By Sandy Lawler, chef and manager of the Baltimore Farmers' Market & Bazaar
Braised Meats and Veggies
To braise is to slow cook. You can braise Lamb Shanks, Pork Shoulders, Short Ribs, Cabbages, Root Vegetables… just about anything. It’s the perfect winter meal.
Lamb Shanks, serves 4
4 Lamb Shanks
1 large Onion
1-2 Garlic Cloves
1 bottle of a dry Red wine
3-4 Sprigs of Thyme
1-2 Tomatoes chopped
8 Carrots peeled
4 Parsnip peeled
Olive Oil (mild) or Grape Seed Oil
Salt and Pepper
Parsley, washed and finely chopped.
Oven and stove proof pot with a lid, big enough to hold the shanks in 1 layer preferably.
4 Potatoes(peeled or not, your choice)**
Salt and Pepper the shanks.
Heat the pot on the stove and put in a couple of tablespoons of Olive Oil and brown the Shanks. Add the onion, garlic, and tomato and cook for a couple of minutes on medium. Pour in wine and nestle in the Thyme.
Bring to a simmer, turn down and cover. Cook for 2-3 hours until meat is tender. **
Remove Shanks from pot, cover and keep warm. Remove excess fat floating on top; Salt and pepper to taste.
Return Shanks to pot and add carrots and parsnips (if they are really big and fat, slice lengthwise).
Simmer for 15 minutes or so until veggies are tender.
Serve atop Mashed Potatoes**; sprinkle with parsley.
**Place washed potatoes in cold water. Cook until a knife pierces easily. Drain all but ½ cup of the cooking water and set aside. Mash potatoes with a good splash of olive or grape seed oil (you can use butter, of course). Add some cooking liquid to desired consistency. Add oil as desired. Salt and pepper to taste.