Lamb Shank Ragù with Anson Mills Grits

Name: Lamb Shank Ragù with Anson Mills Grits
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Southern
Ingredients: 237 milliliters bourbon; 118 milliliters chopped celery; 1 Tbsps cider vinegar; 59 milliliters chopped fennel bulb; 2 larges garlic cloves, chopped; 1 teaspoon mild honey; 1 teaspoons Rounded kosher salt; 907 grams lamb shanks; 355 milliliters chicken stock or reduced-sodium chicken broth; 710 milliliters chicken stock or reduced-sodium chicken broth; 227 grams Manchego cheese (preferably raw sheeps milk); 177 milliliters whole milk plus additional if necessary; 59 milliliters olive oil, divided; 118 milliliters chopped fresh oyster mushrooms or white mushrooms; 118 milliliters chopped plum tomatoes; 118 milliliters quick-cooking grits (preferably Anson Mills); 118 milliliters chopped radicchio; 237 milliliters chopped red onion; 1 teaspoons hot red pepper flakes; 1 scallion, chopped; 1 teaspoon fine sea salt; 1 Tbsp sour cream; 1 teaspoon soy sauce; 2 Tbsps finely chopped sun-dried tomatoes; 1 teaspoon thyme leaves; 355 milliliters water; 1 teaspoon Worcestershire sauce

You can never have too many main course recipes, so give Lamb Shank Ragù with Anson Mills Grits a try. One portion of this dish contains roughly 29g of protein, 27g of fat, and a total of 526 calories. This recipe serves 6. This recipe covers 19% of your daily requirements of vitamins and minerals. If you have fennel bulb, scallion, soy sauce, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes approximately 1 hour. This recipe is typical of Southern cuisine.

Instructions

Pat lamb shanks dry and season with kosher salt (rounded 1/2 teaspoon) and 1/4 teaspoon pepper.

Ingredients you will need

Kosher Salt

Lamb Shanks

Pepper

Heat 2 tablespoons oil in a 5-quart heavy pot over medium-high heat until it shimmers. Brown shanks on all sides, 6 to 7 minutes, then transfer to paper towels to drain.

Ingredients you will need

Cooking Oil

Equipment you will use

Paper Towels

Pot

Add remaining 2 tablespoons oil to pot, then cook onion, garlic, plum tomatoes, sun-dried tomatoes, celery, mushrooms, and fennel with thyme, red pepper flakes, and 1/2 teaspoon pepper, stirring occasionally, until softened, 4 to 5 minutes.

Ingredients you will need

Sun Dried Tomatoes

Red Pepper Flakes

Plum Tomato

Mushrooms

Celery

Fennel

Garlic

Pepper

Onion

Thyme

Cooking Oil

Equipment you will use

Pot

Return lamb shanks to pot with stock, bourbon, vinegar, Worcestershire sauce, soy sauce, and honey and bring to a boil. Reduce heat to low and simmer, covered, stirring occasionally, until meat is very tender, 3 to 3 1/2 hours.

Ingredients you will need

Worcestershire Sauce

Lamb Shanks

Soy Sauce

Bourbon

Vinegar

Honey

Stock

Meat

Equipment you will use

Pot

Remove meat from bones, discarding bones, and skim fat from cooking liquid, then return meat to pot. Simmer rag, uncovered, stirring frequently, 15 minutes.

Ingredients you will need

Meat

Equipment you will use

Pot

Just before serving, stir in radicchio and scallion.

Ingredients you will need

Radicchio

Green Onions

Bring stock, water, and milk to a boil in a 2-quart heavy saucepan.

Ingredients you will need

Stock

Water

Milk

Equipment you will use

Sauce Pan

Add grits in a stream, whisking, then cook over low heat, uncovered, stirring frequently, until grits are tender and thickened to the consistency of loose oatmeal, about 20 minutes.

Ingredients you will need

Oatmeal

Grits

Equipment you will use

Whisk

Toward end of cooking, finely grate one fourth of cheese (1 cup) and add to grits along with sour cream, sea salt, and pepper to taste. Stir until cheese has melted. If grits are too thick, stir in some additional milk.

Ingredients you will need

Sour Cream

Sea Salt

Cheese

Pepper

Grits

Milk

Serve rag over grits and top with shavings of cheese.

Ingredients you will need

Cheese

Grits

Cooks' note:Rag, without radicchio and scallion, can be made 3 days ahead and chilled. Reheat, then add radicchio and scallion.

Ingredients you will need

Radicchio

Green Onions

Equipment

Ingredients

Servings:

237milliliters

bourbon 118milliliters

chopped celery 1Tbsps

cider vinegar 59milliliters

chopped fennel bulb 2larges

garlic cloves, chopped 1teaspoon

mild honey 1teaspoons

Rounded kosher salt 907grams

lamb shanks 355milliliters

chicken stock or reduced-sodium chicken broth 710milliliters

chicken stock or reduced-sodium chicken broth 227grams

Manchego cheese (preferably raw sheep's milk)177milliliters

whole milk plus additional if necessary 59milliliters

olive oil, divided 118milliliters

chopped fresh oyster mushrooms or white mushrooms 118milliliters

chopped plum tomatoes 118milliliters

quick-cooking grits (preferably Anson Mills)118milliliters

chopped radicchio 237milliliters

chopped red onion 1teaspoons

hot red pepper flakes 1

scallion, chopped 1teaspoon

fine sea salt 1Tbsp

sour cream 1teaspoon

soy sauce 2Tbsps

finely chopped sun-dried tomatoes 1teaspoon

thyme leaves 355milliliters

water 1teaspoon

Worcestershire sauce

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern works really well with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. One wine you could try is Purple Star Ancient Lakes Riesling. It has 5 out of 5 stars and a bottle costs about 12 dollars.