Supper Club

Last night was Supper Club with the Lehman's. Fortunately I am house sitting and we were able to take advantage of HUGE kitchen that I have available to me for the next week. (Joanie's kitchen is really not that small but this one is even bigger). We had lamp shanks, "risotto" style brown rice with asiago cheese and beet greens, as well as roasted beets and creme brulee for dessert. I do believe that creme brulee is one of those desserts that can be served after any meal and is just delicious.

Braised Lamb Shanks:

4 large lamb shanks
1 large can of diced tomatoes
1 bottle of read wine
2 onions roughled chopped
5-6 cloves of garlic (can be left whole)
1 bay leaf
1 t. of fennel seeds
1 t. or chilli powder
1 oz of chocolate

salt and pepper

coat the bottom of a dutch oven with olive oil. Season the lamb shanks with salt and pepper and sear on high on all sides; remove from pan and add the onion and garlic to the pan. Sautee until onion starts to get soft, add the can of diced tomatoes; be sure to scrap up all the yummy brown bits that have formed on the bottom of the pan. Add the bottle of red wine and bring to boil; Let mixture boil for about 5 minutes, add the bay leaf, fennel seeds, chilli powder and return the lamb shanks to the pot. Put the lid on and place in an over for about 3 hours at 325;

After 3 hours remove the lamb shanks from the pan and drain the sauce through a sieve. Boil the sauce until it reduces to half it's volume and add 1 oz of chocolate. Pour sauce over lamb shanks and serve.