Lamb Shank Ragù with Anson Mills Grits

Ingredients for Lamb Shank Ragù with Anson Mills Grits

• 900g lamb shanks

• Rounded 1/2 teaspoons kosher salt

• 60ml de aceite de oliva, dividido

• 240ml chopped red onion

• 2 large garlic cloves, chopped

• 80g chopped plum tomatoes

• 2 tablespoons finely chopped sun-dried tomatoes

• 50g de apio picado

• 50g chopped fresh oyster mushrooms or white mushrooms

• 1/4 cup chopped fennel bulb

• 1 teaspoon thyme leaves

• 1/2 teaspoons hot red pepper flakes

• 725ml chicken stock or reduced-sodium chicken broth

• 240ml bourbon

• 1/2 tablespoons cider vinegar

• 1 cucharadita de salsa Worcestershire

• 1 cucharadita de salsa de soja

• 1 teaspoon mild honey

• 120ml chopped radicchio

• 1 spring onion, chopped

• 350ml chicken stock or reduced-sodium chicken broth

• 350ml water

• 180ml whole milk plus additional if necessary

• 120ml quick-cooking grits (preferably Anson Mills)

• 1 (1/2-pound) piece Manchego cheese (preferably raw sheep's milk)

• 1 tablespoon soured cream

• 1 teaspoon fine sea salt

Pat lamb shanks dry and season with kosher salt (rounded 1/2 teaspoons ) and 1/4 teaspoons 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. 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 teaspoons pepper, stirring occasionally, until softened, 4 to 5 minutes.

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.

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

Just before serving, stir in radicchio and spring onion.

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

Toward end of cooking, finely grate one fourth of cheese (240ml ) and add to grits along with soured cream, sea salt, and pepper to taste. Stir until cheese has melted. If grits are too thick, stir in some additional milk.

Serve ragù over grits and top with shavings of cheese.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.