Lamb shanks currants chickpeas
February 6, 2015
WSJ Jan 2015 serves 4 cooktime 7 hours in oven 275°
- 4 (~1lb each) lamb shanks
- 1TB kosher salt
- 2 TB olive oil
1. Preheat broiler. Season lamb shanks with oil & salt. Place on baking sheet under broiler until dark brown ~ 15 min.
- 1 Spanish (red) onion, thinly sliced
- 1 carrot thinly sliced
- 4 cloves garlic thinly sliced
- ½ tsp salt
- 2 TB oil
- 2 cinnamon sticks
- 1 cup dried currants
2. use oven safe sauté pan (or cast iron dutch oven), sauté vegetables until soft & slightly brown 7 min. stir in cinnamon & currants.
3. Preheat oven to 275°. Place lamb shanks on top of vegetables, pour water halfway up lamb shanks, cover with foil (or cook in dutch oven with lid). Roast 6 hours!
- 1 (15oz) can chickpeas, drained
4. Remove lamb shanks, skim fat, add chickpeas to pan, cook on med-hi heat until liquid reduced by half. 6 min.
- 1 TB finely chopped fresh mint
- ½ Cup parsley
- 2 TB fresh lemon juice
Add herbs to chickpeas, spoon onto plates, top with lamb shanks.
Kale, farro, currants
December 19, 2012
WSJ 2012, Suzanne Goin, prep time 40 min
Blanch Kale & cook farro
- 3 TB currants, cover with hot water, soak 10 min, drain.
- 1 LB kale (cavolo nero) , center ribs removed. Blanch kale 1-2 minutes boiling water, remove kale, cool and chop. Save water to cook farro.
- Add 1½ C farro to boiling water, cook 12 minutes or until tender. Drain and spread on baking sheet to cool.
Cook onion, herbs & kale.
- Heat 4 TB olive oil in a saute pan med-hi.
- Add 1 med red onion thinly sliced,
- 1 TB thyme leaves
- 1 sprig rosemary
- 1 dried mild chili thinly sliced (chile de árbol)
- ½ tsp salt
- Cook 5-6 minutes until onion softens, add chopped kale, cook additional 5 min. Transfer to serving dish, discard rosemary sprig.
Saute farro and add back kale
- Wipe pan clean to cook farro.
- Add 2 TB olive oil, add cooked farro, cook 5 min,while stirring as grains crisp.
- Add kale back to pan, stir 2-3 min.
- Remove from heat.
- Stir in currants
- Add 3 TB roasted pine nuts
- add 2 TB chopped parsley
- Transfer to serving dish.
Reduce balsamic vinegar
- Wipe pan clean. Return to heat, add ¼C balsamic vinegar, reduce to scant 1 TB.
- Stir reduced balsamic vinegar into farro dish. Adjust salt & pepper to taste.
Brown Rice
January 22, 2012
Use Lundbergs mixed brown rice.
- 1 C rice
- 2 C chicken or beef broth
- Saute 1 clove minced garlic and 1/2 Cup chopped onion or 1 shallot in 1 TB oil.
- 1/2 C chopped toasted hazelnut or walnut (8 min, 350°)
- 1/2 C currants or chopped raisins. soak in hot water, drain.
- 1/2 tsp black pepper
Cook rice as per directions (usually about 45 min). Add sauteed ingredients to cooked rice.
Olsson Recipes 