Spring Lamb Osso Buco with Polenta, Wild Onions and Hazelnut Ailade
Lamb Osso Bucco
INGREDIENTS
3 tbsp olive oil
1.5-2 pounds lamb shanks, cut into 2-inch osso buco
1¾ tsp kosher salt
1 teaspoon freshly ground black pepper
⅓ cup all-purpose flour
3 cloves garlic, smashed with the flat end of a chef’s knife
1 bunch wild onions, rinsed and roots
¼ cup tomato paste
1 cup dry white wine
1 cup unsalted chicken broth
3 cups San Marzano tomatoes from the can, crushed.
3 sprigs fresh thyme
1 sprig of sage
1 dried bay leaf
Zest from 1 lemon
INSTRUCTIONS
Pat the lamb dry thoroughly using paper towels. Season with salt and pepper, dredge in all-purpose flour, and set aside on a plate in one layer.
Heat the olive oil in a high-sided sauté pan over medium-high heat. Sear the lamb in the hot oil till well-browned on all sides, approximately 8 minutes.
Remove the lamb to a plate and set aside.
Lower the heat sauté onions over medium-high heat until they soften, about 5 to 7 minutes. Use tongs to turn them, making sure all their surfaces get direct contact with the hot pan. (They should retain their bright greenness, but a little char adds depth and texture.)
Stir in garlic and 1 tsp salt and cook until fragrant, another 2 to 3 minutes. Stir well, scraping the bottom of the pan to dislodge any browned bits of flour or caramelized juices from the lamb. Continue cooking till the onions and garlic begin to color lightly and become fragrant, 5-6 minutes.
Clear the onions and garlic to one side in the pan and add the tomato paste. Stir the tomato paste in the oil at the bottom of the pan until it becomes fragrant, turns brick-red, and begins to caramelize around the edges.
Add the wine and stir everything together well, scraping up all the bits of caramelization from the bottom of the pan. Simmer for 3-4 minutes, then add the broth, thyme, sage, bay leaf, and crushed tomatoes.
Return the lamb to the pan and turn to coat with the sauce. Cover the pan with a tight-fitting lid and cook on lowest heat on the stovetop, or in a 325°F oven, for 2 hours, or until the lamb is tender and offers no resistance to the tip of a paring knife.
Remove the shanks to a plate and keep warm, covered in foil. Using a flat spoon, skim the excess fat off the top of the sauce. Remove the herb sprigs and bay leaf from the sauce, and check for seasoning. Adjust salt and pepper as needed. Add the lemon zest and serve
Creamy Polenta
INGREDIENTS
2 ½ cups water
2 ½ cups whole milk
1 ½ teaspoons kosher salt *see note on salt below
1 cup Sun Gold Farms Stone Ground Cornmeal
3 tablespoons butter
3 tablespoons Extra Virgin Olive Oil
½ cup grated Parmesan cheese, plus more for serving
INSTRUCTIONS
In a heavy-duty sauce pan, bring the water and milk to a boil. Stir in the salt.
Gradually sprinkle the polenta into the pan while whisking at the same time. Keep whisking until all the cornmeal is incorporated and any lumps are smoothed out.
Turn the heat to a very low simmer, cover and continue to cook the polenta for 25-35 minutes, and up to 45 minutes. Stir the polenta every 10 minutes or so. Be patient, and keep cooking until it's thick, fluffy and pulls away from the sides of the pan when you run a spoon around the edges.
When it’s done, remove from the heat and stir in the butter, olive oil, cheese and additional salt to taste if needed.
Serve warm, sprinkled with rosemary and additional cheese, if desired.
Hazelnut Aillade
INGREDIENTS
2/3 cup shelled hazelnuts, unsalted
3-4 medium cloves of garlic, peeled, and coarsely chopped
1/4 teaspoon of salt
3 tablespoons water
6-8 tablespoons olive oil
1 orange or tangerine
INSTRUCTIONS
Preheat the oven to 350ºF .
Spread the hazelnuts on a small baking sheet and put in the oven for 3-5 minutes, just long enough to warm them through and slightly toast them. Remove from the oven and let cool for a few minutes, then coarsely chop them.
In a mortar and pestle, pound the garlic with the salt until the garlic has become a paste. Use 3 cloves of garlic if you want it mildly garlicky, 4 cloves if you want it stronger.
Add the hazelnuts and pound them in the mortar and pestle until they are smashed into little pieces. Because they have a lot of oil, you may need to scrape down the sides of the mortar with a rubber spatula and stir it a few times, then continue pounding.
Add the water, stir a few times to mix it with the nuts, then add the 6 tablespoons of oil, one tablespoon at a time. Add a few swipes of orange or tangerine zest, zested right into the aillade. If the aillade is too thick (it should be thick, but still runny), add an additional tablespoon or two of olive oil. Taste, and add more salt if necessary.