The Chef in the Hat

The Chef In The Hat is Thierry Rautureau, the talented force behind Loulay Kitchen & Bar and Luc restaurants, bringing a French twist to the best of Pacific Northwest cuisine.

LoulayLuc

Braised Lamb Shank, Spring Onion, Cured Olive & Couscous

The very talented Chef de Cuisine at Loulay, Chef Rob Sevcik, has done it again! He has created a wonderful recipe for you all to try at home with a Moroccan inspired preparation of lamb shanks over couscous. :)

Braised Lamb Shanks with Spring Onion, Olives and Couscous


Spring Lamb al la Loulay

(Braised Lamb Shank, spring onion, cured olive over couscous)

Ingredients:

  • 4 Lamb shanks
  • 2 yellow onion - small dice
  • 2 medium carrots - small dice
  • 4 stalks celery - small dice
  • 1 c. whole garlic cloves
  • 1 Tbsp. tomato paste
  • 2 c. white wine
  • 2 Tbsp. Harissa paste
  • Sachet e'spices (bay leaf, thyme, sage, parsley, leek, black peppercorn, wrapped in cheesecloth)
  • 4 c. chicken stock
  • 2 medium bay leaves (in addition to sachet)
  • 8 oz. whole unsalted butter
  • 6-8 spring onions depending on size
  • 8 oz. pitted chopped cured Moroccan black olives
  • 2 t. extra virgin olive oil
  • 2 cups couscous 

Serves 4-6

Method:

For the Lamb Shanks -

Preheat oven to 325F. In a large pot bring chicken stock and sachet to boil. Remove from heat.

In a dutch oven, add olive oil and put on medium heat. Season lamb shanks liberally with salt and pepper and brown on all sides. When they have achieved a nice browning on all sides (browning is not burning, there should be no black) remove from pot and set aside. The shanks should still be raw in the center. Working quickly add onions, carrot, celery, and garlic to the pot. Saute for 3-4 minutes until the vegetables start to get a little color. Add tomato paste and harissa and saute for 2 minutes until the paste starts to brown a bit. Add white wine and reduce by 1/3. Add hot chicken stock and sachet of spices. Add lamb shanks back into the liquid and cover pot. Cook for 2.5 to 3 hours or until the shanks fall from the bone when touched.

Set shanks aside and strain sauce then reduce by 1/2. Whisk in cold butter reduce by 1/4. In a small pan, saute spring onions in a bit of olive oil and add to sauce. Add olives and season to taste.

 

For the Couscous -

In a medium pot bring 2 cups salted water with 2 Tbs olive oil to a boil. Add the extra bay leaves. Add couscous, cover and remove from heat. Wait 5-7 minutes.  Fluff couscous with a fork. (I like to toss mine with a little bit of minced parsley as well but that is optional).

Spoon braised lamb, onions and olive over couscous and ENJOY!