Happy New Year, friends!
As always, the turning of the new year is a moment of introspection, which for me often leads to self-pity, confusion, frustration, and then doused with a Champagne-infused miracle, I embrace the "fuck-it" mantra and suddenly feel like a million bucks. Welcome to 2015, where spirits run free and I do what I want. I'm turning 30 this year and am fighting the inadequacy of my 20s with fervent irreverence.
I hate that the New Year is the Hallmark holiday for changing our attitudes, as though all the other days on the calender merely exist for us to make excuses for our collective bad behavior. Unfortunately, it still gets me, the sucker, every year. The last few New Years have been an emotional roller coaster that I can't believe I bought a ticket for. Life is confusing and challenging and it seems wildly unfair to dump it all on a holiday that is specifically meant for good eating and good drinking, yet here we are again.
Admittedly, this is my personal problem. I'm sure all of you have the merriest of times, sparklers and caviar and all. I'm working on it. As I mentioned, fuck-it.
In spite of my deeply muddled reflections, Daniel and I did manage to pull off an amazing and celebratory meal. It came hours after our car broke down and was a complete wing-it of a meal, but that didn't keep it from being an absolute joy. Without a car and on vacation, our shopping options were limited, (read: NO GO on the oysters and scallops we were planning), but two hefty lamb shanks provided ample inspiration. I had recently read an article in the NY Times about braised lamb shanks and decided to use that as our guide, with minor modifications, of course.
We skipped the rose water, saffron, rose buds, and nutmeg in favor of more easily accessible Moroccan spices like turmeric, cumin, cinnamon, and coriander. Following the recipe, we salted the shanks and let them sit for at least an hour before browning. Next, we sauteed chopped onion and carrots with spices, orange and lime zest, and salt and pepper. Threw in the browned lamb and stock and braised it all in the oven for almost two hours. Considering you need to stay up until midnight, a late dinner is extremely helpful.
Paired with apricot-studded quinoa and a raw brussels sprout salad with parmesan and almonds, the lamb was a stunning success: fall-off-the-bone tender, flavorful, slightly sweet yet still savory, and garnished with a handful of fresh herbs. It was an outstanding sendoff for 2014, despite my best efforts to ruin the evening with the usual emotional melodrama.
BRAISED LAMB SHANKS with MOROCCAN SPICES
Serves 4
2 lamb shanks, about 2 1/2 - 3 pounds
salt
1/2 tsp cumin
1/2 tsp turmeric
1/2 tsp cinnamon
1/2 tsp coriander
vegetable oil
1 yellow onion, chopped
1 large carrot, chopped
1 orange, zested and juiced
1 limes, zested and juiced
1 1/2 tsp cumin
1 tsp turmeric
1 tsp cinnamon
1 tsp coriander
1/2 tsp cardamon
pinch of cayenne
salt and pepper
a few thyme sprigs
1 bay leaf
4 - 5 cups chicken stock
Trim any excess fat from the lamb shanks and pat dry. Season generously with salt. Mix together the first list of spices and sprinkle over the lamb, rubbing into the meat. Let sit at room temperature for at least an hour.
Preheat oven to 350 degrees.
In a heavy bottomed Dutch oven or a deep cast-iron pot, heat about a half inch of vegetable oil until shimmering. Cook the lamb shanks on each side until nicely browned, about 5 minutes. Remove from pan and set aside. Pour out all but a few tablespoons of oil.
Saute the onion until softening. Add the remainder of the spices, half of the orange zest, lime zest and salt and pepper. Add carrots and continue to cook until just beginning to soften.
Lay in the lamb shanks and add the broth, orange juice and lime juice. The liquid should just about cover the shanks, so add more broth if necessary. Bake in the oven, covered, for about 1 1/2 - 2 hours, or until the meat is very tender and falling away from the bone.
Remove shanks and keep warm. Skim the fat off the braising liquid, then reheat and cook down until slightly thickened - just a few minutes. If you would prefer a thicker gravy, reduce down until you reach desired consistency. Remove thyme sprigs and bay leaves.
Serve lamb shanks on a bed of quinoa with sauce poured over top and garnished with freshly chopped parsley, mint and orange zest.
*This would also be excellent served with warm pita, basmati rice, or just a loaf of crusty French bread.*
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