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 d'huile d'olive, divisée

• 240ml d'oignon rouge haché

• 2 grosses gousses d'ail, hachées

• 80g chopped plum tomatoes

• 2 tablespoons finely chopped sun-dried tomatoes

• 50 g de céleri haché

• 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 de bouillon de poulet ou de bouillon de poulet à teneur réduite en sodium

• 240ml bourbon

• 1/2 tablespoons cider vinegar

• 1 cuillère à café de sauce Worcestershire

• 1 teaspoon soy sauce

• 1 teaspoon mild honey

• 120ml chopped radicchio

• 1 oignon vert, haché

• 350ml chicken stock or reduced-sodium chicken broth

• 350ml d'eau

• 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.

Avertissement

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