Braising (from the French “braiser”) is a combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavor. Braising of meat is often referred to as pot roasting, though some authors make a distinction between the two methods based on whether additional liquid is added. - wikipedia

Personally, braising is one of my favorite preparation styles. I love slow cooked meats. Maybe it’s the Southern roots in me but if you offer a braised item on your menu, you can bet I’ll place an order with out hesitation. Last week, I found a great deal on Lamb Shanks at the grocery store.  I couldn’t pass up this deal as Lamb is hard to find in Alaska.  In the past,  lamb was something I preferred to order dining out than preparing at home.  In all honesty “Lamb” intimidated me.  lamb was not a common meat served in my household as a child so my knowledge of how to prepare lamb was lacking.

After purchasing the lamb shanks, I began to research the proper  preparation of the shanks.  Of course, I discovered braising was the preferred method to prepare lamb shanks.  lamb shanks are not exactly a delicate cut of the lamb.  In fact, the “Shank” is literally the shin bone of the Lamb.  The shin bone is very muscly and contains a lot of connective tissue.  Both muscle and connective tissue need more time at a lower heat to properly break-down and render for optimal indulgence.  After reviewing many recipes, I finally decided on a combination of two recipes plus adding a little Seth flare as well!

In short, here is how I prepared my first braised lamb shanks.

1- Pre-heat oven to 300 degrees.

2- Season shanks with salt and pepper.

3-  In a large clay or cast iron pot, brown both sides of the legs in olive oil or coconut oil. (I recommend coconut oil) – Medium high heat

4- Remove legs from oil after properly browned and place on side plate to rest.

5- Add all vegetables to oil.  I recommend Tomatoes, Onion, Celery, Carrot, Turnip, Garlic, 1 Bay leaf, and 3 Dashes of red pepper flakes. – Reduce to medium heat

6-  Let all the vegetables cook for about 5 mins while occasionally stirring.

7-  Turn off heat & add 1 – full bottle of red wine and 2 cups of chicken broth.

8- Once all the liquid is added, place the shanks back in the pot.  2/3 of the shanks should be submerged in the wine/broth liquid.

9- Cover pot with lid or foil then place in the oven.

10- Let the shanks cook for 4 hours then remove lid/foil and cook for additional 30 mins.

11- BOOM! Lamb Shanks Ala-awesomeness! Enjoy

I served the lamb shanks of a bed on polenta which was prepared by my lovely girlfriend and steamed broccoli.  Simple dish yet elegant.  Braising is a technique all should learn. I urge all to put the crock-pot away and learn the original art of slow cooking meats, BRAISING…my new lust.

[Show as slideshow]

Now that it has been six months, I can honestly say Alaska is a special place. The American spirit rings out loud in the North. Despite the conditions, family life still goes on. Have you ever grilled a steak out on your porch in the dead of winter?…well I can know check that off my list! Alaska is a true testament to the American spirit and the tenacious nature of the human soul. No matter the temperature or sunlight, LIFE GOES ON!

Since becoming a resident of Alaska, many great things have happened. This list includes but is not limited to:

1- We got a chocolate lab puppy named “Oliver Bacon Voigt-Stell” or “Ollie”
2- Started coaching wrestling for Palmer High school – 5th place State finish
3- Went ice fishing for the first time!
4- Witnessed the great “Northern Lights”
5- Traveled to Homer, Seward, Soldotna & Kodiak
6- Snowboarded Hatcher’s Pass w/ Nessa
7- Ate freshly caught Alaskan crab
8- Seen more Moose & Bald Eagles than I can count…truly… hundreds!
9- Officially no longer watch cable TV, I read books! Yes Mom, I read now. LOL
10- Pushed my culinary skills to a new level of “Food Geekery”
11- Grown closer to my love, Nessa. Despite the hard times and challenges, we have grown stronger.
12- Oh yeah… I’m 27 years old now! March 13th, 2012.

As Alaska begins to thaw, I can see the excitement of Summer approaching. The thrill of catching King Salmon and chasing Arctic Grayling on the fly rod, are just a couple of the adventures I have in mind. Now the hard part seems to be over and soon, very soon, the nostalgic Alaska Summer will rear it’s head and hopefully deliver a summer to never forget.

Enjoy the photos! It’s just a peek into what I’ve experienced during my time in “The Great North”.

[Show as slideshow]

12►

Cheers,

Seth

Let’s jam!  Happy Tuesday… short week…short week.  It feels so good to back!!!!