Saba Braised Lamb Shanks – A New Find and an Old Rule
The second part of the mission is to reinforce an old rule of thumb for braising meats, which goes something like, “Don’t stop cooking until it’s tender and awesome!!” Sounds simple, right? Yet, I get emails all the time saying my short rib, pot roast, or lamb shank recipes didn’t work because “the meat wasn’t tender.” Sorry, but that’s all you, Chef Took-it-out-because-the-timer-rang.
The only reason tough cuts of meat, like these lamb shanks, don’t get tender enough, is because people go by time instead of common-sense testing. In the video I say to roast, covered, at 200 F. for about 2 1/2 to 3 hours, before starting the final glazing step, but that’s just a guess. I don’t want you to stop when the timer rings, but only when the point of a knife goes into the meat easily.
Remember, a lamb shank cooked 30 minutes too long is still a succulent and delicious thing. The same cut cooked 30 minutes shy? A chewy disappointment. Not to mention all that dental floss you’re going to waste. So, now that there’s no way your lamb isn’t going to come out all moist and tender, the only thing left to do is find yourself some saba, and give this great winter dish a try soon. Enjoy!
Ingredients for 4 portions:
(I used a 9x12-inch dish)
(I used a 9x12-inch dish)
4 lamb shanks
2 tbsp olive oil
2 tsp kosher salt
1 tsp freshly ground black pepper
1 tsp smoked paprika
1 tsp cinnamon
1/2 tsp dried rosemary
1 large onion, sliced
6 cloves garlic, peeled, slightly crushed
1 cup chicken broth
1/3 cup saba or aged balsamic vinegar
1/2 tsp freshly chopped rosemary to finish sauce
- Roast 30 min at 450 F. uncovered
- Add liquid and roast covered at 200 F. about 3 hours, or until knife tender
- Uncover, roast at 350 about 20-30 minutes, or until very tender and glazed. Turn in sauce several times during this final step.
- Strain and reduce sauce
*Note: 3 hour braising time will vary depending on size of shanks.
Soup Weather
From what I hear, this could be the coldest winter in decades, and although that plush Snuggie does a decent job of keeping you warm (and fashionable), there's nothing like a steaming bowl of soup when it's freezing outside. Here's a small, but comforting collection of my all-time frigid weather favs.
Of course, it's absolutely gorgeous today in San Francisco, and isn't even winter for half the world, but I always like to tailor these recap posts to the least fortunate (weather-wise) among us. So keep warm, inside and out, and as always, enjoy!
Of course, it's absolutely gorgeous today in San Francisco, and isn't even winter for half the world, but I always like to tailor these recap posts to the least fortunate (weather-wise) among us. So keep warm, inside and out, and as always, enjoy!
 | Bumblebee SoupNo actual bees were harmed in the making of this awesome soup. |
 | Spanish Bread and Garlic SoupMore proof that when it comes to food, the Spanish are winning. |
 | American French Onion SoupI forget what makes it "American," but it must be something great. |
 | Cream of Cauliflower with Bacon GremolataDid we mention the bacon gremolata? |
 | Minestrone SoupFirst ballot "Winter Soup Hall of Fame" inductee. |
 | Cream of Asparagus SoupMight seem a little more spring-ish, but that's the idea. It warms while it reminds. |
Soup Weather
From what I hear, this could be the coldest winter in decades, and although that plush Snuggie does a decent job of keeping you warm (and fashionable), there's nothing like a steaming bowl of soup when it's freezing outside. Here's a small, but comforting collection of my all-time frigid weather favs.
Of course, it's absolutely gorgeous today in San Francisco, and isn't even winter for half the world, but I always like to tailor these recap posts to the least fortunate (weather-wise) among us. So keep warm, inside and out, and as always, enjoy!
Of course, it's absolutely gorgeous today in San Francisco, and isn't even winter for half the world, but I always like to tailor these recap posts to the least fortunate (weather-wise) among us. So keep warm, inside and out, and as always, enjoy!
| Bumblebee SoupNo actual bees were harmed in the making of this awesome soup. |
| Spanish Bread and Garlic SoupMore proof that when it comes to food, the Spanish are winning. |
| American French Onion SoupI forget what makes it "American," but it must be something great. |
| Cream of Cauliflower with Bacon GremolataDid we mention the bacon gremolata? |
| Minestrone SoupFirst ballot "Winter Soup Hall of Fame" inductee. |
| Cream of Asparagus SoupMight seem a little more spring-ish, but that's the idea. It warms while it reminds. |
Creamy Bay Scallop Spaghetti – An Almost Perfect Post-Holidays Pasta
With some similar recipes to this, the chef will have you remove the scallops as soon as they’re seared, to be added back right at the end. Sounds smart since these little mollusks only take a few minutes to cook, but I think it’s a mistake. Yes, the scallops will be smaller and firmer using my method, but the trade-off is a much more flavorful sauce.
Regarding the sherry wine: If you can’t have or don’t want to use it, you’re on your own with replacements. While this would probably still work with none, or any number of sort-of-sweet, sort-of-acidic substations, I make mine with sherry, so I can’t tell you what will happen if you stray.
The meat’s another story. Feel free to switch out the scallops with any cubed protein, so really, if you think about it, I just shoed you like a dozen new recipes. You’re welcome! I really hope you give this a try soon. Enjoy!
Ingredients for 4 appetizer-sized portions:
1 tbsp vegetable oil
1 tbsp vegetable oil
1 pound bay scallops
2 tbsp butter
3 cloves garlic, minced
2 tsp lemon zest
pinch red pepper flakes
1/3 cup sherry wine
1 cup heavy cream
salt and pepper to taste
juice of 1 lemon or to taste
8 oz cooked thick spaghetti
2 tbsp Italian parsley, divided
Parmigiano-Reggiano to taste
