Dine on global flavors with slow-cooked lamb shank, birria, and adobo recipes.
Chef Derek Larsen's lamb shank recipe is a treat for meat lovers, blending classic French techniques with deep flavors. This method transforms tough meat into succulent bites that are worth every minute of waiting. Whether you want to impress guests or enjoy a comforting meal at home, try these adobo and lamb shank recipes.
Chef Derek Larsen's Jarret D'Agneau Braise
At Anis Cafe & Bistro, Derek Larsen showcases his expertise through the Jarret d'Agneau Braise, a dish that utilizes a traditional French cooking technique to perfection. “It’s the alchemy of braising,” says Larson. This method involves searing lamb shank before letting it simmer in an aromatic liquid, melding flavors over time. The caring craftsmanship results in tender, flavorful meat that surpasses expectations.
Choosing the right cut matters. Larson prefers New Zealand or Australian hind shanks, known for their meaty texture. For achieving optimal flavor, he emphasizes using homemade broths. A good-quality broth can elevate the dish significantly.
For the full experience, pairing with lentils creates a perfect harmony of flavors. Here’s a deep dive into the braised lamb shank recipe
Ingredients:
- 4 (1-to-1 1/2-pound) lamb shanks
- 3 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
- Diamond Crystal kosher salt and freshly cracked black pepper
- 2 1/2 cups red wine (cabernet sauvignon or Bordeaux)
- 2 cups chopped onions
- 1 1/2 cups diced fresh tomatoes, divided
- 1 cup chopped celery
- 1 cup chopped carrots
- 6 cloves garlic, crushed
- 2 bay leaves, 3 star anise pods
- 3 sprigs fresh thyme
- 4 cups low-sodium beef stock
- 1/2 cup tomato paste
- 4 cups water, more if needed
- 2 cups French green lentils, rinsed
- 1 diced shallot, 3 minced cloves garlic
- 2 cups sliced mushrooms, 1/4 cup plus 2 tablespoons low-sodium chicken stock
- 2 tablespoons unsalted butter, cubed,
- 1 tablespoon chopped parsley, pinch crushed red pepper flakes
1. Preheat the oven to 375 degrees F.
2. Coat shanks with olive oil, seasoning them generously with salt and pepper.
3. Brown each shank in a Dutch oven, then transfer them to a roasting pan.
4. Deglaze the Dutch oven with red wine and pour the liquid over the shanks.
5. Surround shanks with onions, tomatoes, celery, carrots, and spices. Add half the beef stock and cover. Bake for 2 hours.
6. Cook lentils separately, using water and sautéed vegetables for added flavor.
7. Once the shanks are tender, serve them alongside the lentils.
Exploring Jose's Birria & Burgers
Another delightful option comes from Jose’s Birria & Burgers. Known for its versatility, birria typically consists of braised meat prepared in a rich, flavorful broth. Jose’s special touch includes numerous adaptations, like the Crunch Wrap, where birria meat gets a creative twist, or the Filly Phrench Dip, merging Mexican and American influences.
The method behind making birria is akin to other slow-cooked meat dishes. Utilizing beef chuck, Jose Laos emphasizes that successful birria results from a tender, juicy finish achieved by cooking it in a chile-seasoned broth.
Ingredients for Jose's Birria:
- 1 (2 1/2-pound) chuck roast, trimmed and cut into chunks
- 1 pound beef soup bones
- 10 dried guajillo peppers, 1 dried ancho, 3 dried chile de arbol
- 1 small onion, roughly chopped, 5 garlic cloves, roughly chopped, 1 tablespoon minced fresh ginger
- 2 1/2 tablespoons tomato paste, 10 cups water
- Assorted spices (salt, sesame seeds, cumin, etc.) to create depth
1. Prepare the spice mixture and rub over the beef chunks.
2. Sear beef and prepare the chili broth separately.
3. Simmer the beef in the broth for several hours until tender.
4. Serve in tacos or as a hearty soup with garnishes.
Authentic Flavors at Adobo ATL
Mike Pimentel's Adobo ATL brings the flavors of the Philippines to the forefront with their chicken adobo, an iconic dish in Filipino cuisine. Utilizing cane vinegar, a staple ingredient in many households, this dish has deep roots in cultural culinary practices. Pimentel emphasizes that adobo isn't just a dish; it's a connection to his childhood, reflecting a sentimental journey of learning the craft through his mother.
Ingredients for Adobo ATL’s Chicken Adobo:
- 4 pounds bone-in chicken thighs and drumsticks
- 1 cup water, 1/3 cup soy sauce
- 1/3 cup cane vinegar, 3 tablespoons light brown sugar
- 1 garlic bulb, intact, with bay leaves
- Serve with rice and vegetables for a complete meal
1. Combine all ingredients in a Dutch oven and simmer until chicken is tender.
2. Let flavors meld for at least 15 minutes before serving to enhance the taste.
Braising transforms simple meals into rich feasts, with possibilities at every turn. Whether you are drawn to birria, seeking the umami of adobo, or craving the rich flavors of braised lamb shank, these recipes promise a culinary adventure that’s worth the wait, filling your kitchen with enticing aromas that entice all who enter. Try these classic cooking techniques to discover why slowly cooking meat in flavorful broths makes meals worth the wait.