david tanis

This lamb shank recipe can be braised a day ahead; the flavor will deepen overnight in the fridge.

Braised Lamb Shanks with Gremolata and Baked Polenta

lb. lamb shanks (6–8 shanks, depending on size), trimmed

Tbsp. kosher salt

black pepper

rosemary

tsp. fennel seeds

garlic cloves, 1 grated, 6 minced

olive oil

onions,

Tbsp. unbleached all-purpose flour

paprika

½ tsp. crushed red pepper flakes

tomatoes

dry white wine

chicken broth

polenta (coarse cornmeal)

kosher salt

Parmesan

Tbsp. (¼ stick) unsalted butter

parsley leaves

garlic cloves,

Tbsp. finely grated lemon zest

This lamb shank recipe calls for cooking them uncovered in their broth. It simultaneously browns and braises them, adding richness and color. Braise them a day ahead; the flavor will deepen overnight in the fridge.

Bon Appétit

Place lamb on a large rimmed baking sheet; season all over with 2 Tbsp. salt and generously with pepper. Mix rosemary, fennel seeds, and grated garlic in a small bowl; massage into lamb. Cover and let stand at room temperature for 1 hour or, preferably, chill overnight.

Preheat oven to 350°. Heat oil in a large wide heavy pot over medium-high heat. Add onions, season with salt and pepper, and cook, stirring occasionally, until golden, 8–10 minutes.

Add minced garlic, flour, paprika, and red pepper flakes. Stir vigorously to distribute flour. Cook, stirring often, until mixture becomes dry, about 1 minute. Add tomatoes and wine. Simmer briskly, stirring often, until juices thicken and tomatoes begin to break down, about 10 minutes.

Gradually stir in 4 cups broth. Simmer until flavors meld, 3–4 minutes. Season to taste with salt and pepper. Add lamb shanks to pot in a single layer, pushing them down into sauce (add additional broth if needed so that shanks are about ¾ submerged).

Roast, uncovered, until tops of shanks have browned, about 30 minutes. Using tongs, turn shanks over and roast for 30 minutes longer.

Cover and cook, turning shanks occasionally, until meat is fork-tender and almost falling off the bone, 45 minutes to 1½ hours (time will depend on size of shanks). Remove from oven and skim off fat from surface of sauce. Let shanks rest in liquid for at least 30 minutes.

DO AHEAD: Lamb shanks can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep chilled.

Preheat oven to 350°. Stir polenta, oil, salt, and 7½ cups water in a 13x9x2” baking dish to blend. Bake, uncovered, for 1¼ hours. Stir in cheese and butter and season with pepper. Smooth top and continue baking until polenta is set and jiggles like custard, 25–30 minutes.

Meanwhile, discard any fat from surface of lamb shank mixture and bring to a simmer over medium heat. Cover, reduce heat to low, and simmer gently, occasionally turning shanks and stirring sauce, until heated through, about 20 minutes. If using large shanks, remove from pot; let cool slightly, then coarsely shred meat from bones. Return meat to sauce. (If you have 8 small shanks, you can serve them whole, setting them directly atop polenta.)

Preheat broiler. Broil polenta, watching very closely to prevent burning, until surface is light golden, 5–7 minutes. Serve immediately for a softer polenta; for a firmer texture, let rest for up to 30 minutes.

Using a sharp knife, mince parsley (make sure it’s dry). Mix parsley with remaining ingredients in a small bowl; toss to evenly incorporate.

Divide polenta among large wide bowls. Spoon meat with juices over. Sprinkle meat generously with gremolata.

Fresh turmeric lends a unique and earthy note plus incredible color to the finished grilled snapper.

Grilled Snapper with Fresh Turmeric Marinade

garlic cloves, sliced

turmeric

kosher salt,

shallot,

scallions,

Fresno chile,

jalapeño, seeds removed,

lemongrass

sugar

lime juice

fish sauce (such as nam pla

4-oz. skin-on snapper, seabass, grouper,

rice and lime wedges (for serving)

Fresh turmeric lends a unique and earthy note plus incredible color to the finished dish.

Pound garlic, turmeric, and ½ tsp. salt in a mortar and pestle to a coarse paste (alternatively, pulse in a food processor). Transfer to a large bowl and mix in shallot, scallions, chiles, lemongrass, sugar, lime juice, fish sauce, and 2 Tbsp. water. Season fish with salt and toss to coat in marinade. Let sit at room temperature 1 hour, or cover and chill up to 4 hours.

Prepare grill for medium-high heat. Keeping marinade on fish, place each fillet between 2 ti leaves or 2 sheets of foil and grill until cooked through, about 5 minutes per side (thicker fillets will take longer).

Transfer fish to a platter lined with more ti leaves, if using. Serve with rice and lime wedges.

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Grilled Snapper with Fresh Turmeric...

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