Lamb Shanks and Potatoes

Braising adapts so well to outdoor cooking, especially this time of year when you won't have to stand over the grill 'on watch' flipping the fish or steak at just the right moment. Braising on the grill allows you to kick back and walk away while a dish such as lamb shanks cook - low and slow. Just brown the lamb shanks on the grill, and continue with the recipe; cooking as directed in a heatproof casserole pot or finish braising the lamb shanks in a slow cooker. 

A trip to Ireland is not complete without at least visiting a local pub and hearing a tale or two, listening to local music, and of course the local cusine. In addition to famous irish breakfasts that are second to none the seafood of Bantry, or the lamb of Connemara with a natural thyme, sage and rosemary flavor.    

Noteworthy: Ireland's world famous Connemara Lamb

The Connemara region in Ireland is world renowned for its mystical beauty, rolling valleys, hills and lakes. This region is often shrouded by the moist mists of the North Atlantic which enhances its spectacular beauty and aids in the growth of its many wild herbs, grasses, heathers and wild flowers all of which are part and parcel of the stable diet of Connemara Lamb. 

Lá Fhéile Pádraig, Gaelic for Saint Patrick's Day and in honor this month's celebration—Pionta Guinness, le do thoil. Sláinte! That's, a pint of Guinness please and cheers!

Lamb Shanks and Potatoes

Recipe by George Hirsch | Makes four servings 

George Hirsch Living it UP! TV series  | chefgeorgehirsch.com 

4 whole lamb shanks
2 Tablespoons olive oil
1/4 cup carrots, chopped
1/4 cup onion, chopped
1/4 cup peas, frozen
1/4 cup celery, chopped
10 cloves garlic, peeled and sliced
1/4 cup Balsamic vinegar
1/4 cup tomato sauce
2 cups chicken broth
1 Tablespoon rosemary
1 teaspoon thyme
2 cups mashed potatoes

Preheat large saucepan.

Add olive oil and brown meat on all sides.  Add onions, garlic, carrots, celery and cook until light brown.  

Add vinegar and reduce for two minutes.  Add tomato sauce, broth, rosemary and thyme.  Cover and cook meat for two hours at a gentle simmer.  

The lamb shanks are fully cooked when the meat becomes flaky and shrinks away from the bone. Add peas to the lamb shanks and vegetables. Cook for 5 minutes longer.  

Serve the cooked Lamb Shanks with sauce and vegetables on top of hot, steamy smashed potatoes.

Smashed Potatoes Recipe, CLICK HERE.

Lyons vs. Barry's

This is one topic in Ireland that is as serious as rugby or politics. I asked just about every person I met in Ireland which brand they preferred better, Lyons or Barry's. Barry's seemed to hold the lead during our filming there. But then upon departure at Irish Customs I was told I was bringing home the wrong brand. They preferred Lyons. I can't be swayed, Barry's fan here.

Barry’s Tea has a long established reputation and heritage as Ireland’s leading tea blenders. Barry's teas are selected from the best tea estates in the world, ensuring that you enjoy the perfect cup every time. The teas are sourced from the Assam Valley of India, Kenya and Rwanda, guaranteeing the distinctive Barry’s taste that the Irish have grown to know and love.

One of Ireland's biggest brands, Lyon's Tea is a completely natural product with no additives. These teas are bagged in pyramid style bags, giving the tea leaves more room to infuse, and delivering you a better cup. An ethically sound brand, Lyon's Tea contains a minimum of 50% Rainforest Alliance Certified™ tea - by 2010, the tea in the Original blend will be fully certified, and by 2012, all Lyon's Teas will be.

Pair with Chili

My number one requested one-pot meal recipe is my White Turkey Chili. It's so easy to prepare, just give all the ingredients time to simmer. Another favorite is my Turkey Gumbo; a spicy and a warm way to serve turkey. 

BTW - my cornbread has got a little kick, like my White Turkey Chili. Enjoy!

White Turkey Chili
Makes six servings | George Hirsch Lifestyle eMagazine
 chefgeorgehirsch.com

1 Tablespoon olive oil
1 1/2  cups  onion, chopped
1/4  cup celery,  chopped 
1/2  cup  yellow bell pepper, chopped
1 Tablespoon jalapeño pepper, seeded and chopped
4 cloves garlic, chopped
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon thyme
fresh ground black pepper
3  cups cooked turkey or chicken, skin removed and chopped 
3  cups cannellini beans, drained and mash 1 cup
3 cups chicken broth
1 cup frozen whole-kernel corn
4 Tablespoons chopped fresh cilantro
optional: 1 cup half & half or low fat milk

Pre heat a large casserole pot to medium.

Add olive oil, onion, celery, yellow pepper, jalapeno, and garlic; cook for 5 minutes. Add cumin, chili powder, thyme and black pepper. Add turkey, 2 cups of beans, broth, corn and bring to a boil. 

Cover, reduce heat, and simmer 20 minutes. Add 1 cup mashed beans and half & half to the turkey mixture. Simmer, uncovered, 20 minutes or until mixture is thick, stirring frequently. Stir in chopped cilantro. 

chefgeorgehirsch.com

Chili Cornbread Recipe

From George Hirsch Living it UP! cookbook

Chocolate-Cranberry Bread Pudding

In honor of Mardi Gras, let's wrap this week on Fat Tuesday with a decadent spin on one of my most requested and comforting desserts.

I like to use day-old French Bread in bread pudding because it has more flavor than the gummy white kind. Cinnamon-raisin bread, sweet rolls, even left over Irish soda bread can also be substituted for part of the bread. Puree some seasonal berries for a sauce or serve with a little chocolate sauce, spiked for festive gatherings.

For More Mardi Gras Recipes: 

 Jambalaya 

 Gumbo Time 

Galani 

Chocolate Sauce 

Laissez les bons temps rouler 

Chocolate-Cranberry Bread Pudding Recipe

Makes 10-12 servings | From George Hirsch Living it UP! TV series
chefgeorgehirsch.com 

3-4 cups cubed dry French bread
1 cup chocolate chips
1/2 cup chopped walnuts or pecans
1/2 cup dried cranberry, raisins, or craisins plumped in 1 cup hot water for 5 minutes
2 Tablespoons butter, melted
4 cups milk
8 eggs
1 cup sugar
2 Tablespoons vanilla
1 Teaspoon nutmeg 

Pre heat oven to 375 degrees.

In a medium bowl, combine the milk, eggs, sugar, vanilla, nutmeg, butter, and beat with a whisk until well blended. Slowly pour over the bread, cranberry/raisin, nut and chocolate mixture. Poke the bread so that it’s completely covered with the milk mixture and let sit for 10-15 minutes.  

Place a pan larger than the cake pan or skillet in preheated oven and place the pan holding the bead pudding inside. Immediately fill the outer pan with enough hot water so that it comes up one inch on the sides of the bread-pudding pan. Bake at 375 degrees for 30 minutes. Remove the pan from the water bath, reduce the temperature to 325 degrees, and bake for 25 additional minutes.

Remove the bread-pudding and allow to set for two hours before removing it from the pan.

Serve with warm fruit, vanilla or chocolate sauce.

chefgeorgehirsch.com 

Tandoor Tikka

I am often asked which I prefer cooking on - a gas or charcoal grill? The verdicts still out on that question. They both have their obvious advantages. My best advice is to use what you are comfortable with but I also encourage walking over to the wild side every once in a while.

I'd like to highlight another type of grill or in this case - oven, which has huge appeal around the globe and is gaining appeal in the US.  

Many cultures claim the origin of a ancient tandoor oven; however its roots have most likely been from Middle Eastern and Roman origin. The Tandoor oven is a cylindrical clay oven with its heat source from wood, charcoal, or gas fired; putting out about 100,000 BTU’s per hour reaching up to 900 degrees F. It can BBQ your chicken lickety-split. 

clay tandoor

Most households don’t have a backyard tandoor, but this shouldn’t stop you from making this flavorful tandoor inspired marinated chicken dish - skewered and grilled, right on your own backyard grill. Chicken Tikka (meaning bits & pieces) of South Asain origin is usually boneless chicken grilled in a Tandoor.  Although there is nothing better than going to the source for Chicken Tikka, here’s a nice version to-do at home along with alternatives to seasoning if you can't shop for spices in an Indian market. 

Note: Chicken Tikka Masala is known as the “unofficial” British national dish and is made from Chicken Tikka; with the addition of a masala sauce. During summer, I prefer to serve the Chicken Tikka without the sauce, and serve with a cool refreshing salad, nann bread, and couscous. 

Chicken Tikka

Makes six servings  | recipe by George Hirsch

2 pounds of boneless chicken, breasts or thighs cut into 3-4 inch pieces

1/4 cup melted butter

1 lime, cut into six wedges

1/4 sweet onion, sliced

2 Tablespoons cilantro, chopped

The Marinade:

Juice of 1 lime

1 cup plain yogurt

1 Tablespoon olive oil

6 cloves garlic, chopped

1 Tablespoon, fresh ginger, pealed and chopped

1 Tablespoon turmeric 

1 teaspoon each: cumin, paprika, chili powder, cinnamon

pinch fresh grated nutmeg

2 Tablespoon fresh cilantro, chopped

1 teaspoon hot sauce

fresh ground black pepper 

pinch sea salt

In a shallow bowl combine the lime juice, yogurt, olive oil, garlic, ginger, turmeric, cumin, paprika, chili powder, cinnamon, nutmeg, cilantro, hot sauce, salt and mix well. Add the chicken, sprinkle liberally with black pepper. Marinate overnight or at least 4 hours in the refrigerator, turning occasionally.

Remove chicken and drain marinade and discard. Thread chicken on metal skewers or pre-soaked bamboo skewers. 

Pre heat grill to high heat.

Brush chicken meat with melted butter and sear chicken k-bobs on hot grill for 3 to 4 minutes on each side.  Brush with additional butter occasionally to add additional flavor. 

Move k-bobs to medium heat or to cooler edge of the grill and cook until done, about 12 to 15 minutes, or until completely cooked. 

Place on a platter with couscous, sliced onion, top with fresh cilantro and fresh lime wedges.              

Optional: Serve with a chutney and chopped fresh chilies, to personal taste.

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