Lamb Osso Buco with Mousseline Potatoes as seen on George Hirsch Lifestyle

Osso buco is a traditional Milanese dish made with veal shanks, and is just as good or even better when prepared with lamb. Cooking with a low and slow braise is the key to a good tender lamb shank. And, while the lamb slowly cooks you can improve on the osso buco by preparing my Mousseline Potatoes as a side. Both are warm and comforting! 

George Hirsch's Lamb Osso Buco

Lamb Osso Buco with Mousseline Potatoes

Makes four servings

chefgeorgehirsch.com | George Hirsch Lifestyle TV Series

4 whole lamb shanks 

2 Tablespoons olive oil

1/4 cup carrots, chopped

1/4 cup onion, chopped

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

Pinch of fresh ground black pepper and sea salt

Click For Mousseline Potatoes Recipe

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 fresh ground black pepper and sea salt to taste.

Mousseline Potatoes from George Hirsch Lifestyle TV Series

Serve the cooked lamb shanks with sauce and vegetables on top of hot, steamy mousseline potatoes. 

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Bacon Wrapped Meatloaf

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Bacon-Wrapped Meatloaf

Makes 1 large loaf or 3-4 mini loaves; about 6 servings

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8 strips bacon

2 Tablespoons brown sugar

1 ½ pounds 80 / 20 ground beef; or use combo of pork, veal, or turkey

½ sweet onion, finely chopped

1 stalk celery, finely chopped

1 large egg, beaten

4 cloves garlic, chopped fine

1/4 cup Parmesan cheese

2 Tablespoons fresh Italian parsley, chopped

1 teaspoon dried basil

1 teaspoon dried oregano

3 cups day old Italian bread or panko pulsed into crumbs

1/2 cup milk or beef broth, add to bread crumbs to soften 

½ teaspoon sea salt

fresh ground black pepper

* Note all ingredients should be very cold before mixing. 

Cut bacon strips in half crosswise and coat with 2 Tablespoons of brown sugar. In a large sauté pan, blanch (partially cook) the sugared bacon for 2 minutes to render some excess fat. Do not overcook.

Heat grill to medium heat or an oven to 350 degrees F. Line a baking loaf pan with foil or parchment paper and lightly oil the parchment paper or spray with nonstick cooking spray. Line the inside of the loaf pan/s with blanched bacon; bacon slices should hang over the top of the loaf pan.

In a large bowl, combine the ground meat, onion, celery, garlic, milk-soaked breadcrumbs, egg, basil, oregano, parsley, cheese, salt and pepper. Mix until all ingredients are blended together, but do not over mix. Divide the mixture into 1 large or 4 mini loaf pans. Press the meat mixture into the prepared parchment paper-lined and bacon baking pans, removing any air pockets.

Fold the bacon slices over the top of the meat to seal in the meat. Refrigerate for 1 hour.

Bake until meatloaf is firm, about 1 hour for the large loaf or 35 minutes for mini loaves. Remove loaf pans from grill or oven and cool completely. 

Pre heat grill to high heat or oven to 400 degrees F. 

Unmold meatloaf from loaf pans, and place on a hot grill or on a roasting pan if using the oven. Grill 4-5 minutes on each side or 10 minutes in the oven until meatloaf is hot and bacon is crispy. Remove from grill / or oven and serve with a mushroom pan gravy or barbeque sauce. 

George Hirsch's Mushroom Sauce

Makes 4 Servings

2 Tablespoons olive oil, 1/2 cup sweet onion, chopped fine, 1/2 cup crimini mushrooms, sliced, ½ cup white button mushrooms, 1/2 cup Portobello mushrooms, grilled and sliced, ½ teaspoon dried thyme, Pinch nutmeg, 1 cup beef broth, or beef au jus, 1/4 cup dry white or red wine 

Preheat a large sauté pan to a high on side burner or gill top. Add olive oil and onions and sauté for one minute. Add the mushrooms and sauté until they are light brown, about 5 minutes. Add wine, and broth, simmer for 2 minutes. Serve sauce over top Double Grilled Meatloaf.

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Lamb Shanks with Mousseline Potatoes as seen on George Hirsch Lifestyle

Lá Fhéile Pádraig That's Gaelic for Saint Patrick's Day or St. Paddy's. It's one of those days of the year where we all wear green, feel a wee bit Irish and spread good cheer. In honor of next week's holiday; Pionta Guinness, le do thoil. Sláinte! That's, a pint of Guinness please and cheers!

Pionta Guinness, le do thoil. Sláinte!

Lamb Shanks with Mousseline Potatoes as seen on George Hirsch Lifestyle

Makes four servings 

chefgeorgehirsch.com | George Hirsch Lifestyle

4 whole lamb shanks

2 Tablespoons olive oil

1/4 cup carrots, chopped

1/4 cup onion, chopped

1/4 cup peas, fresh or 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

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 Mousseline Potatoes.

Pulled Pork Soup

What could be more timely than a comforting bowl of soup?

Pulled Pork Soup

Makes about 8 quarts or 25 hearty servings

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For the pork shoulder:

1 small pork shoulder or pork butt, approximately 5-6 pounds

4 Tablespoons olive oil

Rub pork on all sides with Pork Rub, and refrigerate for at least two 2 hours or overnight.

Pre heat grill to medium heat.

Brush pork shoulder with olive oil. Roast pork on all sides about 1 hour until brown and not fully cooked. 

Optional: Hot smoke with wood chips for a smokier flavored soup.

Remove and place pork in soup pot. Place soup pot on side burner of grill or on grill top, and continue with pea soup recipe as below.

Pork Rub

2 Tablespoons brown sugar

1 Tablespoon each: black pepper, garlic powder, sweet paprika, chili powder, thyme

1/2 teaspoon each: nutmeg, allspice, sea salt

Combine all ingredients in a small bowl and mix well. Store in a tightly sealed container.

To prepare soup:

2 pounds yellow split peas, rinsed in cold water

8 cloves garlic, peeled and chopped fine

2 cups sweet onion, chopped small

2 cups celery, chopped small

2 cups carrots, chopped small 

8 quarts cold water

4 cups potatoes, scrubbed well and diced

4 cups Kale, chopped

3 bay leaves

1 Tablespoon hot sauce

fresh ground black pepper

Rinse the split peas in a large bowl, drain the peas and discard the water.

Add browned pork shoulder to a very large soup pot.

Preheat pot and add the garlic, onions, celery, and carrots. Cook for 5 minutes or until the vegetables are lightly brown.

Add the water, bay leaves, hot sauce, and black pepper. Bring to a boil, then simmer for 3 hours or until the pork is tender. Remove pork, cool, pull and chop meat into small pieces. Put pork back into soup.

Add potatoes, split peas, kale and simmer for 1 more hour or until peas are tender. 

If you like a creamy soup, puree or pulse half of the soup. Return to the soup to the pot, bring to a boil to blend, then serve.

Good for you fact:

Making a warm bowl of pea soup may be good for those cold fall months, but did you know that it’s good for your heart as well? Pea soup is loaded with potassium and fiber, which reduces your blood pressure.

Tips for picking out the perfect pea:

There are two types of split peas, green and yellow. Both have the same nutritional value and cooking time, yet some yellow peas may have a milder taste then the sometimes sweeter green pea. Some peas need to be soaked overnight and looked over to make sure there are no pebbles or bad peas in your selection. Pea soup ranges from smooth to chunky with added vegetables and or especially smoked or grilled meats.

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Nana’s Meatballs as seen on George Hirsch Lifestyle TV Series

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George's Nana’s Meatballs

Makes 12 Jumbo, 24 large or 40 mini meatballs

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3 pounds ground beef, 80 / 20 blend; can use a combo of beef, pork, and veal

4 cloves garlic, minced

1/2 sweet onion, chopped fine

2 eggs, cracked and beaten

1/4 cup Parmesan cheese

2 Tablespoons fresh Italian parsley, chopped

1 teaspoon dried basil

1 teaspoon dried oregano

3 cups day-old Italian bread, pulsed into crumbs

1/2 cup chicken broth, to soften bread crumbs (variable amount may have to add more broth just to soften crumbs) 

Fresh ground black pepper

* Note all ingredients should be very cold before blending. 

In a mixer or by hand mix all ingredients until well blended. Dip hands in ice water before shaping into round balls.

Spray an oven-roasting pan with grease spray.

Use an ice cream and scoop up meatballs; roll by hand until they are shaped round. Do not over handle as to not over warm-up meat. Repeat until all meat is used up. Do not overcrowd meatballs to make it easier to move them while baking. 

Refrigerate meatballs for at least 30 minutes to chill. Prepare Tomato Sauce below.

Preheat a large heavy gauge sauté pan to high heat, or if making a large quantity of meatballs brown in a hot oven at 425 degrees F. 

Roast meatballs for five minutes in the oven or on the stovetop just until they begin to brown. If roasting gently shake the pan to move meatballs to turn over or use a spatula for meatballs if browning in sauté pan. Continue cooking for a few additional minutes (or less if mini) or until meatballs are brown on the outside. Meatballs will not be fully cooked and will continue to cook in tomato sauce. 

Remove meatballs with a spatula and add to gently simmering sauce and continue cooking for 20-30 minutes. 

For the Tomato Sauce:

2 Tablespoons Olive Oil 

1/2 cup minced sweet onion

6 cloves garlic, minced 

2 (28 ounces) cans crushed San Marzano Tomatoes

2 (6.5 ounce) cans tomato sauce

1 Tablespoon dried basil leaves

1/2 teaspoon oregano

Fresh ground black pepper

2 Tablespoons each fresh chopped parsley and basil

In a large saucepot sauté add olive oil, onion, and garlic over medium heat until light brown. Stir in crushed tomatoes and tomato sauce. Season with dried basil, oregano, Italian seasoning, pepper, and half of the parsley. Simmer, covered, for about 10 minutes, stirring occasionally. Add cooked browned meatballs and top with fresh chopped parsley and basil before serving. 

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