Chef Omar’s Braised Lamb Shank
Chef de Cuisine Omar Hegazi shares a recipe for a braised lamb shank, perfect for a holiday feast.
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Recipe: Sorrel Punch
HOLIDAY SORREL PUNCH
By Afiya Witter
My mother always has the punch on hand during the holidays. Sorrel is a traditional Jamaican punch made from dried hibiscus. My mother always gets the flowers fresh and dries them at home, but you can find dried hibiscus leaves prepackaged. This punch can be spiked with rum or red wine and makes for a delicious drink.
INGREDIENTS
PROCEDURE
8 cups water
4 oz. sorrel (or dried hibiscus flowers)
4 whole cloves
2 inch piece of fresh ginger, sliced
2/3 cup sugar
1 cup rum (optional)
In a large saucepan, bring the water to a boil over high heat. Remove from the heat and add the sorrel, cloves, ginger and sugar. Cover and let steep for 1 hour.
Strain the liquid and chill in the refrigerator. Serve over ice.
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Chef Omar's Braised Lamb Shank
Chef de Cuisine Omar Hegazi shares a recipe for a braised lamb shank, perfect for a holiday feast...
-
Anastassia’s Holiday Honey Pryanik Cookies
Inspired by Anastassia’s Russian roots, these soft honey cookies are easy to mix, fun to shape, and perfect for little helpers to decorate...
-
Holiday Cooking with the Deuel Family
A comforting centerpiece, this slow-roasted chicken blends professional technique with home-style warmth...
