Each month, our Food Festival series highlights a single dish through a chef- and community-driven recipe, practical cooking tips, and serving inspiration.
This March we’re sharing Chef Denis Williams’ Authentic Fish & Chips. Crisp batter shattering around tender white fish. Thick-cut chips with fluffy centers and crunchy edges. Bright green mushy peas finished with butter. A splash of malt vinegar. Maybe a spoonful of tartar sauce. It’s simple food — but executed well, it’s extraordinary.
Chef Denis walks through every essential step — from balancing the batter to achieving chips that stay crisp outside and cloud-soft within.
Want more seasonal ideas? Explore the full Food Festival series here.
Ingredient Spotlight:
While fish may headline the plate, March quietly belongs to the potato. In early spring across the Northeast, the fields are just beginning to wake up. At Katchkie Farm, this is the moment when carefully stored root vegetables — harvested months ago and cured for longevity — continue to anchor the kitchen. Potatoes held through winter develop the dry, starchy structure that makes them ideal for frying. That’s why technique matters now: a brief pre-cook, a thorough dry, hot oil at the right temperature. When handled with care, the humble potato becomes the crisp, golden backbone of the dish.
Recipe: Authentic Fish & Chips
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Ingredients
For the Fish
- 2 pieces white fish (halibut, cod, or scrod)
- 2 cups flour
- ½ cup rice flour
- ¼ tsp baking powder
- 1 ½ to 1 ¾ cups seltzer
- Salt and pepper to taste
For the Chips
3-4 large potatoes
Procedure
For the Fish
- Season your fish with salt and pepper dredge in the flour mixture and set aside
- Add the seltzer to the flour mixture with the baking powder and soda stir until incorporated into a smooth batter that will coat the back of a spoon
- You might need more liquid so test this via the spoon method
- Heat the oil in a pot or deep fryer until 350* degrees
- Dipping the fish into the batter until coated tap off the excess and fry for about 4-5 minutes for thick cut pieces of fish
- Remove the fish and drain on paper towels set aside in a warm oven
For the Chips
- Cut the washed potatoes into 1×5 inch pieces reserving them in water to keep them from turning brown
- Place them in a pot with cold water and bring them to a boil turn them off and let them sit in the water for 5 minutes
- Dry them out on a counter on top of a towel
- Heat the oil to 350* and fry them until golden brown and crisp about 3-4 minutes drain and season them with salt and pepper
Recipe: Mushy Peas
No proper fish and chips plate is complete without mushy peas. A staple of British chippies for generations, this vibrant green mash adds gentle sweetness and a soft, buttery contrast to the crisp batter and golden chips.
Ingredients
1 pack frozen peas
3 Tbsp butter
Salt and pepper
Procedure
Melt the butter in a pan over medium heat and the defrosted peas and cook for about 4 minutes
Mash them with a potato masher or transfer to a food processor and pulse until smooth
Serve with malt vinegar or tartar sauce
Pro Tips from Our Chefs
Note you must pre cook the potatoes or they will not be crispy
How to Use It: Serving Suggestions
Serve immediately while the fish is hot and the batter is at its crispiest. Finish with a generous pinch of flaky salt and a splash of malt vinegar for brightness. Tartar sauce on the side is classic, but a simple squeeze of lemon works just as well.
For a traditional presentation, plate the fish and chips together with a generous spoonful of mushy peas. For a more casual approach, wrap the fish loosely in parchment and serve family-style with chips piled high in a bowl.
Pair with a crisp lager, a dry cider, or sparkling water with lemon. If you’re leaning into early spring, add a simple shaved cabbage slaw or quick-pickled onions for contrast and crunch.
However you serve it, timing is everything — fish and chips are at their best straight from the fryer to the table.
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More from the Food Festival series—seasonal recipes, chef tips, and ingredient inspiration.
Valentine’s Day is coming up, and even in New York—where you can find romance on every corner and reservations are practically a sport—sometimes the best table is the one you already have. A night in means you can slow down, cook together, and actually hear each other talk (no competing with a packed dining room or a server sprinting by with three martinis).
This year, we’re leaning into a vegetable-forward, one-pot dinner with a little elegance built in: a silky, lemony pot of orzo that eats like risotto, a crisp bright salad for contrast, and an easy dessert that still feels special. It’s cozy, beautiful on the plate, and—most importantly—low-stress.
A Simple, Elegant Valentine’s Night In
The Vibe
Think soft lighting, a playlist you both love, and one pot bubbling on the stove. The goal isn’t perfection—it’s comfort with a touch of restaurant energy. We love meals like this because they don’t trap you in the kitchen all night. You cook, you taste, you pour a glass of something, and you stay present.
The Menu
Bright Starter: Citrus + Fennel Ribbon Salad
This salad is the “sparkle” on the table—crisp, fresh, and instantly fancy without any real effort.
Ingredients
- 1 fennel bulb
- 1–2 oranges or grapefruit
- Olive oil + lemon juice
- Salt + pepper
- Optional: shaved parmesan, pistachios, arugula
Method
Shave fennel thin (knife or mandoline), toss with citrus, olive oil, lemon, salt, and pepper. Finish with parmesan and pistachios if you want it to feel extra “date night.”
The One-Pot Main: Creamy Lemon-Parmesan Orzo with Spring Veg
This is our favorite kind of dinner: one pot, big flavor, vegetable-forward, and it looks like you worked harder than you did. Orzo gives you that creamy, spoonable texture—like risotto—but it’s much faster and more forgiving.
Serves 2
Ingredients
- 3/4 cup orzo
- 2 tbsp olive oil (or 1 tbsp olive oil + 1 tbsp butter)
- 1 small shallot (or 1/4 onion), finely chopped
- 2 garlic cloves, minced
- 1/2 cup dry white wine (or use broth and add extra lemon)
- 2 1/2 cups vegetable broth
- 1 small zucchini, diced
- 1 cup asparagus or broccolini, bite-size pieces
- 1 big handful spinach (or baby kale)
- 1/3 cup grated parmesan
- Zest + juice of 1 lemon
- Salt + black pepper (pinch chili flakes optional)
Method
- Sauté aromatics: Warm oil in a pot over medium heat. Cook shallot 2–3 minutes until soft, add garlic for 30 seconds.
- Toast the orzo: Stir in orzo for 1 minute. (This tiny step makes it taste “restaurant.”)
- Deglaze: Add wine and let it simmer 1–2 minutes.
- Simmer: Add broth, season lightly, and stir often. Cook 6-8 minutes.
- Add vegetables: Stir in zucchini and asparagus for the last 3–4 minutes so they stay bright.
- Finish: Stir in spinach to wilt. Turn off heat, then mix in parmesan + lemon zest/juice. Taste and adjust salt and pepper.
Elegant finishing touches (pick 1–2)
- A drizzle of really good olive oil
- Fresh herbs (parsley, basil, dill)
- Toasted breadcrumbs (2 minutes in a dry pan)
- A few dollops of ricotta or goat cheese for a beautiful, creamy finish
Easy Dessert: Honeyed Yogurt + Warm Berries
Dessert doesn’t need to be complicated to feel romantic. Warm berries over creamy yogurt in a glass feels like something you’d get at a cozy café—without turning your kitchen into a bakery.
Ingredients
- 1–2 cups frozen berries
- Honey (or maple syrup)
- Pinch of salt
- Greek yogurt
- Optional: a splash of vanilla
Method
Warm berries in a small pot 3–5 minutes with honey and a pinch of salt. Spoon over yogurt and serve in a wine glass or small bowl.
The Little Things That Make It Feel Like a Date
- Set the table even if it’s just Tuesday energy in disguise.
- Plate the orzo in shallow bowls and finish with lemon zest at the table.
- Put the phones away for the first ten minutes—just long enough to toast and take a breath.
Each month, our Food Festival series highlights a single dish through a chef- and community-driven recipe, practical cooking tips, and serving inspiration.
This February, we’re sharing Ilgaz’s Mercimek Çorbası, or Turkish Lentil Soup — a simple, nourishing dish built for real life. Made with red lentils, warm spices, and pantry vegetables, this soup is filling without being heavy and comforting without being fussy. It’s the kind of food you make when you want something that takes care of you — especially at the end of a long day or late night.
Want more seasonal ideas? Explore the full Food Festival series here.
Dish Spotlight:
A staple across Turkish homes, red lentil soup is everyday food by design. It’s affordable, adaptable, and deeply satisfying, often served smooth and finished with lemon for brightness. While versions vary by household, the foundation stays the same: lentils for body, gentle spices for warmth, and a texture that feels both light and grounding.
This is not ceremonial food — it’s sustaining food. The kind you return to because it works.
Recipe: Ilgaz’s Mercimek Çorbası (Turkish Lentil Soup)
Ingredients
- 1 tablespoon olive oil
- 1 medium white onion, diced
- 1 carrot, diced
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- ½ teaspoon Aleppo pepper
- 6 cups vegetable or chicken stock
- 1 cup red lentils, rinsed
- 1 small Yukon Gold potato, diced into cubes
- Fine sea salt and black pepper
- Lemon wedges and fresh herbs, for serving
Method
- Heat the olive oil in a large stockpot over medium-high heat. Add the onion and carrot and sauté for about 5 minutes, until softened, stirring occasionally.
- Stir in the tomato paste, cumin, and Aleppo pepper. Cook for 1 more minute, stirring to combine.
- Add the stock, red lentils, and potato. Stir, bring to a simmer, then reduce heat to medium-low. Cover and cook for about 15 minutes, or until the lentils are tender.
- If desired, use an immersion blender to purée the soup until completely smooth.
- Season with salt and black pepper to taste.
- Serve hot, garnished with fresh herbs and lemon wedges.
Chef Tips (From Ilgaz’s Kitchen Habits)
- Don’t overthink it. Measurements don’t need to be exact — this soup is forgiving.
- Blend or don’t. Smooth is traditional, but texture is a personal choice.
- Lemon matters. A squeeze at the end brightens everything and keeps the soup from feeling heavy.
- Good late, good reheated. This soup holds well and tastes just as good the next day.
How to Use It: Serving Suggestions
- As a late-night meal when you want something filling but gentle
- Alongside bread or a simple salad
- Packed for lunch and reheated during the week
- Served in small bowls as a warming starter
From Our Farm to Your Table: Meet Katchkie Farm and Our CSA
Dishes like this remind us that good cooking starts with intention, not excess. Seasonal vegetables, pantry staples, and thoughtful preparation come together to create food that nourishes — body and mood alike.
Through our CSA (Community Supported Agriculture) program, you can enjoy the very best of the season each week—from just-picked produce to specialty pantry items and surprises from our kitchen.
Want a deeper connection to your food? Learn more about our CSA and Katchkie Farm →
Learn More
Read more about how and when Ilgaz enjoys this dish in our interview with her here.
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More from the Food Festival series—seasonal recipes, chef tips, and ingredient inspiration.
Ilgaz Sen is an Event Producer at Great Performances. For our Food Festival Series, she shares Mercimek Çorbası, a Lentil Soup from Turkey.
Dish: Mercimek Çorbası (Turkish Lentil Soup)
Country: Turkey
The soup is a traditional Turkish soup, naturally vegan, rich in protein and fiber, made with pantry staples, and is incredibly delicious.
In this conversation, Ilgaz talks about this dish that she comes back to often — especially late at night.
Try Ilgaz’ Mercimek Çorbası (Turkish Lentil Soup) Recipe
GP: Tell me about this dish.
Ilgaz: It’s something I eat when I actually need food. Not just a snack. It’s filling, it’s warm, and it makes you feel taken care of. That’s really what it is for me.
GP: When do you usually have it?
Ilgaz: A lot of times it’s late. Sometimes it’s after going out, after clubbing. You get home, you’re tired, maybe a little wired, and you’re hungry. You don’t want to think too much — you just want something that works.
GP: Why this dish?
Ilgaz: Because it does what it’s supposed to do. It has nutrients, it gives you energy, but it’s also comforting. It’s not just about being full. It makes you feel better. Especially after a long night, or a long day.
GP: Is it something you plan for?
Ilgaz: Not really. My schedule isn’t very regular, so I don’t plan meals the same way other people do. This is just something I know I can make easily. I don’t measure anything. I don’t follow a recipe exactly. I just make it how I like it.
GP: And you don’t get tired of it.
Ilgaz: No, because I’m not trying to make it special. It’s not a big thing. It’s just good food that fits into my life. Sometimes you need food that nourishes you — not just your body, but your mood. This does that for me.
GP: Is it something you’d share?
Ilgaz: If someone’s there, of course. But most of the time it’s just for me. It’s not fancy. It’s not performative. It’s just something that feels good to eat.
This conversation took place as part of Great Performances’ 2026 Food Festival series.
More 2026 Food Festival Stories & Recipes
A kitchen conversation with Chef Tatiana
Tatiana Iglesias is a Venue Manager & Chef and a frequent contributor to Great Performances’ Chefs’ Choir(SM) series. She represents Colombia, where hogao — a traditional creole sauce — is a foundation of everyday cooking.
Dish: Hogao (Colombian Creole Sauce)
Country: Colombia
Hogao is a traditional Colombian creole sauce made with tomatoes, onions, scallions, and spices. It’s used as a base for soups, stews, and beans, and served as a topping across countless dishes — a true “mother sauce” in Colombian kitchens.
Hogao is typically made to keep on hand and used throughout the day, rather than for a specific season or celebration. It’s part of daily cooking and appears wherever it’s needed.
GP: Do you have a personal favorite way to serve hogao?
Tatiana: Yes — with arepas. You put the salsa on the top and that’s it. We don’t need anything else.
GP: Are there any specific memories connected to it for you?
Tatiana: I remember the smells. Coming home from school, I could smell it through the door. The entire house would smell like hogao. It made me happy to smell it because it made me remember when I was a child.
GP: Are there any common mistakes people make when cooking it?
Tatiana: Yes — you need to be patient. It’s about respecting the ingredients and cooking it slowly for a long time.
GP: Why did you choose this dish to share?
Tatiana: Because I just made it not too long ago and I thought it was a good idea. But we always have it at home. I have it in a jar, sometimes in the freezer. It’s something that I always have.
GP: Why is this sauce important to Colombia?
Tatiana: This sauce was made by the native indigenous peoples before, so it’s more of a traditional thing that we’ve been using forever. The Spanish added garlic and scallions, but this dish has evolved with us over time.
GP: Is there anything about Colombian cuisine that you think people should know?
Tatiana: Arepas are from Colombia, not Venezuela. (laughs) No — mentiras. I’m kidding. Colombia is a beautiful country and we have a lot of culinary there. You shouldn’t be afraid to travel and try to go there and eat all the good things that we have, despite the bad reputation. It’s really a safe place to go and enjoy.
GP: If someone were visiting, what should they try?
Tatiana: It depends on the city because we have regions and every region has its own thing. Definitely la bandeja paisa, which is from Medellín. Ajiaco, a chicken soup from Bogotá. And arepas, of course — all kinds of arepas. We have arepa de huevo, which is an arepa with a fried egg inside. With sweet corn, normal corn. We have a million different kinds of arepas.
This conversation took place as part of Great Performances’ 2026 Food Festival series.
Recipes from Chef Tatiana Iglesias
Each month, our Food Festival series celebrates a single ingredient or dish through a chef-driven recipe, practical tips, and serving inspiration rooted in real kitchens.
For January, we’re sharing Chef Tatiana Iglesias’ turning to hogao, a traditional Colombian creole sauce made with tomatoes, onions, scallions, and spices. Often described as a “mother sauce,” hogao forms the base of countless dishes — spooned over arepas, stirred into beans, and used as the starting point for soups and stews.
This version comes from Tatiana Iglesias, Venue Manager & Chef and a frequent contributor to our Chefs’ Choir(SM) series. For Tatiana, hogao is something she always keeps on hand — cooked slowly, stored in jars or the freezer, and used whenever it’s needed. It’s everyday cooking, deeply rooted in memory and tradition.
Want more seasonal ideas? Explore the full Food Festival series here.
Dish Spotlight: Hogao
Hogao is a foundational sauce in Colombian cooking, with roots that stretch back to indigenous culinary traditions. Over time, Spanish influences — including garlic and scallions — were incorporated, and the sauce evolved alongside the cuisine itself.
Today, hogao is less about a single recipe and more about how it’s used. It’s a base, a topping, and a building block. Many Colombian households make it in batches, keeping it ready to use throughout the week — or longer.
Simple in ingredients but rich in purpose, hogao is defined by patience. The onions and tomatoes are cooked slowly, allowing their flavors to soften and deepen. The result is a sauce that’s adaptable, comforting, and essential.
Recipe: Hogao (Colombian Creole Sauce)
by Chef Tatiana Iglesias
Ingredients
- 3 Tbsp olive oil
- 1 c chopped scallions
- 1 clove garlic
- 2 c diced tomatoes
- 1 tsp ground cumin
- 1/4 tsp salt
Procedure
- Heat the oil in a saucepan, add the tomatoes, scallions, garlic, ground cumin. Cook gently for 10 minutes, stirring until softened.
- Reduce the heat to low, add the salt, and cook for 15 minutes more, stirring occasionally until the sauce has thickened.
- Check and adjust seasoning!
Tips from Chef Tatiana
Take your time. Hogao isn’t meant to be rushed. Cooking slowly allows the ingredients to soften fully and develop depth.
Respect the ingredients. Let the tomatoes and onions do the work — avoid overcomplicating the process.
Make extra. Hogao keeps well in the refrigerator and can be frozen, making it easy to have on hand for everyday cooking.
Use it as a base. Think beyond topping — hogao is often the starting point for soups, stews, and beans.
How to Use It: Serving Suggestions
Spoon hogao generously over arepas — no additional toppings needed.
Stir it into beans, lentils, or stews for added depth.
Use it as a base for soups or braised dishes.
Serve alongside grilled or roasted vegetables as a simple finishing sauce.
From Our Farm to Your Table: Meet Katchkie Farm and Our CSA
At Great Performances, our cooking is shaped by seasonality and long-term relationships with growers. Through our Katchkie Farm CSA, we stay connected to the rhythms of planting, harvest, and preservation — the same mindset that makes sauces like hogao so essential.
Building flavor over time, cooking in batches, and keeping staples on hand are all part of cooking with intention — whether at home or at scale.
Want a deeper connection to your food? Learn more about our CSA and Katchkie Farm →
Keep Cooking with Us
Read more about Tatiana’s connection to hogao in Tatiana Iglesias on Hogao and the Smell of Home, part of our Chefs’ Choir(SM) series.
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Related Articles
More from the Food Festival series—seasonal recipes, chef tips, and ingredient inspiration.
About Chefs’ Choir®
A chorus of culinary voices from Great Performances—our chefs step out of the kitchen to share recipes, stories, and inspiration. Learn more →
The Pear & Cinnamon Honey Fizz leans into winter comfort while keeping things clean and refreshing. Silky pear purée provides a soft, fruit-forward base, balanced by bright lime and finished with a Cinnamon Honey Syrup that adds warmth and subtle spice. The result is a mocktail that feels cozy yet lively—perfect for colder months when you want depth without heaviness. Elegant, gently spiced, and naturally sweetened, this is a zero-proof option designed to stand confidently on any menu.
This mocktail leans into winter warmth with gentle spice and natural sweetness, offering comfort while still feeling light and refreshing.
Pear & Cinnamon Honey Fizz (Non-Alcoholic)
Ingredients
- 1.5 oz club soda
- 1 oz pear purée
- 0.75 oz lime juice
- 0.5 oz cinnamon honey syrup
- 1 cinnamon stick (optional garnish)
Procedure
Shake pear purée, lime juice, and cinnamon honey syrup with ice. Strain into an ice-filled glass, top with club soda, and garnish with a cinnamon stick.
Cinnamon Honey Syrup
Ingredients
- 1 cup honey
- 1 cup water
- 2 cinnamon sticks
- 1 tsp vanilla extract
Procedure
Combine all ingredients in a saucepan and gently heat until fully blended. Cool, strain, and store refrigerated.
More Non-Alcoholic Cocktail Recipes
About Chefs’ Choir®
A chorus of culinary voices from Great Performances—our chefs step out of the kitchen to share recipes, stories, and inspiration. Learn more →
This Blueberry Lemon Rosemary Spritz is a study in balance—bright citrus, gentle sweetness, and an herbaceous backbone that feels both refreshing and composed. Juicy blueberries bring color and depth, while fresh lemon and rosemary lift the drink into something crisp and aromatic. A house-made Lemon Rosemary Syrup ties it all together, giving this zero-proof spritz the same layered intention as a classic cocktail. Lightly effervescent and beautifully restrained, it’s the kind of drink that feels celebratory without trying too hard.
Bright, herbaceous, and lightly effervescent, this mocktail delivers freshness with subtle depth, making it an easy choice for Dry January menus.
Blueberry Lemon Rosemary Spritz (Non-Alcoholic)
Ingredients
- 2 oz club soda
- 8 blueberries
- 1 oz lemon rosemary syrup
- 1 oz fresh lemon juice
- Lemon slice (optional garnish)
Procedure
Muddle blueberries in a shaker. Add lemon rosemary syrup and lemon juice. Shake well, strain into a highball glass with ice, and top with club soda. Garnish with a lemon slice.
Lemon Rosemary Syrup
Ingredients
- 1/4 cup water
- 1/4 cup sugar
- 1 rosemary sprig
- Juice of 1/2 lemon
Procedure
Combine water, sugar, and rosemary in a small saucepan. Bring to a simmer, stirring until sugar dissolves. Remove from heat, stir in lemon juice, and let steep until cool. Strain and refrigerate for up to one week.
More Non-Alcoholic Cocktail Recipes
About Chefs’ Choir®
A chorus of culinary voices from Great Performances—our chefs step out of the kitchen to share recipes, stories, and inspiration. Learn more →
Event Producer Jenell Cruickshank shares a recipe from her Auntie Nadia – a delicious cranberry chutney that’s the perfect accompaniment to a holiday meal – and that makes a special gift for everyone to take home.
In my family for the holidays, we all have our responsibilities to make a beautiful spread. The things you look forward to when you visit family, especially traditional Jamaican items, Rice and Peas, Sorrel, Oxtails, Rum Cake etc. (I only do the veggies and bring the flowers lol). Auntie Nadias Cranberry Chutney has become a sweet/savory treat we look forward to, plus everyone gets a jar to take home! The gift that keeps on giving 😊
Auntie Nadia's Words
I was shopping for ingredients to make a fruit platter for Raynor’s (her son) elementary school Christmas party. While doing that I came across fresh cranberries and thought they’re beautiful red color would be great on a fruit platter for Christmas, but when I got home and tried them, I said no too tart, children would not care to eat those. I thought I would eat them but after a couple days they were too tart even for me. So, I went looking for other ways to use up these cranberries. That’s when I found a recipe in an issue of Oprah Magazine. I’ve tweaked it and made my own variation of the original recipe for many years now. My family and friends continue to enjoy.
Auntie Nadia's Cranberry Chutney
by Auntie Nadia
Makes 8 cups or about 4 pint size jars.
Ingredients
- 4 cups fresh or frozen cranberry picked over and stemmed
- 2 ½ cups sugar
- 6 Whole Cloves
- 2 – 3” cinnamon sticks
- 1 tsp salt
- 2 (6oz) Granny Smith Apples Peeled, Cored & Cut into ½ inch dice
- 1 ( 5oz) yellow onion diced
- 1 cup golden raisins
- 2 firm (6oz) Bosc or Anjou Pears, Peeled, Cored & cut in ½ inch dice
- 1/3 cup diced crystallized ginger
Procedure
In a deep 6 qt. saucepan combine cranberries, sugar, 11/2 cup water, cloves, cinnamon sticks and salt.
Bring to boil over medium heat, stirring frequently to dissolve sugar.
Cook until berries begin to pop, 10-12 minutes. Adjust heat so mixture barely simmers.
Stir in apples, pears, onion, raisins, and ginger. Continue to cook stirring frequently until thick, 10-12 minutes longer.
Remove from heat and allow mixture to cool to room temperature.
Discard visible cinnamon sticks and cloves.
Refrigerate in tightly sealed jars for up to two months.
Attach a ribbon and gift tag with suggested serving ideas e.g. serve with Christmas turkey or ham or spread on turkey sandwiches.
More Recipes from Jenell's Aunties
About Chefs’ Choir®
A chorus of culinary voices from Great Performances—our chefs step out of the kitchen to share recipes, stories, and inspiration. Learn more →
Chef Omar Hegazi recently joined the Great Performances team as Corporate Chef de Cuisine and shares his recipe for a luscious Braised Lamb Shank.
Although this is not a traditional American holiday dish, it is a traditional recipe from where I am from.
Braised Lamb Shank
by Chef Omar Hegazi
Ingredients
- 4–6 lamb shanks
- 2 tsp salt
- 1 tsp black pepper
- 2–3 tbsp olive oil
- 1 large onion, chopped
- 3 carrots, chopped
- 2 celery stalks, chopped
- 6 cloves garlic, smashed
- 2 tbsp tomato paste
- 1.5 cups red wine
- 2 cups beef or chicken stock
- 1 can (400 g / 14 oz) diced tomatoes
- 2–3 sprigs fresh rosemary
- 4–5 sprigs thyme
- 2 bay leaves
Procedure
Prep the Lamb: Pat lamb shanks dry. Season generously with salt and pepper.
Sear: Heat olive oil in a heavy Dutch oven or deep oven-safe pot over medium-high heat. Brown shanks on all sides (8–10 minutes). Remove and set aside.
Sauté Aromatics: In the same pot: add onion, carrots, celery and cook 5–7 minutes until softened. Add garlic and tomato paste; cook 1 minute to caramelize
Deglaze: Pour in the red wine. Scrape up the browned bits. Simmer 3–4 minutes to reduce slightly.
Add Liquids & Herbs: Add stock, diced tomatoes, rosemary, thyme, and bay leaves. Return shanks to the pot, submerging them partially.
Slow Cook Braise:
• Cover and place in preheated oven set at 325°F for 2.5–3 hours, turning shanks halfway.
• They’re done when the meat is very tender and nearly falling off the bone.Reduce the Sauce: Remove shanks and simmer the sauce uncovered for 10–15 minutes until thicker.
