Bourbon Braised Lamb Shank with Bourbon Sweet Potato Puree

I pride myself on having some pretty funny friends, but sometimes, even I can’t keep up with the humor.  My best friend does this thing where she is so overcome with love and/or happiness with something that she turns to me, cocks her head and says “I’m pissed.”

So, I’m sorry? Wait, is that good?

What makes it more confusing is the fact that it is almost always about food. (I also surround myself with eaters, because food, laughter and good taste in wine is about all I have going…)

Just this weekend I made cinnamon scones for breakfast, and with her mouth full and her eyes rolled into the back of her head, she turned to me and whispered “I am so pissed right now.

I recognized that she had COVERED her entire scone with a thick layer of butter, to which I responded “you are my soul mate.”

We had roasted garlic and bacon pizza for dinner.  She pointed to her boyfriend and said “Look at his face. He is so effing mad.”

He confirmed with a nod of the head and a verbal agreement. “Pissed.”

It’s brief conversations like these when I realize 2 things.  I love our ability to have conversations where we understand each other without having any real dialog whatsoever. I love that so often, it’s food that connects us.

and I love that what I make with my hands stirs her strongly enough to roll her eyes and curse. Did you know that when I was cooking this, that is exactly what I was hoping for?

That, is some friendship.

And when it came time for me to tell you all about one of the most exciting and comforting dishes I have made to date, I knew you were going to be ‘so pissed’ too.  I hope you roll your eyes and I hope you like it.

Bourbon Braised Lamb Shank with Sweet Potato Bourbon Puree

By Whitney, March 5, 2012

Bourbon Braised Lamb Shank with Sweet Potato Bourbon Puree

booze braised beast.

Ingredients:

Instructions:

Season lamb that has come up to temperature well with salt and pepper.  Preheat the oven to 450 degrees.  Meanwhile, heat olive oil in a cast iron skillet (or heavy bottomed skillet)  and sear the meat on all sides until golden brown.  Remove the meat from the pan, and add the garlic to cook.  After 1 minute, pour in the bourbon, scraping up the browned bits.  Cook for 1 minute, then add the stock.  Place the lamb back in the stock and add the rosemary.  Place in the oven for 20 minutes, then turn the heat down to 350.  Cook for another hour and 30 minutes. Remove the lamb from the liquid and cover to rest for 15 minutes.  Remove the Rosemary sprig and place the stock back on the stove, and reduce on high heat for 15 minutes.  Remove from the heat and add the heavy cream.  Season with salt and pepper, and fresh parsley. For the potatoes: peel and roughly dice the potatoes.  Boil in well salted water for 15 – 20 minutes, or until tender.  Strain the water, add the butter, nutmeg, and bourbon.  Puree with immersion blender or a stand blender.  Season with salt and pepper. Serve the lamb shank over the pureed potatoes, with the reserve liquid and fresh parsley.

I hope this dinners got you all sorts of pissed.

Love,

Whit

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Whitney

About Whitney

Whitney is the Founder of Whit's Amuse Bouche, a nationally recognized food and humor blog. When she's not in the kitchen, you can find her with a glass of california cabernet in one hand and a hot glue gun in the other. She prefers sweat pants to real ones. View all posts by Whitney →

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