Braised Lamb Shanks with Sweet Garlic and Cranberry Jus
Seared Salmon with Cranberry-Mustard Vinaigrette
These lamb shanks are complemented by roasted yukon gold potatoes.
½ cup fresh or frozen cranberries
¼ cup water
2 tablespoons sugar
2 (1-pound) lamb shanks
Salt and freshly ground black pepper
3 tablespoons canola oil
½ cup chopped onion
¾ cup port
2 cups beef stock
4 cloves garlic, minced
1 tablespoon chopped fresh rosemary
1 tablespoon unsalted butter
Preheat the oven to 325°F. In small saucepan, combine the cranberries, water, and sugar. Bring to a boil, reduce heat to medium-low and cook, stirring occasionally, for 10 minutes, or until the cranberries have popped and the mixture has thickened. Remove from the heat and set aside.
Pat the lamb shanks dry with paper towels. Season with salt and pepper. Heat the oil in a Dutch oven over high heat. Add the lamb and sear on all sides, browning well, about 8 minutes. Remove the shanks and reduce heat to medium. Add the onion and cook for 3 minutes, stirring. Stir in the port, stock, garlic, rosemary, and cranberry mixture. Cook for 5 minutes. Add the lamb shanks, cover, and braise in the oven for 1 hour. Turn the shanks over and continue cooking for 1 hour longer. Remove the lamb shanks from the oven. Transfer to a platter and cover with aluminum foil to keep warm. Transfer the Dutch oven to the stove top. Bring the braising liquid to a simmer over medium heat. Whisk in the butter. Simmer, stirring occasionally for about 10 minutes, or until the liquid is slightly reduced. Serve the lamb shanks topped with the jus.
Serves 2
This recipe can’t get any more healthful (and it tastes great too!). The salmon provides great omega-3 and -6 oils, while the cranberries contain significant amounts of antioxidants that help to prevent disease.
4 (6-ounce) boneless salmon fillets, pin bones removed
Salt and freshly ground white pepper
2 tablespoons canola oil
1 tablespoon minced shallot
¼ teaspoon Dijon mustard
¼ teaspoon dry mustard
¼ cup fresh or frozen cranberries
½ teaspoon sugar
¼ teaspoon kosher salt
2 tablespoons rice wine vinegar
½ cup extra virgin olive oil
½ teaspoon minced fresh thyme
To make the vinaigrette, combine the shallot, Dijon mustard, dry mustard, cranberries, sugar, salt, and rice wine vinegar in a blender or food processor. Mix well. With the machine running, gradually add the olive oil in a thin stream. Finally, add the thyme and pulse to combine.
Preheat the oven to 400°F. Pat the salmon dry with paper towels. Season generously on both sides with salt and pepper. In a large skillet, heat the canola oil over medium-high heat until almost smoking. Place the salmon in the pan, skin side up, and cook for 2 to 3 minutes, or until browned on the bottom. Turn the salmon over and cook for 2 minutes. Place the salmon on a baking sheet and roast in the oven for 3 to 5 minutes, or until barely translucent in the center. Serve hot, with vinaigrette spooned over.
Serves 4
This compote is good with roasted meats such as pork tenderloin or chicken. (It would also be fantastic with soft warm cheeses like Brie or pan-fried goat cheese.)
1 tablespoon unsalted butter
1 small yellow onion, finely chopped Kosher salt
½ teaspoon minced fresh ginger
½ cup water
4 Granny Smith apples, peeled, cored, and finely chopped
2 tablespoons firmly packed brown sugar
½ teaspoon ground cinnamon
1 cup fresh or frozen cranberries
4 (6-ounce) boneless pork chops
Kosher salt and freshly ground black pepper
To make the compote, melt the butter in small saucepan over medium heat. Add the onion and sauté until translucent, about 3 minutes. Season with salt. Add the ginger and sauté for 2 more minutes. Add the water, apples, brown sugar, cinnamon, and cranberries. Cook, stirring occasionally, for 15 minutes over medium heat, or until thickened.
Prepare a hot fire in a charcoal grill or preheat a gas grill to medium high. Oil the grill rack. Pat the pork chops dry and season both sides generously with salt and pepper. Grill the chops for about 8 minutes on each side, or until barely pink in the center. Top each pork chop with a little warmed compote.
Serves 4
Properly cooked duck should be medium-rare, so don’t be put off by the short cooking time.
1 cup fresh or frozen cranberries
½ teaspoon grated orange zest
½ teaspoon minced fresh ginger
¼ teaspoon kosher salt
2 tablespoons sugar
2 tablespoons freshly squeezed orange juice
½ teaspoon honey
4 (6-ounce) boneless, skin-on duck breasts, patted dry
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 tablespoons canola oil
To make the relish, combine all the ingredients in a food processor. Process to a coarse purée. Use now, or cover and refrigerate for up to 3 days.
Adjust an oven rack in the top part of the oven. Preheat the oven to 400°F. Place the duck on a work surface skin side up. Using a sharp knife, score four ½-inch-deep cuts across the skin at a 45-degree angle. Sprinkle the salt and pepper over the meat side of the duck breasts.
Heat the oil the in a large, heavy skillet over high heat until almost smoking. Add two duck breasts, skin side down, and cook for 5 minutes, or until brown and crisp on the bottom. Make sure the breasts don’t touch each other. Turn and cook for 2 more minutes, or until browned on the second side. Remove the pan from the heat and transfer the duck breasts, skin side down, to a baking sheet. Repeat for the remaining two breasts. Roast in the oven on the top rack for 5 minutes. Remove from the oven and slice each breast into ¼-inch-thick diagonal strips. Fan out on warmed plates and spoon cranberry-ginger relish over the top. Serve immediately.
Serves 4