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Lamb Shank Ragù with Anson Mills Grits

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Introduction

Discover the rich, comforting flavors of a traditional Southern dish with our Lamb Shank Ragù recipe. This hearty and soul-warming meal combines tender lamb shanks cooked to perfection with Anson Mills Grits, infusing every bite with rustic charm.

Tips for this Recipe

Achieving the perfect balance of flavors in Lamb Shank Ragù requires patience and attention to detail. Slow-cooking lamb shanks allows them to become incredibly tender while developing a depth of taste that can’t be rushed. For optimal results, adhere closely to ingredient proportions and cooking times.

Why you will love this recipe

The combination of succulent lamb shanks and creamy Anson Mills Grits makes for an unforgettable dining experience. This recipe invites a symphony of textures and flavors, creating a meal that celebrates the rich culinary history while appealing to contemporary palates.

Ingredients

  • 2 pounds lamb shanks
  • Rounded 1/2 teaspoon kosher salt
  • 1/4 cup olive oil, divided
  • 1 cup chopped red onion
  • 2 large garlic cloves, chopped
  • 1/2 cup chopped plum tomatoes
  • 2 tablespoons finely chopped sun-dried tomatoes
  • 1/2 cup chopped celery
  • 1/2 cup chopped fresh oyster mushrooms or white mushrooms
  • 1/4 cup chopped fennel bulb
  • 1 teaspoon thyme leaves
  • 1/2 teaspoon hot red pepper flakes
  • 3 cups chicken stock or reduced-sodium chicken broth
  • 1 cup bourbon
  • 1/2 tablespoon cider vinegar
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon mild honey
  • 1/2 cup chopped radicchio
  • 1 scallion, chopped
  • 1 1/2 cups chicken stock or reduced-sodium chicken broth
  • 1 1/2 cups water
  • 3/4 cup whole milk plus additional if necessary
  • 1/2 cup quick-cooking grits (preferably Anson Mills)

Advised equipment

  • Kitchen Knife Set (for precise ingredient preparation)
  • Pot & Pan Collection (includes a large stockpot, sauté pan, saucepan)
  • Meat Thermometer (to ensure proper cooking of lamb shank)
  • Rice Cooker or Large Pot (for Anson Mills’ Grits preparation)
  • Digital Kitchen Scale (for accurate ingredient measurements)
  • Vegetable Peeler (useful for vegetable prep in the dish)
  • Blender or Food Processor (optional, for sauces/purees)
  • Grits Preparation Set (specifically Anson Mills’ grits preparation tools)
  • Dutch Oven or Large Casseroyer (for slow cooking lamb shank and soups/stews)
  • Spatula & Wooden Spoon Set (tools for stirring, mixing, flipping)

History of the recipe

The origins of Lamb Shank Ragù with Anson Mills Grits trace back to Southern cooking, where it was a cherished staple among families and communities. Its evolution over time has led to an amalgamation of traditional techniques and modern culinary trends, creating a dish that honors its roots while appealing to the present.

Fun facts about this recipe

Did you know that Grits, particularly Anson Mills’ version, have been a cornerstone of Southern cuisine for centuries? This dish not only represents culinary excellence but also the agricultural heritage and innovation in regional cooking methods.

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Lamb Shank Ragù with Anson Mills Grits

Lamb Shank Ragù with Anson Mills Grits

amanda

Equipment

  • - Kitchen Knife Set (for precise ingredient preparation)

  • - Pot & Pan Collection (includes a large stockpot, sauté pan, saucepan)

  • - Meat Thermometer (to ensure proper cooking of lamb shank)

  • - Rice Cooker or Large Pot (for Anson Mills' Grits preparation)

  • - Digital Kitchen Scale (for accurate ingredient measurements)

  • - Vegetable Peeler (useful for vegetable prep in the dish)

  • - Blender or Food Processor (optional, for sauces/purees)

  • - Grits Preparation Set (specifically Anson Mills' grits preparation tools)

  • - Dutch Oven or Large Casseroyer (for slow cooking lamb shank and soups/stews)

  • - Spatula & Wooden Spoon Set (tools for stirring, mixing, flipping)

Ingredients

  • 2 pounds lamb shanks

  • Rounded 1/2 teaspoon kosher salt

  • 1/4 cup olive oil, divided

  • 1 cup chopped red onion

  • 2 large garlic cloves, chopped

  • 1/2 cup chopped plum tomatoes

  • 2 tablespoons finely chopped sun-dried tomatoes

  • 1/2 cup chopped celery

  • 1/2 cup chopped fresh oyster mushrooms or white mushrooms

  • 1/4 cup chopped fennel bulb

  • 1 teaspoon thyme leaves

  • 1/2 teaspoon hot red pepper flakes

  • 3 cups chicken stock or reduced-sodium chicken broth

  • 1 cup bourbon

  • 1/2 tablespoon cider vinegar

  • 1 teaspoon Worcestershire sauce

  • 1 teaspoon soy sauce

  • 1 teaspoon mild honey

  • 1/2 cup chopped radicchio

  • 1 scallion, chopped

  • 1 1/2 cups chicken stock or reduced-sodium chicken broth

  • 1 1/2 cups water

  • 3/4 cup whole milk plus additional if necessary

  • 1/2 cup quick-cooking grits (preferably Anson Mills)

Instructions

1

Instruction 1

Pat lamb shanks dry and season with kosher salt (rounded 1/2 teaspoon) and 1/4 teaspoon pepper. Heat 2 tablespoons oil in a 5-quart heavy pot over medium-high heat until it shimmers. Brown shanks on all sides, 6 to 7 minutes, then transfer to paper towels to drain. Add remaining 2 tablespoons oil to pot, then cook onion, garlic, plum tomatoes, sun-dried tomatoes, celery, mushrooms, and fennel with thyme, red pepper flakes, and 1/2 teaspoon pepper, stirring occasionally, until softened, 4 to 5 minutes.
2

Instruction 2

Return lamb shanks to pot with stock, bourbon, vinegar, Worcestershire sauce, soy sauce, and honey and bring to a boil. Reduce heat to low and simmer, covered, stirring occasionally, until meat is very tender, 3 to 3 1/2 hours.
3

Instruction 3

Remove meat from bones, discarding bones, and skim fat from cooking liquid, then return meat to pot. Simmer ragù, uncovered, stirring frequently, 15 minutes.
4

Instruction 4

Just before serving, stir in radicchio and scallion.
5

Instruction 5

Bring stock, water, and milk to a boil in a 2-quart heavy saucepan. Add grits in a stream, whisking, then cook over low heat, uncovered, stirring frequently, until grits are tender and thickened to the consistency of loose oatmeal, about 20 minutes.
6

Instruction 6

Toward end of cooking, finely grate one fourth of cheese (1 cup) and add to grits along with sour cream, sea salt, and pepper to taste. Stir until cheese has melted. If grits are too thick, stir in some additional milk.
7

Instruction 7

Serve ragù over grits and top with shavings of cheese.
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