Over the weekend I braised Anderson Ranches lamb shanks in the velvety Turkish coffee stout that @gilgameshbrewing and @nicky.usa made with @shalomyallpdx. The only problem was that no matter how delicious and succulent that meat was, braised shanks suffer from Brown Food Problems (scroll over if you don’t believe me). 🍖🍖🍖 But that’s neither here nor there; this is a silky dish of lemon-ricotta semolina gnocchi in a rich ragu of beer-braised lamb shanks simmered with tomato paste, eggplant, pearl onions, garlic, and carrots, seasoned with plenty of coriander, cumin, and cinnamon, then hit with a handful of minced parsley and cilantro. It’s one of those dishes that takes little active effort to make, tastes better after a few days in the fridge, and looks beautiful even though it’s brown. 🍆 🐑 I ate it for lunch today with a thick chutney of homemade whole milk yogurt, lemon zest, minced mint and parsley, garlic, and chopped pistachios. (If you skip the dumplings and yogurt sauce, this is a PERFECT dish for #Passover.) 🍋 🌱 #meatconcierge #andersonranches #brownisbeautiful #f52ugly #brownfood #mediterraneanfood #lambshank #pesach #dumplings #gnocchi #ragu #lamb #foodstagram #instafood #bonappetit #foodandwine #beer #instayum #f52grams #huffposttaste #meat #braise #homecooking #stew #uglydelicious
A post shared by Heather Arndt Anderson (@heatherarndtanderson) on