BON APPÉTIT
Inspired by our love of French bistro-style dining, this three-course meal (best served with a bottle of Cabernet Sauvignon and a fresh baguette!) is sure to amuse your bouche.
A French bistro-style meal that’s sure to amuse your bouche
BRAISED LAMB SHANKS WITH OLIVES
MAKES 4 SERVINGS
HANDS-ON TIME 30 MINUTES
TOTAL TIME 3 1/2 HOURS
4 lamb shanks salt and pepper
1/2 cup all-purpose flour
1/4 cup salted butter
1 tsp olive oil
2 large carrots, peeled and finely diced
1 large onion, finely chopped half leek, chopped
1 stalk celery, chopped
2 cloves garlic, finely chopped
2 bay leaves
1 cup red wine (such as Beaujolais or Cabernet Sauvignon)
1 cup veal or chicken broth
1 cup veal demi-glace or demi-glace sauce 2 cups assorted olives
1 tbsp red wine vinegar
Season lamb shanks with salt and pepper. Place flour on pie plate and add lamb shanks, turning to coat well (shake to remove excess). In Dutch oven, melt butter over medium-high heat. Add lamb shanks and cook, turning occasionally, until browned on all sides, about 5 minutes. Transfer to plate; set aside.
Preheat oven to 300°F. In same Dutch oven, heat olive oil over medium-high heat. Add carrots, onion, leek and celery; season with salt and pepper. Cook, stirring constantly, about 5 minutes. Add garlic and bay leaves; cook, stirring constantly, about 1 minute. Pour in red wine and cook until liquid is reduced, 2 to 3 minutes. Stir in veal broth and demi-glace. Place reserved lamb shanks and olives in Dutch oven; bring liquid to a boil. Cover Dutch oven and bake until meat is very tender and easily falls off the bone, about 2 hours 30 minutes.
Transfer lamb shanks and olives to plate; keep warm. Remove and discard bay leaves. Skim off any fat from surface of cooking liquid; bring to a boil. Reduce heat and simmer for 10 minutes or until sauce has reduced to two-thirds. Stir in vinegar. Place reserved lamb shanks and olives back in the Dutch oven and reheat, about 2 minutes. Serve with Parsnip Purée and Green Salad.
PER SERVING about 480 cal, 36 g pro, 26 g total fat (11 g sat. fat), 26 g carb (3 g dietary fibre, 5 g sugar), 130 mg chol, 1,000 mg sodium, 7.2 mg iron.
PARSNIP PURÉE
MAKES 4 SERVINGS HANDS-ON TIME 12 MINUTES TOTAL TIME 22 MINUTES
3 tbsp salted butter
450 g parsnips, peeled and cut in thin slices
2 cups sodium-reduced vegetable broth
1/2 cup 35% whipping cream salt and pepper
In large saucepan, melt butter over medium heat and cook until it begins to foam. Reduce heat to low, add parsnips and cook, stirring often, about 10 minutes. Pour in broth and cook until parsnips are very tender, about 10 minutes. Remove pan from heat and stir in cream; season with salt and pepper. Using immersion blender or blender, purée until smooth.
PER SERVING about 280 cal, 3 g pro, 19 g total fat (12 g sat. fat), 24 g carb (6 g dietary fibre, 7 g sugar), 55 mg chol, 250 mg sodium, 0.8 mg iron.
GREEN SALAD
In large serving bowl, combine 2 tbsp olive oil and 1 tbsp lemon juice; season with salt and pepper. Add 4 cups of mixed greens and toss to coat well. Makes 4 servings.
PER SERVING about 75 cal, 1 g pro, 7 g total fat (1 g sat. fat), 2 g carb (1 g dietary fibre, 1 g sugar), 0 mg chol, 250 mg sodium, 0.5 mg iron.
LEEKS WITH GRIBICHE SAUCE
MAKES 4 SERVINGS HANDS-ON TIME 25 MINUTES TOTAL TIME 50 MINUTES
3 sprigs fresh flat-leaf parsley
2 sprigs fresh thyme
1 bay leaf
6 small leeks, white and light green parts only
Gribiche Sauce
3 eggs
2 tbsp rinsed and drained capers, chopped
1 tbsp chopped fresh flat-leaf parsley
1 pickled gherkin, chopped
2 tbsp Dijon mustard
1/4 cup canola oil
1 tbsp white wine vinegar salt and pepper
Using butcher’s twine, tie together parsley, thyme and bay leaf. In saucepan of boiling salted water, cook leeks with herb bundle until leeks are tender,
10 to 12 minutes. Drain leeks and place in large bowl of ice water (discard herb bundle). Cut leeks in half lengthwise and pat dry. Set aside in refrigerator.
Gribiche Sauce In saucepan of boiling water, cook eggs for 10 to 12 minutes. Using skimmer, remove eggs from saucepan and place in bowl of ice water until cool enough to handle. Shell eggs and separate whites from yolks. Coarsely chop egg whites; transfer to small bowl. Stir in capers, parsley and gherkin; set aside. In separate small bowl, whisk egg yolks with mustard, oil and vinegar; season with salt and pepper.
Place reserved leeks on serving dish. Drizzle with Gribiche Sauce and top with reserved egg white mixture.
PER SERVING about 275 cal, 7 g pro, 17 g total fat (3 g sat. fat), 24 g carb (3 g dietary fibre, 6 g sugar), 140 mg chol, 500 mg sodium, 3.9 mg iron.
ORANGE LIQUEUR CRÈMES BRÛLÉES
Omit the vanilla. Add 2 tbsp orange liqueur (such as Cointreau or Grand Marnier) to the cream-egg mixture before dividing among ramekins.