Emma had a little lamb

Posted on December 29, 2011


This recipe was a real doozy. I should probably have been packing my house furiously on Christmas day.

But instead I was drinking wine and attempting this recipe.

It was fun.  I learned that roasting pans can be valuable at certain moments in time.  I googled the hell out of alternatives, and well, frankly, I had a good makeshift solution but I left it in the oven a little too long…

Nevertheless, it was a wonderful Christmas dinner paired with our favorite from California these days: Starry Night.

Grape Gremolata

  • 1 pound red grapes, stemmed
  • 1/3 cup loosely packed mint, cut into chiffonade
  • 1/3 cup loosely packed basil, cut into chiffonade
  • 1 lemon, zested
  • 1/2 orange, zested
  • 2 tablespoons olive oil
  • Salt
  • Freshly ground black pepper


  • 2 tablespoons olive oil
  • 4 lamb shanks (about 4 pounds total)
  • 1 large onion, medium diced
  • Salt
  • Freshly ground black pepper
  • 1 large onion, medium diced
  • 3 garlic cloves, roughly chopped
  • 1 cup dry red wine
  • 1/4 cup dry sherry
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons tomato paste
  • 5 cups dark chicken stock or veal or beef stock
  • 2 teaspoons fennel seeds, toasted
  • 2 teaspoons yellow mustard seeds, toasted

Curried Cauliflower

  • 1 head cauliflower (about 1 pound)
  • 3 tablespoons butter
  • 1 teaspoon olive oil
  • 2 shallots, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 teaspoon hot curry powder
  • 1/2 teaspoon yellow curry powder
  • Salt
  • Freshly ground black pepper

I’m giving you the instructions from Project Foodie unadulterated, because I did not follow them or vary from them in a helpful way…

To make the gremolata: Preheat the oven to 350°F.

2. Place the grapes on a silicone baking sheet or wax paper-lined baking sheet. Roast until the grapes are shriveled but  not completely dry, about 20 minutes. Remove from the oven and let cool. Leave the oven on.

3. Toss the grapes with the herbs, zests, and oil, and season with salt and pepper. Cover the surface directly with plastic wrap to prevent browning and set aside.

4. To make the lamb: Heat the oil in a large roasting pan over high heat. Season the lamb with salt and pepper. When the oil is very hot, add the shanks and brown on all sides, using tongs to turn. Remove the shanks to a plate and set aside.

5. Reduce the heat under the pan to medium. Add the onions and sweat by cooking until translucent, 2 to 3 minutes. Add the garlic, sautéing for about 30 seconds. Pour in a little of the wine to deglaze the pan, scraping the browned bits from the bottom with a wooden spoon as the liquid evaporates.  Add the rest of the wine, the sherry, vinegar, and Worcestershire, and simmer to reduce by half. Add the tomato paste, stirring as it melts into the liquid.

6. Return the shanks to the pan, add the stock and toasted fennel and mustard seeds, and cover the pan. Braise the lamb until very tender, 1 1/2 to 2 hours. Remove the shanks from the braising liquid and set aside.

7. While the shanks are cooking, make the cauliflower: Cut the head of cauliflower in half and cut out most of the stem. Cut the florets into 1/4-inch slices.

8. Heat the butter and oil in a large sauté pan over medium-low heat. Add the shallots and garlic and sweat by cooking them until the shallots are translucent, 1 to 2 minutes. Add the cauliflower and toss to coat with the butter and oil. Sauté until the cauliflower releases much of its liquid and begins to brown, 5 to 10 minutes. Reduce the heat to medium-low and continue to sauté until the florets are just tender, an additional 10 minutes, tossing often.

9. Add the curry powders, tossing to coat the florets, and season with salt and pepper. Set aside and cover to keep warm.

10. Strain the braising liquid and simmer to reduce it by a little more than half for a rich sauce. Season with salt.

11. Divide the cauliflower among the plates. Top with lamb shanks, spoon the pan sauce over the top of each, and garnish with a generous sprinkling of gremolata.

Emma mourned the lamb by making small “baas” between bites.