Warming Trend

Forest Grill’s Nick Janutol spices up a braised lamb shank



Published:


Photograph by Joe Vaughn
 

Nick Janutol, who attended Grosse Pointe North High and Wayne State University before heading off to the Culinary Institute of America in Hyde Park, N.Y., warmed up for his job as the executive chef at the re-imagined Forest Grill in Birmingham with stints at restaurants in New York and Chicago. “I love this recipe because there’s nothing better than braised meats in the bitter cold of winter,” he says, adding that his favorite place to find great domestic lamb shanks is at Fairway Packing in Eastern Market. —Molly Abraham

 

Spiced Lamb Shank with Couscous (serves 4)

Ingredients

4 lamb shanks
Oil
2 tablespoons tomato paste
1 tablespoon cumin, cracked
1 tablespoon coriander, cracked
1 teaspoon black pepper, cracked
2 tablespoons paprika
2 cups red wine 
1 cup honey
2 quarts chicken or lamb stock

 

Directions

Sear the lamb shanks in oil on all sides to achieve an even golden brown color on the meat. Remove the meat from the pan, turn the heat on low, and add tomato paste and spices. Cook paste down until it achieves a “rusty” look and the oil separates out. Deglaze the pan with red wine. Reduce the wine by half then add the honey and reduce this liquid until it begins to form unified bubbles. Add the shanks back to the pan and add chicken stock. Place in a 350 F oven and cook until fork tender (3-4 hours). Let the lamb rest for 30 minutes in the braising liquid before serving. It should have a nice lacquer on it.

 

Couscous

1 cup couscous
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon coriander
2 tablespoons red onion
1 serrano chili
1 quart water, boiling
1 tablespoon cilantro, chopped
1 tablespoon mint, chopped
1 tablespoon parsley, chopped
1 tablespoon red wine vinegar

 

Directions

In a bowl, combine couscous, cumin, paprika, coriander, onion, and serrano chili. Add boiling water to cover. Cover bowl and let stand. After 10 minutes, uncover and stir in the herbs and vinegar with a fork. Adjust seasoning with salt. Serve immediately. 

Edit Module
Edit Module Edit ModuleShow Tags

Archive »Related Content

Shared Plates: August 2018 Winner

Recipe: Frozen Rose Popsicles

Cocktail Recipe: Tournesol

A Zen Monk on Her Vegetarian Diet

Myungju Hillary talks spirituality, a plant-based diet, and more

Food Recipe: Ginger Barbeque Glaze

Beverly Hills Grill’s Ryan Zagor’s all-purpose barbeque helper

These Businesses Are Planting Purpose in Metro Detroit — Through Food

Hour Detroit’s food issue explores sustainable restaurants, organizations, and more
Edit Module
Edit ModuleShow Tags

Most Popular

  1. Review: Testa Barra Wows with Contemporary Dishes
    The Macomb Township restaurant serves Italian fare that is on par with the surging Detroit food...
  2. Exploring Metro Detroit’s Tiki Trend
    Mutiny Bar and Lost River serve up island vacations with every drink
  3. Michigan-Made, Mother Nature-Approved Tools for Your Kitchen
    Ditch disposables and opt for reusable products
  4. A Deeper Look into the Racial and Ethnic Tensions Dividing Metro Detroit
    From the city to the suburbs, existing segregation could be hindering the region’s progress
  5. Every Day is Throwback Thursday at This Roseville Steakhouse
    Mr. Paul's Chophouse has remained consistently delicious for more than 50 years
  6. 3 Eateries that Focus on People, Profit, and the Planet
    These triple bottom line businesses are part of Detroit’s FoodLab organization
  7. A Look at the Inexplicable Exclusion of Detroit Tigers’ Lou Whitaker from the Baseball Hall of Fame
    Writer Michael Betzhold investigates the Major League slip-up
  8. Q&A: Nancy Barr, Curator of Photography at the Detroit Institute of Arts
    Plus, information about the DIA’s upcoming exhibit, Lost & Found
  9. This Vegan Catering Company Celebrates the ‘Natural Beauty of Food’
    Plus, tips on how to create your own photo-worthy grazing board
  10. Your Guide to Environmentally Friendly Organizations in Metro Detroit
    These 10 local businesses are paving the way for a healthier and happier planet