{braised lamb with tomato, wine, garlic, and herbs}

The phone woke me up early this morning, work calling – awkwardness to shock me into awakedness. I took advantage of this early morning conciousness and went to the farmers market for the first time this spring. Shelled sweet peas, so dreamy, jerusalem artichokes, fresh butter, eggs, spring onions, and lush bunches of herbs all conveniently abandoned ship into my shoulder bag whilst I sipped latte, no foam, oblivious.

I’ve always been curious about those mysterious little bulbs masquerading as artichokes, also known on the streets as sunchokes. I brought them home, peeled and sliced them paper thin with my mandolin and made a gratin straight away with parmesan, creme fraiche, lemon juice, garlic, thyme, and panko on top.


{deceptive little artichokes gratin}

I have to admit they do taste like artichokes but have the consistency of a radish. We didn’t get along at all, as I found myself (and Max the kitty) licking the delicious cream off and spitting out the unfortunate vegetable. I’m not sure they have the ability to become tender, or maybe I just don’t know how to talk to them? Wink.


{neither lamb nor artichoke, but so very world weary. downturned whiskers…}

Tonight’s dinner is lamb shanks braised in white wine, herbs, tomato, and garlic. This was so delicious I’ve almost forgotten the regrettable gratin of yore. All parties reported for duty at 19:00 hours: the tang of tomato, bite of the wine, fragrance of herbs, tender lamb falling off the bone. Check, check, check, and check.

2 lamb shanks, cut in half
1 c white wine
4 cloves garlic, smashed
1 ts anchovy paste
1/4 c tomato paste
fresh herbs
olive oil

Salt, pepper, brown the lamb in a little olive oil and remove from pan. Add anchovy, tomato paste, and garlic and let that ‘toast’ in the hot pan for 2 minutes. Deglaze with wine and reduce, add lamb, a tiny bit more salt and pepper, handfull of mixed fresh herbs, cover, and braise @ 350F for 1-2 hours until the meat is fork tender. Serve this with polenta and sweet peas like I did or however you like, it’s the lamb here that matters, yum!


{tags braised lamb farmers market jerusalem artichokes}