Lamb Shank Cook
Credit: Bottega 104

March 13, 2018
Category: DT Advantage Spring 2018

Cook Like a Chef

Some of us love to cook as much as we love to eat. If you’re on the lookout for great recipes there’s no better source than the chefs participating in Downtown Dining Week which runs March 9 -18. We asked three of these fabulous chefs – from Bottega 104, Madison’s Grill, and TZiN Wine and Tapas – to share their special Dining Week recipes. Wine pairings included!

Red Wine Braised Herb Lamb Shank by Chef Parker Arsenault of Bottega 104

Wine Pairing: Luce Della Vite Lucente 2013
Lucente impresses with a dark-tones yet shimmering purple-red. A lush, seductive bouquet offers silky impressions of raspberry and blackberry, both fresh-picked and preserved, followed by roast espresso, white chocolate, and pungent hints of mint and sage. Warm and well-rounded in the mouth, it boasts supple, glossy tannins that are perfectly integrated into the structure, and an alcohol appropriate to a noble wine. A near-endless finale conveys tasty fruit, finishing with a pleasant hint of nutmeg. This wine is elegant in a thoroughly contemporary key.

Chef Parker CookA hearty dish never goes wrong. It’s something special seeing lamb shanks or any properly braised meat become so tender it falls off the bone. Putting a lot of time and love into this recipe and making sure everything is done 110% right is a must, so all the flavors can come together and make this a stellar dish. It’s perfect for a family dinner, the holidays, or a special dinner just for two!

2 lamb shanks
2 oz brunoise (finely cubed) carrot
3 oz brunoise onion
2 oz brunoise celery
2 Tbsp chopped garlic
3 Tbsp fresh thyme
3 Tbsp fresh rosemary
4 bay leaves
½ L puréed tomato
1L red wine
1L chicken stock
salt & pepper

1. Preheat oven to 225 F. Place large
oiled pan on high heat and sear
salted lamb shanks until golden
2. Caramelize the brunoise vegetables
in the fat remaining in the pan.
3. Place lamb shanks on the bottom
in a 3-4” baking dish and distribute
caramelized vegetables evenly.
4. Add chopped thyme, rosemary,
bay leaf, puréed tomato, red wine,
garlic, chicken stock. Ensure Lamb
Shanks are fully covered with liquid.
5. Tin foil the pan tightly so no steam
gets out while cooking.
6. Set timer for 5 ½ hours and place
into oven.
7. Once finished, take remaining liquid
to a saucepan and reduce down
until sauce becomes slightly thick.

Winding Road Pierogies by Chef Trevor Johnston of Madison’s Grill
 Chef Trevor Cook

Wine Pairing: H3 Sauvignon Blanc, Washington State
The acidity and freshness of this wine pairs beautifully with the saltiness of the pancetta and the richness of the pierogi filling. The wine also brings out the subtle flavours of the cheese in the filling.

Winding Road Pierogies CookThis elegant take on a traditional dish combined with locally sourced ingredients and a balance of flavors is what makes this dish special. The cheese used in these pierogies is made in Smoky Lake by Winding Road Artisan Cheese. The cheese adds depth of flavour to this dish, making it so much more than your standard pierogi.  

425 g all-purpose flour
250 ml warm water
pinch salt
10 ml canola oil

400 g peeled and diced russet potatoes
50 g Winding Road “Josef” cheese
150 ml heavy cream
60 g cold diced butter
1/8 tsp mustard powder
Pinch nutmeg
1 tsp salt and white pepper

250 ml crème fraîche or sour cream
¼ C chopped chives
½ C diced pancetta
½ C pickled shallots or red onion

1. Combine flour, water, salt and oil. Knead until you have soft stretchy dough and form into ball.
2. Wrap dough tightly in plastic wrap and allow to rest for at least ½ hour.

1. Put diced potatoes into cold salted water and bring to a simmer, cook until soft.
2. Strain onto sheet pan and bake until dry in 350°F oven until just dry, 5-10 min.
3. Mash potato, and combine with cream, butter, mustard and nutmeg in a pot.
4. Heat until the filling is well mixed and thick, season and let cool.

1. Combine chives and crème fraîche and set aside.
2. Roll dough out on a floured surface 2-3mm thick and cut into rounds.
3. Add filling to center of round, wet edges of dough, fold and pinch dough to seal pierogi.
4. Add finished pierogies to boiling salted water until they float to the surface.
5. Meanwhile sauté diced pancetta with butter, add pierogies to pan and sauté until golden brown.
6. Serve with pickled shallots and chive crème fraîche

Winding Road Pierogies by Chef Trevor Johnston of Madison’s Grill
 Chef Corey Cook

Wine Pairing: Tridente Tempranillo
Tempranillo grapes with which this wine is produced are from very old vines with very little production in the areas of Villanueva de Campeán and El Pego, within the province of Zamora, Spain. These vineyards are generally planted on a top layer of gravel over very sandy soils. The fermentation was carried out in stainless steel tanks and then moved to French oak barrels for a period of 15 months.

Wild Boar Meatballs CookThis locally sourced, versatile dish is a play off of the traditional Spanish albondigas (meatball) with a subtle nod to Tennessee. Consider these a flavourful tapas on their own or add a starch to make this a meal. Be sure to make extras as your guests will demand seconds!



Meatballs Ingredients
1 kg wild boar shoulder
15 g salt (approximately 1.5 % of the weight of the meat)
100 mL Tomato and Black Garlic Sauce
6 g black garlic (can be found at the Italian Centre)

1. Dice boar shoulder into 1” chunks.

2. Add the Tomato and Black Garlic sauce, salt, and the black garlic.

3. Blend together brisket with your hand until well incorporated. Refrigerate overnight.

4. Grind mixture through a 9mm grinder plate.

5. Knead the mixture until proteins are sticky.

6. Form into balls (approximately 1.5 oz each) and bake in oven at 450 degrees F for 10 minutes, or until the internal temperature reaches 145 degrees F.

7. Brush with Jack Daniels Glaze and place on grill for another minute or two.

Tomato and Black Garlic Sauce Ingredients
¼ yellow onion, medium dice
10 g black garlic, roughly chopped
25 mL vegetable stock
100 mL tomato compote
a squeeze of lemon
salt and pepper to taste
3 mL garlic oil

1. Sweat onion in a little canola oil until it just begins to brown

2. Add black garlic and vegetable stock

3. Simmer until reduced by half

4. Add tomato compote and simmer for 3 minutes

5. Transfer to a blender and add garlic oil and lemon juice

6. Puree until smooth

7. Season with salt and pepper to taste

Jack Daniel’s Glaze
50 mL Jack Daniel’s
15 mL maple sugar
12 mL brown sugar
Pinch of cayenne powder

Place all ingredients into a medium sauce pot

2. Bring to a boil, then turn heat down and simmer for 10 minutes

3. Store in a covered container in the fridge

More Publications:

View all Publications ›