Lamb Shank

Beluga Lentils and Swiss Chard

Adapted from Charlie Palmer’s Practical Guide to the New American Kitchen, Melcher Media Inc. 2006

Serves 4

For the lamb Shank:

Ingredients
6              lamb shanks*
4 c           dry red wine
½             bunch fresh thyme or rosemary
1              bay leaf
All-purpose flour
Vegetable oil
2 T           unsalted butter
1              white onion, diced
2 c           pitted black olives—brine cured, not marinated—such as Taggiasca

*Marinate the lamb shanks overnight.

For the Beluga Lentils with Cumin

1 ½ c       beluga lentils
4 c          chicken stock
6 oz         slab bacon, in a single thick slice
1             bunch fresh thyme, tied into a bundle
3 T          unsalted butter
2             leeks, white parts only, washed and diced (about 1 cup)
2             stalks celery, diced (about 1 cup)
1             large carrot, diced (about 1 cup)
1 T          cumin seed, toasted and ground

Rinse the lentils under cool running water until the water runs clear. Put the lentils, stock, bacon, and thyme in a medium saucepan and season with salt and black pepper. Bring to a simmer and cook, cov­ered, over medium heat for 20 minutes, or until the lentils are tender and have absorbed all the liquid.

For the Swiss Chard

2             bunches Swiss chard, washed
2 T          unsalted butter
2             cloves garlic, minced

Remove the stalks from the chard and trim the bottoms. Cut the stalks into 1-inch lengths and set aside. Cut the leaves into broad ribbons.

Heat the butter and garlic in a large sauté pan over medium-high heat. Add the chard stems and sauté until crisp-tender, about 3 minutes. Add the leaves and sauté until wilted. Season to taste.