Lunchbreak: Bar Pastoral chef Brooks Hart makes braised lamb

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Bar Pastoral
2947 N. Broadway
(773) 472-4781

Braised Lamb

2 lamb shanks
2 cups red wine (something you are comfortable drinking – you could also serve this as your wine pairing with the dish)
2 cups water (enough to cover the lamb at least 3/4 of the way)
8 sprigs of fresh thyme
4 dried bay leaves
4 dried arbol chili
2 Tbs olive oil
salt and pepper to taste

Preheat oven to 450 Degrees. Coat lamb shanks in olive oil, salt and pepper. In a medium roasting pan, place lamb shanks in oven for 15-20 minutes until they begin to brown. Combine remaining ingredients in the pan making sure the lamb is covered at least 3/4 of the way. Reduce oven to 350. Cover lamb with aluminum foil and leave in oven for 3 hours. Remove the lamb from braising liquid.

Warm Cherry Tomato and Thyme Salad

1 pint cherry tomatoes, sliced in half
3 sprigs of fresh thyme
1 Tbs olive oil
1 cup arugula
1 clove garlic, minced
juice and zest of 1 lemon
1 Tbs unsalted butter
3 oz fresh sheeps milk cheese (if unavailable, use fresh Ricotta)
salt and pepper to taste

Preheat saute pan over medium heat. Add olive oil and fresh thyme and let the thyme permeate the oil. Add cherry tomatoes and garlic and saute until warmed through. Turn off heat and add arugula, lemon juice and zest, butter and stir together until arugula is wilted and butter is melted. Remove thyme and season with salt and pepper. Arrange fresh cheese over salad. Plate lamb shanks together with salad, and enjoy with your favorite red wine.

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