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Executive Chef Michael Ponzio

Medinah Country Club
6N001 Medinah Road

Braised Lamb Shanks

1 pound lamb shanks (4 pieces)
1/2 large onion, large dice
1 large carrot, large dice
2 stalks celery, large dice
4 cloves garlic, sliced
1/2 cup tomato paste
1 cup red wine
1 quart chicken stock
6 leaves fresh sage
1 stick cinnamon
salt and pepper

Season lamb shanks with salt and pepper and allow to sit in refrigerator overnight. Heat a sauté pan with enough olive oil to cover the bottom and bring to a light smoke point. Carefully place the lamb shanks in the pan and allow them to cook to golden brown on all sides. Remove the lamb shanks, add the vegetables and cook until the onions are translucent. Add the tomato paste and sauté for 3-4 minutes, stirring constantly. Add the red wine and allow it to simmer until the alcohol smell has disappeared. Add in all other ingredients and the sachet and bring to a simmer. Cover the pan with aluminum foil and place in a 300 oven for 1 1/2 hours or until the meat is fork tender.

Roasted Winter Vegetables

1 turnip, peeled, large dice
1 parsnip, peeled, large dice
2 carrots, peeled, large dice
12 brussels sprouts, halved

Preheat the oven to 400. Place a large sauté pan on the stove over high heat. Add enough olive oil to coat the bottom of the pan and then add the vegetables. Allow the vegetables to cook on the stove for 3-4 minutes, stirring occasionally. Season the mixture with salt and pepper and place the pan in the oven for 8 minutes. Remove the pan from the oven and serve with the osso buco.