T LOUIS

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

white bean cassoulet, natural jus, smoked bacon

In a large pot or Dutch oven, heat olive oil over medium-high heat. Season lamb shanks with salt and pepper, then sear them on all sides until browned. Remove and set aside.

Sear the Lamb

In the same pot, add chopped onion, carrots, and garlic. Sauté until softened, about 5 minutes.

Sauté Vegetables

Pour in red wine and scrape the bottom of the pot to release any browned bits. Let it reduce for 2-3 minutes.

Deglaze the Pot

Return lamb shanks to the pot and add stock, thyme, bay leaves, salt, and pepper. Bring to a simmer.

Add Stock and Herbs

Cover and transfer the pot to a preheated oven at 350°F (175°C) and braise for 2-3 hours, until the meat is tender and falling off the bone.

Braised until Tender

Soak the dried white beans in water overnight. Drain and rinse before using.

Prepare the Beans

In a separate pot, cook diced smoked bacon until crispy. Remove and set aside. In the same pot, add onion, garlic, carrots, and celery, cooking until softened.

Cook Bacon and Vegetables

Add the soaked beans, thyme, and season with salt and pepper. Cover with water and simmer until beans are tender, about 1-1.5 hours.

Combine Ingredients

Once beans are cooked, stir in the reserved bacon and adjust seasoning as needed.

Mix in Bacon

Strain the lamb braising liquid into a saucepan. Bring to a boil and reduce to a simmer until thickened, about 10-15 minutes.

Strain and Reduce

Whisk in butter and season with salt and pepper to taste.

Finish the Jus

Lamb shanks

Olive oil

Onion, chopped

Carrots, chopped

Garlic cloves, minced

Red wine

Beef or chicken stock

Fresh thyme

Bay leaves

Salt

Black pepper

Dried white beans (such as cannellini)

Smoked bacon, diced

Carrots, diced

Celery, chopped

Lamb braising liquid

Butter

Braised lamb shank

with fennel orange salad and sublime extra virgin olive oil vinaigrette

Octopus carpaccio

polenta, snap peas, maitake mushrooms, pan jus

Pan Roasted Chicken

Baby Cucumber, Shaved Leffers Carrots, Orange Agave Vinaigrette

Galimax Living Greens

Roasted butternut squash velouté is a silky smooth soup made primarily from roasted butternut squash blended with broth and cream. This version features the warmth of nutmeg and fresh sage, which enhances the earthy sweetness of the squash and provides a comforting, creamy texture. Here's how to create this delightful velouté at home.

Roasted Butternut squash veloute

Insalata Indivia is a salad combining Belgian endive, radicchio, and prosciutto, often dressed with a creamy Gorgonzola sauce. The venue serves its version with a rich Gorgonzola cream and toasted walnuts, adding a creamy and crunchy texture that complements the bitterness of the greens. Here's how to make it at home.

Insalata Indivia

Kim Crawford Sauvignon Blanc

Make Braised Lamb Shank Recipe in just 4h . white bean cassoulet, natural jus, smoked bacon

Braised Lamb Shank Recipe

Ingredients

Braised Lamb Shank

White Bean Cassoulet

Natural Jus

Method