Pickled Fennel and Watercress Pistou
Chef James Reaux,
Murphy’s Chophouse, Murphy, North Carolina
Serves 8
Lamb
| 2 T. |
olive oil |
4 |
Napa Valley Lamb shanks |
1 |
large sweet onion, medium diced |
6 |
garlic cloves, peeled |
1 c. |
red wine |
3 c. |
lamb stock (beef or veal stock can be substituted) |
1 T. |
fresh thyme, chopped |
|
salt |
|
fresh cracked black pepper |
Fennel
| 4 c. |
Champagne vinegar |
1 c. |
water |
1/2 c. |
salt |
1/4 c. |
sugar
|
4 |
fennel bulbs, rinsed, outer leaves removed, shaved thin |
1 |
small red onion, shaved thin |
1 T. |
fennel seeds |
Watercress Pistou
| 1 bunch |
watercress, stems removed |
1/4 c. |
garlic, minced |
1/4 c. |
Parmesan cheese, grated |
1/4 c. |
crumbled goat cheese |
1/2 c. |
extra virgin olive oil |
|
salt |
|
freshly ground black pepper |
8 |
soft rolls |
Lamb
Heat oil in the saute pan over high heat. Season lamb shanks with salt and pepper.
Brown shanks completely on all sides until well caramelized. Transfer to a roasting pan, add onion, garlic, wine, stock, and thyme. Cover with piece of parchment paper cut to fit the inside of the pan. Cook for 2-1/2 hours at 350°F. Meat should be tender and starting to fall off the bone. Remove from the broth and allow to cool. Remove meat from bone and pull into small pieces by hand. Continue to reduce braising liquid until it's a glaze consistency. Strain and add glaze to pulled lamb. Adjust seasoning and keep warm.
Fennel
In a saucepot, bring vinegar, water, salt and sugar to a simmer. Pour over fennel, onion and fennel seeds. Allow to cool at room temperature. Strain and reserve.
Pistou
Place watercress, garlic, parmesan and goat cheese in a blender. Slowly add the oil ,while pulsing the blender until well combined. Add salt and pepper to taste.
Assembly
Warm and split soft rolls. Spoon lamb, fennel and pistou onto each one.
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