Recipes

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RECIPE INGREDIENTS
1/4 teaspoon freshly grated lime zest
1/4 cup lime juice
2 tablespoons finely chopped palm sugar or packed brown sugar (see Tip)
2 tablespoons fish sauce
Hawaiian chiles or any fresh hot chiles minced, to taste
3 cups matchstick-cut or julienned green papaya (see Tip)
1/2 cup very thinly sliced Maui or other sweet onion
1/2 cup pea shoots cut into 3-inch pieces, or bean sprouts
Freshly ground pepper to taste

Tip: Palm sugar is an unrefined sweetener similar in flavor to brown sugar. Green papaya is underripe papaya that is green and firm. Look for it in Asian markets. If you can't find one, a ripe papaya will still taste delicious in this salad.

DIRECTIONS
Whisk lime zest, lime juice, sugar, fish sauce and chiles in a large bowl.

Add papaya, onion and pea shoots (or sprouts) to the vinaigrette; toss to combine. Sprinkle with pepper just before serving.

RECIPE INGREDIENTS
1 1/2 cups instant couscous
1 cup boiling water
3 large tomatoes, peeled, seeded and finely chopped
1/2 cup finely sliced spring onions
1/4 cup finely chopped fresh mint leaves
1 cup finely chopped flat-leaf parsley
For Dressing:
1/3 cup fresh lemon juice
2 tablespoons olive oil
1 teaspoon salt

DIRECTIONS
Place the couscous in a large bowl. Pour on the boiling water and stir thoroughly. Set aside to allow the couscous to absorb the water and swell.

FOR DRESSING: Combine all the dressing ingredients in a small bowl and whisk thoroughly.

In a large serving bowl, combine the tomatoes, green (spring) onions, mint and parsley. Stir the couscous with a fork to separate the grains and break up any lumps. Add the couscous to the serving bowl and mix all the ingredients thoroughly. Pour on the dressing and mix again thoroughly.

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RECIPE INGREDIENTS
THINKING AHEAD:
The beans must soak in water overnight. Everything but the puree may be prepared well in advance, or timed to be cooked while the shanks are braising, which takes several hours.
For the Lamb:
1/4 cup olive oil, or as needed
6 (1-pound) lamb shanks, trimmed
Coarse salt and freshly ground white pepper
1 medium onion, coarsely chopped
1 medium carrot, coarsely chopped
1 large head garlic, cloves separated, unpeeled
2 cups dry red wine
1 1/2 cups brown chicken stock
1 1/2 cups water
4 sprigs thyme
3 (4-inch-long) strips of lemon zest, removed from the lemon with a vegetable peeler
1 teaspoon whole black peppercorns
Creamy White Beans
Yellow Turnip Puree
Assembly:
Coarse and freshly ground white pepper to taste
6 sprigs thyme for garnish
DIRECTIONS
FOR THE LAMB:
Preheat the oven to 300 degrees F. In a large, flameproof casserole or roasting pan with a lid, heat the oil over medium-high heat. Season the lamb shanks with salt and pepper. In batches, without crowding, cook the lamb shanks, turning occasionally, until nicely browned on all sides, about 8 minutes. Transfer to a plate and set aside.

Pour off all but 2 tablespoons of the fat. Reduce the heat to medium and add the onion, carrot, and garlic. Cook, stirring often, until the vegetables brown deeply, about 10 minutes. Add the wine and bring to a boil. Cook until reduced to about 1/4 cup, 10 to 15 minutes. Return the shanks to the casserole. Add the stock, water, thyme, lemon zest, and peppercorns and bring to a boil. Tightly cover the casserole.

Bake until the lamb shanks are very tender, about 1 3/4 hours. Turn the shanks occasionally and check that they are not cooking too fast--the braising liquid should be barely simmering. Lower the oven temperature, if necessary. Continue cooking for approximately 45 minutes longer until, when tested with a fork, the meat easily separates from the bone.

TO ASSEMBLE:
Transfer the lamb shanks to a large platter and cover with aluminum foil to keep warm. Spoon off the fat on the surface of the braising liquid, and place the casserole over high heat. Bring the cooking liquid to a boil and cook until richly flavored and reduced to about 1 1/2 cups, about 10 minutes. Strain the sauce and season with salt and pepper.

Place a lamb shank in the center of each of 6 warmed dinner plates. Holding the meaty end with one hand, bring up the shank bone into a vertical position with the other hand, pressing down so the meat releases from the bone at the meaty end to form a base for the shank to stand in. Place a mound of turnips at the ten o'clock position, and a spoonful of beans at the two o'clock position. Spoon the sauce over and around the lamb shank and garnish with a sprig of thyme. Or, leave the lamb shanks on the platter and garnish with the thyme. Place the turnip puree and beans in individual serving bowls, and pour the sauce into a warmed sauceboat.

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