Allison’s Braised Lamb Shanks

2  Lamb Shanks closely trimmed of fat
2  Tbsp olive oil
2  medium onions – cut into eights
2  medium carrots – peeled and cut into
    1" chunks
1  celery stalk – cut into ¼" pieces
2  cloves garlic - sliced
2  Tbsp Tomato Paste
2  Cups Red Wine (Zinfandel is a good
    choice)
1–2 cups Beef Stock
Salt and Pepper to taste

1. Heat oven to 325 degrees 

2. Season Lamb Shanks with salt and pepper.  Add 2 Tablespoon of Olive Oil to a Cast Iron Pan or Dutch Oven.  Heat pan to high.  Dust Lamb Shanks with a little flour and brown on all sides including end.  Remove to plate.

3. Reduce heat to medium and add onions, carrots and celery to pot.  Cook, stirring occasionally, until ingredients being to brown.  Add tomato paste, garlic, salt and peppercorns, a bay leaf, few sprigs of parsley and a small sprig of rosemary to taste.  Cook an additional 1 ½ minutes, stirring frequently.  Add wine, deglaze pan and reduce by half.  Return shanks to the pot and add enough beef stock to come halfway up  the sides of the shanks.

4. Cover and place in the centre of the oven and cook for 2 ½ - 3 hours or until meat is tender...turning them over about halfway through the cooking time.   

Served with tender Parisian Potatoes, your choice of seasonal Vegetables and perhaps a lovely salad.  We served this meal with the above and our salad included beet greens and Herbed Vinaigrette.

Allison’s Braided Easter Egg Bread

2 1/2  cups all-purpose flour, divided
1/4 cup white sugar
1 tsp salt
1 package active dry yeast
2/3 cup milk
2 T Butter
2 Eggs
5 Whole Eggs, dyed
2 T Butter, Melted

In a large bowl, combine 1cup flour, sugar, salt and yeast; stir well.  Combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but not melted

Gradually add the milk and butter to the flour mixture, stirring constantly.  Add two eggs and 1/2 cup flour; beat well.  Add the remaining flour, 1/2 cup at a time, stirring well after each addition.  When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.  Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough and turn it out onto a lightly floured surface.  Divide the dough into two equal size rounds; cover and let rest for 10 minutes.  Roll each round into a long roll about 36 inches long and 1 1/2 inches thick.  Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five coloured eggs.  Seal the end of the ring together and use your fingers to slide the eggs between the braids of dough.

Preheat oven to 350°.  Place loaf on a buttered baking sheet and cover loosely with a damp towel.  Place loaf in a warm place and let rise until doubled in bulk.  About 45 minutes.  Brush risen loaf with melted butter.

Bake in preheated oven for 50 to 55 minutes or until golden.

Back to Top

Allison’s Bourbon Bread Pudding 

This Bread Pudding recipe is the best I have tasted and we have chosen to pair it with a delicious Bourbon Sauce from the famed Bon Ton Cafe in New Orleans. 

Historically, Bread Pudding was originally known in England back in the 13^th Century as the ‘poor man’s dessert’.   Today the bar has been raised..... it is made with Brioche, French Bread, Croissants, and Pannetone, even raisin bread or scones.  We are not content to soak the bread as they did back then in milk or water....instead, we use a rich mixture (really a custard) made of milk or cream and eggs, sugar, vanilla and spices.  The end result is a rich, creamy, decadent dessert that is now featured in many exclusive restaurants. 

Bourbon Sauce:

½ cup (1 stick) butter, melted
1 cup sugar
1 egg
1/2 - 3/4 cup Kentucky Bourbon Whisky

In a saucepan, melt butter; add sugar and egg, whisking to blend well.  Cook over low heat, stirring constantly, until mixture thickens.  Whisk in Bourbon to taste.  Remove from heat and let cool.  Whisk before serving.  The sauce should be soft, creamy and smooth.

Bread Pudding:

1 loaf French Bread, cut into 1 inch squares (about 6-7 cups)
½ litre of heavy cream or 1 qt. of milk
6 eggs lightly beaten
2 cups sugar
1 cup raisins (soaked overnight in a little bourbon)
2 T vanilla
1/4 tsp allspice
1 to 1/2 tsp cinnamon
3 T unsalted butter, melted

Preheat oven to 350°

Soak the bread in the heavy cream or milk if you wish a lighter version of this dessert.  Crush with hands until well mixed and all the milk or cream is absorbed.  In a separate bowl, beat eggs, sugar, vanilla and spices together.  Gently stir into the bread mixture then gently stir the raisins into the mixture as well.

Pour melted butter into the bottom of a 9 x 13 inch baking pan.  Coat the bottom and the sides of the pan really well with the butter.  Then pour in the bread mix and bake at 350° for approx 35 – 45 minutes.  The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan.  You can also make this dessert in individual ramekins.  Serve it with the bourbon whisky sauce on the side. Makes 8 – 10 servings...usually best if served the same day.  May also be garnished with vanilla ice cream and fresh berries.

Back to Top