From Chef Steve Chiappeti
Morocco … the gateway between Europe and Africa, and a culinary star in her own right. Although Morocco’s culture has been influenced by trade from Europe, the country has still retained her own flavor by using bold, rich spices. Couscous, or granular semolina, and lamb are staples to Moroccan cuisine, and this week's "stolen" recipe from Chef Steve Chiappeti at Viand, Chicago incorporates these two essentials into an exotic braised dish.
About the chef: A native of Chicago's south side, Chef Steve Chiappetti definitely has cooking in his blood. His family name is behind Chicago's oldest slaughter and packinghouse, Chiappetti Lamb and Veal, which is the last remaining slaughterhouse in the Chicago Stockyards.
Born of European parents - his father Italian, his mother French - Chiappetti grew up in a household obsessed with food. Early on, he absorbed a wealth of Old World culinary values, the best of which Chiappetti believes is the greatness of simple food that satisfies the soul.
Firmly grounded from childhood in the fundamentals of southern European fare, especially that of Provence, Chiappetti has forged his own unique style of cooking with a mixture of formal training and hands-on experience. He has blazed his own trail, as both a chef and an entrepreneur, opening a string of successful restaurants in the Chicago area.
For this talented and tireless chef, the essence of good cooking always has simplicity at its center. "To me, any food worth eating is in some way comfort food!" he says. "At Viand, I'm re-inventing and reinterpreting a lot of classics and favorites. I love to make dishes that are new and familiar at the same time".
155 East Ontario
Chicago, Illinois 60611
Braised Moroccan Lamb Shank with Mediterranean Couscous is served at Viand for $25.00.
This recipe makes two restaurant servings.
Braised Moroccan Lamb Shank Ingredients:
2-1 1/2 lb lamb shanks
2 Tbsp oil
1 Tbsp curry powder
2 tsp cumin
2 tsp cinnamon
1 tsp caraway, ground
2 bay leaves
1/4 cup onions, diced
1/4 cup carrots, diced
1/4 cup celery, diced
4 Tbsp ketchup
4 Tbsp brown sugar
4 Tbsp mustard
2 cups water
4 Tbsp molasses
Salt and pepper, to taste
Mediterranean Couscous Ingredients:
2 cups water
Salt and Pepper, to taste
2 cups couscous
4 Tbsp dried apricots, chopped
2 Tbsp almond slivers, toasted
2 Tbsp coconut flakes, toasted
4 Tbsp golden raisins
2 Tbsp cilantro, chopped
3 oz extra virgin olive oil
Braised Moroccan Lamb Shank Steal This Recipe® Step by Step Instructions:
Pre-heat oven to 350 degrees.
Rub dry spices on shanks, and sear the lamb in a hot skillet with a shallow amount of oil; remove and set aside.
Add the cut onion, celery, and carrot to the skillet. Add ketchup, sugar, and mustard.
Deglaze the pan with water and add the molasses. Put back in the shanks and cover.
Place in the oven for 2 1/2 hours or until the shanks are fork tender.
Remove the pan from the oven and place on the stove top burner.
Remove the shanks and reduce the remaining liquid by half and season to your taste.
Mediterranean Couscous Steal This Recipe® Step by Step Instructions:
Put water in a pan and season with salt and pepper; when the water is boiling, add in the couscous.
When the water is completely absorbed and couscous is tender, add in the rest of the ingredients and stir until fully incorporated.
Again adjust seasoning with salt and pepper to your taste.
Put the couscous in a bowl or platter with the shank on top; drizzle with the sauce.