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Braised Lamb Shank Chestnut Pumpkin Moussiline – Sautéed Black Kale and Heirloom Potatoes

Bundles of KaleLamb shank

  • 2 each 14 to 16 ounce lamb shanks
  • 2 medium Spanish onions diced
  • 2 carrots peeled and diced
  • 2 stalks celery diced
  • 1 bay leaf
  • 4 garlic cloves
  • 6 thyme sprigs
  • ¼ c tomato paste
  • Kosher salt to taste
  • 2 cups all purpose flour
  • ½ cup olive oil
  • 3 quarts chicken stock

Season the shanks with the kosher salt and pepper, dust the shanks with the flour, heat a small braising pan over medium heat, add the oil to the pan brown the lamb on all sides evenly. Remove the shanks from the pan and add the carrots, onions and celery,sauté the vegetables until they are golden brown, add the tomato paste to the pan and cook for two to three minutes. Deglaze the pan with the stock and bring to a slow simmer, add the remaining ingredients to the pan and cook on low heat below a simmer for 2 hours or until the lamb is tender. Remove the lamb from the liquid and reserve for later use.

Chestnut and pumpkin puree

  • 2 cups shelled chestnuts
  • 1 medium Spanish onion diced
  • ½ cup cubed pumpkin
  • 2 garlic cloves
  • 1 pinch nutmeg
  • 1 cup chicken stock
  • ½ cup heavy cream
  • 2 T unsalted butter
  • Kosher salt to taste

Add all of the ingredients to a sauce pot and bring to a simmer, cook for 25 minutes or until everything in the pot is tender. Remove from the pot and place in a blender, puree until smooth adjust the seasoning with the kosher salt, Wisk in the butter at the last minute.

Wilted black kale and heirloom potatoes

  • 1 cup black kale rough chopped
  • 2 garlic cloves minced
  • 1 shallot sliced
  • ½ cup reserved lamb braising liquid
  • 1 T unsalted butter
  • 2 cups heirloom potatoes
  • 2 sprigs thyme picked and chopped
  • 3 T extra virgin olive oil
  • Kosher salt to taste

Pre heat an oven to 350 toss the potatoes with the olive oil and kosher salt, place on a baking sheet and roast for 25 minutes or until the potatoes are tender allow the potatoes to cool and cut in ½.

Heat a large sauté pan over medium high heat and add the 2 T unsalted butter to the pan then add the garlic and shallots, sauté until tender, add the kale to the pan and cook until it begins to wilt. Add the potatoes to the pan, heat the potatoes through out, deglaze the pan with the braising liquid bring to a simmer. Turn the heat off and Wisk in the butter adjust the seasoning to taste with the kosher salt. Garnish the kale and potatoes with the fresh chopped thyme.

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