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| Mari Vanna DC First Floor. Photo credit: Travis Vaughn |
If you haven't already been, Mari Vanna should be needs to be your next stop in D.C (Dupont Circle). Mari Vanna showed me what true Russian hospitality means, and I can't wait to go back. Here's a recipe brought to you by the man himself, Brand Chef, Alexander Lokhin. Check out how you can make it at home! (scroll down)
Chef Alexander Lokhin was surrounded by great cooks growing up. He was always in the kitchen when his grandmothers made Russian classics like Borsct and Blinis or when his grandfather was cooking in his Pechka, a Russian country-home brick oven. As the Mari Vanna Brand Chef, Alexander Lokhin redesigns his menu four times a year. He explained that "vegetables and fruits have their prime seasons which yield a richer taste." This year, Lokhin introduced a new Fall menu, including a Lamb Shank dish.
INGREDIENTS:
1 Lamb Shank
1 Onion
1 Head of Garlic
1 Carrot
1 Celery Stalk
5 to 6 Thyme Branches
1 Branch of Rosemary
3 Bay Leaves
Pinch of salt
1 Fresh Tomato
Red Dry Wine (200 ml)
1 can of Tomato sauce
1 L of water
DIRECTIONS:
- Preheat the oven to 400 degrees F.
- Place lamb shank in a pan and add salt and pepper.
- Wash onion, garlic, carrot, celery, thyme, rosemary, bay leaves and tomato
- Cut all of the vegetables into large pieces - not diced. Add vegetables to the pan with lamb shank. Add tomato sauce.
- Remove shank from pan and place it in a sheet tray
- Allow lamb to stew in oven for 2-2:15 hours at 400 degrees F. When lamb is completely cooked, remove 60% of the sauce.
- Best served with baked baby potatoes, though not necessary.
- Enjoy!
Nom nom nom...
