Chorizo And Thyme Fougasse Recipes

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RIOJA BRAISED LAMB SHANKS WITH CHORIZO AND GARLIC



Rioja Braised Lamb Shanks with Chorizo and Garlic image

Provided by Lorraine Pascale

Categories     main-dish

Time 3h30m

Yield 4 to 6 servings

Number Of Ingredients 16

2 tablespoons vegetable oil
4 lamb shanks
Kosher salt
Freshly ground black pepper
1 1/2 cups Rioja or 1 1/2 cups good quality beef stock
1 cup good quality balsamic vinegar
1 bulb garlic, cut in half horizontally
2 bay leaves
1 teaspoon paprika, or to taste
1/2 teaspoon whole black peppercorns
4 sprigs fresh rosemary
1 1/4 cups good quality beef stock
One 4-ounce piece chorizo
1 large red onion, cut into wedges
2 carrots, chopped
1 tablespoon honey

Steps:

  • Preheat the oven to 300 degrees F.
  • Heat the oil in a large skillet over high heat. Season the lamb with salt and pepper. Brown the lamb shanks all over, then remove them from the pan.
  • Remove the pan from the heat and pour in the wine (or stock) and vinegar. Return to the heat and boil for 5 minutes. Add the browned lamb, garlic, bay leaves, paprika, peppercorns, half the rosemary and the stock. Cover and bring to a boil. Then put the pan into the oven and cook for 2 hours.
  • After two hours, add the chorizo, onion, carrots and honey, cover and cook for another hour or until the meat is just falling off the bone. Remove the meat and vegetables with a slotted spoon and keep warm. I leave the garlic in the pan to intensify the flavor.
  • If you would like the sauce to be thicker, put the pan back on the heat and bring it to a boil. I like to boil it for 8 to 10 minutes, then leave it to cool slightly. Taste and adjust the seasoning.
  • Serve the meat and vegetables with the sauce and mashed potatoes.

FOUGASSE



Fougasse image

Provided by Food Network

Time 2h15m

Yield 1 fougasse

Number Of Ingredients 9

2 2/3 cups/345 g sifted flour
1 teaspoon yeast
2 eggs
1 teaspoon salt
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary
1/2 cup sliced green olives
1 egg, optional
Splash water, optional

Steps:

  • Put the flour in a large bowl. In a separate bowl, sprinkle the yeast over 1/4-cup/60 ml warm water. Stir 1/4-cup/60 g flour from the large bowl into the yeast to make a paste. Let sit until it starts to foam, about 10 minutes.
  • Make a well in the flour. Crack in the eggs, and add the salt, oil, and chopped rosemary. Pour in 1/4-cup/60 ml water and mix. Finally, add the yeast starter to combine, and gradually draw in the flour to make dough. Add the olives and knead into smooth dough. Place in a bowl, cover, and let rise in a warm place 1 hour.
  • Punch down the dough and roll into a thin rectangle, using a rolling pin. Place on a baking sheet. Cook's Note: You can scatter cornmeal underneath if you like.
  • Cut three slits down each side, to give the bread a leaf look. Separate the slits with your fingers to make long holes. Let the bread rise 30 minutes. Meanwhile, heat the oven to 400 degrees F.
  • Whisk together the egg and water, if using. Brush the top of the bread with the egg wash, then bake until risen and golden, about 25 minutes. Remove from the oven, and let cool 10 minutes at least before serving.

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