My hubby and I took his Dad out to Beatrice and Woodsley for his birthday dinner. For those who don’t know it, it’s a beautiful small restaurant on Broadway in Denver, CO that serves up the most amazing food. The menu changes seasonally and we’ve never had a bad plate or service. It’s one of those places we go to for special occasions because it has such a romantic atmosphere and it’s great for those special intimate occasions.
I tried the Charred Bok Choy Salad and was completely in love with the crunchy and charred greens of the salad and the spiced pumpkin vinaigrette just finished off the balance for a perfect way to start the evening. The rest of the group ordered the escargots (I have a thing about eating snails, but more power to those who like them) and loved them. The house onion bread that came with them for dipping was just wonderful. We didn’t get pictures of everyone’s dish because of the camera flash but did sneak a couple to show you the beauty the food, after all feeding the eyes is just as important as feeding the tummy.
For dinner, I had The Last Dish. YUMMY! 3 melt in your mouth delicious scallops, nestled in a bed of kale, crispy potato cakes, candied fennel and a winter squash purée. It was completely to die for and I could have licked my plate to get every last bit of the flavors. My father-in-law ordered the Braised Colorado Lam Shank Paprikash which came out like a huge chunk of meat to gnaw on like the Vikings did. The meat was so tender, it practically fell off the bone. My husband and step-mother-in-law (I know a mouthful) ordered the “Red-Eyed Ranch” Colorado Bison Steak. Of course I had a bite and it was the first time, I had bison steak that actually was so tender and juicy (it’s usually a little tough and chewy). Massaged with coffee, the bison was perfect, and came with beautifully charred brussel sprouts and corn fritters.
For dessert, (yes we had dessert after all that), was Huckleberry-lemon Curd Pain Perdu with buttermilk ice cream and fresh berries for us and the in-laws split the caramel coffee crème brûlée. What a beautiful way to end the meal.
The best part of all this is that not only did we have a great meal but I got to take home the leftover lamb shank. It became a beautiful lamb hash for breakfast the next morning, complete with the eggplant-sweet potato ragout paired with the shank. The hash was slightly sweet and I paired it with a sharp flavored goat cheese and topped with an over easy egg to finish. The results were beautiful and the taste even better. Our taste buds were singing with joy once more as we enjoyed the left-over spoils from a great night out.
For those of you who want to make this recipe, you can substitute the leftover meat for the leftover meat you have. Steaks, pork, even chicken will work for this dish. If you don’t have leftovers, then add in some breakfast sausage, bacon, or just go with plenty of veggies for the vegetarian option. Don’t be afraid to mix this up with the meat or veggies that you have on hand. And measurements are not exact here, this is one of those dishes where you can add the amounts you like.
Lamb Shank Hash
Leftover lamb shank – about one cup of small diced meat
1 cup precooked potatoes, diced small (I use mixed colored fingerlings in this recipe)
Leftover veggie ragout and juices from lamb shank dish (about 3/4 cup)
1/2 roasted red pepper, chopped
1/2 cup onion, finely diced
1 cup spinach, chopped
salt and pepper to taste
about 2 oz. goat cheese
Add about a Tbsp. of olive oil to a skillet, heated over medium-high heat, then add potatoes and onion. Season with salt and pepper. Allow potatoes to cook and brown. Once browning has started add the roasted red pepper and leftover veggie ragout and juices. Allow the dish to cook until veggies are heated through, then add the lamb shank and the spinach. This layering of the ingredients creates depth and flavors in the dish, so don’t skip these steps. Remove the skillet from the heat, turning the ingredients until the spinach is wilted down. Remove the hash to a bowl and keep warm while you cook the eggs. Cook eggs in the skillet to your desired doneness, then divide hash into servings dishes and top with eggs and crumbled goat cheese. Serve while warm.
Makes: about 4 servings.
Recipes for Cooking Your Own Lamb Shanks