The Chefs' Table Series TV Show
Chef Xeno Sountoulidis of Kouzina Estiatorio Makes Braised Lamb Shank
Chef Xeno Sountoulidis of Kouzina Estiatorio located in Dedham explained to a LIVE audience at the Mother Brook Arts and Community Center how he makes Braised Lamb Shank, a family recipe. With some great tips and laughs, Xeno and Joe teaches the audience and you the best ingredients to make the lamb and the roasted lemon potatoes.
Recipe is below.
John-Paul Kaminga, wine sommelier and manager of Blanchard’s Wines and Spirits chose a Spanish wine 2012 Torremoron Tempranillo – Ribera del Duero to pair with the braised lamb shank. He shares with Carol how this dark fruit flavored wine complements the dish.
Steve LaCount, chef/owner of Chiara Bistro discusses an invaluable piece of equipment perfect for making mashed potatoes: The Food Mill. He demonstrates how it can be used to make purees, and in his restaurant he makes potato gnocchi. For today’s tip, Chef Steve shows us how to make smooth mashed potatoes with the food mill – no lumps! He uses Idaho potatoes because it contains less water content.
Margery Gann, registered dietician, and Care Management Director at Ethos in Jamaica Plain, discusses sodium, which is half of salt. The average person consumes about 2500 milligrams of sodium daily; however according to the Institute of Medicine’s recommendation of 1500 milligrams a day. She explains that males around 30 years old consume 4000 milligrams of sodium daily! How can we cut down on sodium? Margery Gann gives us some suggestions on this week’s nutritional tip.
Steve LaCount, chef/owner of Chiara Bistro shares his tip on the best way to remove the seeds from a pomegranate, and what’s the best use of them.
Margery Gann shares another nutritional tip regarding leafy dark greens. There are many benefits to eating these types of vegetables: low in calories, phytochemicals, help to continue well-being and loaded with nutrients. She explains how best to prepare and cook these nourishing vegetables.
Carol O’Connor visits Xeno at Kouzina Estiatorio in Dedham Square. They discuss the menu and the restaurant – how customers love the open kitchen concept, where they are able to converse with Xeno, his mom, and brother Tony. It’s a family affair at Kouzina which means kitchen in Greek. Fun fact: Carol, Xeno, his brother Tony and videographer Frank Floyd all graduated from Boston Latin School.
Braised Lamb Shank
4) Lamb Shanks (foreshank)
2) cups finely chopped onion
2) cups finely chopped tomato
5) cloves garlic (minced)
4) Bay leaves
1/4 cup chopped fresh basil
Black pepper tt
2) Tbs. olive oil
3) cups red wine
Preheat oven to 375. Heat olive oil in a large sauce pan over high heat. Place the lamb shanks in the pan and brown on all sides. When done, drain excess fat from pan. Place onions, bay leaves & garlic in pan. Sweat the onion mixture, stirring occasionally, until onions begin to turn translucent. Add tomatoes, salt, pepper & basil to pan. Continue to cook over high heat. Add wine to pan and bring mixture to a boil, stirring occasionally. Place browned lamb shanks in deep oven pan. Pour mixture over lamb shanks until they are 3/4 covered. Cover pan with lid or aluminum foil. Cook in preheated oven for 2 1/2 to 3 hours.
Tagged 2012 Torremoron Tempranillo - Ribera del Duero, Blanchard's Wines & Spirits, Boston Latin School, braised lamb shank, Chefs Table Foundation, Chiara Bistro, Dedham Square, food mill, Greek Cuisine, ingredients, instructional, Joe Murphy, John-Paul Kaminga, kitchen, Kouzina Estiatorio, lemon roasted potatoes, Margery Gann, mise en place, Mother Brook Arts & Community Center, pomegranate seeds, recipe, restaurant, Restaurant Interview, Spanish wine, Steve LaCount, techniques, The Chefs' Table Series TV Show, tips, wine pairing, wine pairing with food, Xeno Sountoulidis