Page 10 | THE LAKER February 2022
‘Cue The Grill Delicious & Unique International Pot Roast Recipes By Chef Kelly Hello Lakes Region. Here we are, a month into the new year and watching the temperature drop like the ball in Times Square on New Year’s Eve. December gave us a relatively mild month, but Mother Nature is sure making up for it now. Snow is good, freezing weather, not so much! When it comes to this weather however, it brings out a certain craving in just about all of us for good old fashioned comfort foods. There are many favor-
ites out there, such as mac and cheese, meatloaf and mashed potatoes, a great casserole, a nice hearty stew, and of course, a great pot roast. Although most people are quite used to the yummy run of the mill pot roast, today I want to share an array of different pot roast recipes, many with an international inspiration. I have one with a Japanese take on it, a Mexican pot roast and a Mediterranean version as well. I also have one smothered with bacon and onions and one braised
in Pinot Noir. These don’t sound like the pot roasts your grandmother used to make now, does it? If you read all of these, you will notice the ingredients are quite similar with the exception of subtracting and adding a few ingredients to give it its unique qualities to the region it represents. All in all, it’s kind of cool. If you are looking for the usual beef, potatoes, carrots, onions, turnip, and such that Mom always made, you came to the wrong place. But if looking for something more fun and as far as I’m concerned, much more delicious than the old standard, you are at the right place. However, as I like to say often, it’s always easy to adjust and make any recipe more to your liking. You can always add more veggies or anything else you might like, but if you do so, you will likely have to bulk up the liquid that is used in each recipe as well as the thickener. Let’s start off with the only one of this bunch that doesn’t use beef as the protein, but instead lamb shanks. Since lamb is the theme, this is the one with the Mediterranean twist as lamb is a staple in that style of cooking. There is no doubt that lamb is a love it or leave it kind of protein as very few fall in the middle of a “Take it or Leave it” mentality. One thing I love to stress
with this recipe is that depending on how many you are making it for, like many soups, this pot roast dish is actually even better the second day, not that it isn’t great the first time around as well, but I’m just saying leftovers are a very beautiful thing. This will take about 30 minutes to prep, 2 ½ hours to cook, which is the least amount of any cooking time of the bunch, and it will feed 4. Pot Roasted Lamb Shanks with Cannelloni Beans 1 ½ cups dried cannelloni beans, soaked overnight and drained 1 bay leaf 4 meaty lamb shanks Kosher salt and fresh cracked black pepper 4 large garlic cloves, unpeeled 3 cups chicken stock 1 tsp sherry vinegar 1 tsp chopped thyme In a large saucepan, cover the beans and the bay leaf with 2 inches of water and bring to a boil. Simmer over low heat until the beans are tender, about 2 hours. Drain the beans and discard the bay leaf. Meanwhile, preheat the oven to 300°. Heat an enameled cast-iron casserole that’s large enough to hold the lamb shanks in a single layer. Sea• ‘Cue the Grill continued on page 11
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