Grilled Lamb Chops with Lavender Salt
Recipe Courtesy of Michael Symon
Serves 8

24 domestic lamb chops, Frenched
½ cup flaky sea salt
2 tablespoons dried lavender
Olive oil

Rub the dried lavender between your fingers to release the oils. Add it to the salt, mix to combine,

and set aside. If you want to make extra to save, go ahead; it holds up great. Also, if you prefer

rosemary, thyme or Greek oregano, feel free to substitute (though lavender is my favorite).

Allow the chops to come to room temperature before grilling.

Prepare and heat the grill to medium-high. Brush the chops with olive oil and place on the grill.

Cook until medium-rare, about 2 to 3 minutes per side. When done, remove the chops from the

grill, sprinkle both sides with lavender salt, and pass out to appreciative family and friends.

Grapefruit Salad
Recipe Courtesy of Michael Symon
Serves 6

2 grapefruits, segmented
1 cup Greek feta, crumbled
¼ cup kalamata olives, pitted
2 cups flat-leaf parsley leaves
2 lemons, juice and zest
2 ounces extra virgin olive oil

Combine the grapefruit segments, feta, olives and parsley leaves. In a separate bowl, whisk

together the lemon juice, zest and olive oil. Pour vinaigrette over the grapefruit mixture and

gently toss to combine.

 

Braised Pork Shanks with Shaved Brussels Sprouts
Recipe Courtesy of Michael Symon
Serves 6 to 8

6 pork shanks

Brine
1 gallon water
1 cup kosher salt
½ cup sugar
1 head garlic, halved
2 sprigs fresh rosemary
1 tablespoon black peppercorns
1 tablespoon coriander
1 bay leaf

Braise

Canola oil
Flour for dredging
3 cups celery, roughly chopped
2 cups carrot, roughly chopped
3 cups Spanish onion, roughly chopped
3 cloves garlic, smashed
2 cups white wine
2 cups apple cider
1 sprig rosemary
Small bundle of thyme
16 cups chicken stock

In a large non-reactive pot, combine all the brine ingredients and bring to a simmer. Whisk until the salt and sugar are completely dissolved. Remove from heat and let cool. In a container large enough to hold the shanks, completely submerge them in the cooled brine. Weigh down the shanks with a heavy plate if necessary to keep them fully submerged. Refrigerate overnight.

The next day, preheat oven to 300 degrees. Remove the shanks from the brine, discarding the liquid. Heat a large Dutch oven over medium-high heat. Pour in enough canola oil to completely coat the bottom of the pot. Dredge the shanks in flour, shaking off any excess. In batches, begin browning the shanks, cooking a few minutes on each side. When browned, transfer the shanks to a plate and begin browning the next batch.

Pour off all but 2 or 3 tablespoons of fat from the pot. Add the celery, carrot, onion and garlic cloves along with a large pinch of salt. Cook the vegetables until tender, about 7 minutes. Add the rosemary and thyme and cook for another minute. Deglaze the pot with the white wine and reduce by three quarters. Add the apple cider and reduce by half. Add the chicken stock and bring the braising liquid up to a simmer. Taste and adjust for seasoning.

Return the shanks to the pot, cover, and place in the oven until the meat is tender, about 4 to 5 hours. Move the shanks from the braising pot to another pot. Strain the braising liquid into the pot with the shanks and allow to cool. Refrigerate overnight.

To serve, reheat the shanks in the liquid. Place the shanks on a platter, spoon over some sauce, and garnish with Shaved Brussels Sprouts.