Name: Lamb Shank Ragù with Anson Mills Grits
Cook time: 1 hr
Total time: 4 hr
Yield: Makes 6 (as a small plate) or 2 or 3 (main course) servings
Ingredients: 2 pounds lamb shanks; Rounded 1/2 teaspoon kosher salt; 1/4 cup olive oil, divided; 1 cup chopped red onion; 2 large garlic cloves, chopped; 1/2 cup chopped plum tomatoes; 2 tablespoons finely chopped sun-dried tomatoes; 1/2 cup chopped celery; 1/2 cup chopped fresh oyster mushrooms or white mushrooms; 1/4 cup chopped fennel bulb; 1 teaspoon thyme leaves; 1/2 teaspoon hot red pepper flakes; 3 cups chicken stock or reduced-sodium chicken broth; 1 cup bourbon; 1/2 tablespoon cider vinegar; 1 teaspoon Worcestershire sauce; 1 teaspoon soy sauce; 1 teaspoon mild honey; 1/2 cup chopped radicchio; 1 scallion, chopped; 1 1/2 cups chicken stock or reduced-sodium chicken broth; 1 1/2 cups water; 3/4 cup whole milk plus additional if necessary; 1/2 cup quick-cooking grits (preferably Anson Mills); 1 (1/2-pound) piece Manchego cheese (preferably raw sheep's milk); 1 tablespoon sour cream; 1 teaspoon fine sea salt

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Lamb Shank Ragù with Anson Mills GritsJohn Kernick

Lee believes that classic dishes are far from being precious artifacts; they are inherently adaptable, and that's what makes them timeless. The starting point here was his "very Italian" wine importer, Enrico Battisti, but instead of polenta, Lee uses quick-cooking stone-ground grits from Anson Mills, in Columbia, South Carolina."They're better than any polenta," he says, "because they're so fresh. I call them hero grits."

Cooks' note:

Ragù, without radicchio and scallion, can be made 3 days ahead and chilled. Reheat, then add radicchio and scallion.

Recipe notes

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