Mario Batali is the award-winning chef behind 24 restaurants including Eataly, Del Posto and his flagship Greenwich Village enoteca, Babbo. In the coming year, Mario will use this twice-monthly column to answer questions submitted via social media and by people he encounters daily in downtown Manhattan. Topics will vary from Italian travel destinations to cooking to politics. Follow Mario on Twitter @mariobatali. Keep asking!
Q: I'm braising lamb shanks with red wine and chocolate. Should I marinate beforehand?
Marinating the meat overnight isn't a criminal offense, but it's not necessary. The beauty of braised lamb or beef or pork shoulder is how the flavor of the braising liquid infuses the protein as it slowly simmers.
A few notes on braising:
1. Season your meat with salt and pepper before you sear. Searing adds color and texture to the finished dish. Seasoning beforehand adds to the depth of flavor.
2. Choose complex and concentrated flavors for the brining liquid -- wine and pastes -- that will add a flavor to the dish. The braising liquid acts as the marinade as it cooks slowly for hours (and hours).
3. Cover your heavy-bottomed pot tightly and let the pan do the work. Once you've added vegetables and herbs, then reintroduced the protein to the liquid, step away from the stove and let the mixture bubble away.
The red wine and chocolate combination is a stroke of genius: a mole-esque braise that's sure to wow your dinner guests.
One of my favorite preparations of braised lamb is a dish of lamb shanks with leeks and grapes. If you're feeling ambitious, make your own stock. Homemade stock isn't imperative but it will change the quality of the liquid and therefore the finished dish. Stocks can be frozen for weeks, so double your batch and store the stock for your next braise (or soup or risotto).
Use a rich grape, like Concord, to bring a sweetness to the meat. Cook slowly and you can't go wrong.
Lamb Shanks with Leeks and Grapes
From "Molto Batali" (ecco, 2011)
Serves 8 to 10 as a main course
10 large, meaty lamb shanks
Salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil
2 Spanish onions, chopped into 1/4-inch dice
18 garlic cloves