Canadian Whisky - BlueToad

the RestauR ateuR
favorites. “Our menu is classic
American steak house but with a
modern sensibility,” says Cameron.
“We don’t want to give customers
the same old thing.”
The Hanover Street Chophouse is
open seven nights a week for dinner,
five days a week for lunch. Sunday
evenings feature a three-course meal
for $33 per person, in addition to the
regular menu.
The hanover Street chophouse
149 Hanover Street • Manchester
(603) 644-2467
hanoverstreetchophouse.com
Lunch: Mon-Fri: 11:30 am - 2:30 pm
Dinner: Mon-Thu: 5 - 9:30 pm;
Fri-Sat: 5 - 10 pm; Sun: 4 – 8 pm
Bar: Mon.-Fri: 11:30 am – 3 pm,
4:30 - close; Sat: 4:30 pm - close;
Sun: 4 pm - close
Lamb Shanks with apples and cider
4 lamb shanks
salt & pepper to dust
shanks
1
/2 cup flour
2 ounces cooking oil
1 medium onion
1 small carrot
1 small parsnip
(optional)
1 celery stalk
1 apple (tart variety)
1 head of garlic
Recommended Pairing:
Hard cider, lager or ale, Zinfandel,
Syrah or Amontillado sherry.
(by Stuart Cameron, Hanover Street Chophouse)
Serves 4
2 cups white wine
2 cups hard cider
1 pinch dried thyme
1 pinch dried rosemary
1 bay leaf
Rub salt and pepper onto lamb shanks.
Let cure for six hours or overnight. Dredge
lamb in flour and lightly coat on all sides.
Tap off excess flour and reserve.
Preheat oven to 350 degrees.
Heat oil in Dutch oven or cast iron pan over
medium heat. Add lamb shanks and brown
evenly on all sides. Transfer to a plate.
Pour out remaining oil. Add small amount of
new oil. Add vegetables to pan; cook, until
beginning to brown, about two minutes.
Add apples and cook gently until all are
well browned, but not scorched. Carefully
pour in wine and cider (it may splatter);
simmer while scraping browned bits off the
bottom of the pan (this is the “good” stuff).
Add herbs.
Return lamb and accumulated juices to the
pan. Reduce heat to simmer, cover, and
place in oven on middle shelf, checking
every 45 minutes to make sure the meat
side of the shank is mostly submerged in
the liquid. Continue cooking until lamb is
fork-tender, 1 1 /2 to two hours total. While
checking, ensure liquid simmers slowly with
bubbles breaking the surface. When just
tender, remove from oven and peel back
some of covering. Allow shanks to rest in
their natural juices for at least 30 minutes
so they can rehydrate. Transfer the lamb
to a serving platter and tent with foil to
keep warm.
Pour sauce through strainer into tall
container. Let liquid rest five minutes to
allow fat to rise to surface. Skim off fat and
discard. Pour sauce back into pan and
simmer. Skim again. Check sauce; either
thicken by reducing to desired consistency
or thicken with water and reserved flour
from above. Check seasoning and add salt
and pepper to taste.
Pour finished sauce back over shanks and
serve OR reserve both in refrigerator for
up to five days. Gently reheat until heated
through to the middle while basting top of
shanks with the sauce.
Serve with couscous, falafel, potato, spaetzle,
wild rice, brown rice, farro or polenta.
14 | celebrate NH • march 2o12