Behind the Dine Slow Braised Lamb Shanks with Winter Squash Risotto
Laurel Creek Country Club
• Sear lamb in olive oil after seasoning.
• Add mirepoix, sauté until soft ( 7-10 minutes).
• Deglaze pan with half cup red wine and reduce.
• Cover with stock and braise at 325 degrees for
2. 5-3 hours or until fork tender.
• Remove shanks, reduce the sauce and serve
over warm winter squash risotto.
The chef’s take: “This is a hearty winter
dish that is popular on our menu this time
of the year,” said Peter Rosenblatt, 36, of
Holland, Pa. “The rich flavor of the lamb pairs
really well with the sweetness of the risotto.
Our members really seem to enjoy it. We try
to keep the menus fresh here.”
Side dish: Rosenblatt, a graduate of The
Culinary Institute of America, leads a 15-man
culinary force in Laurel Creek’s kitchen. The
team will soon be cooking up meals that will
be served in a new dining room and bar area,
expected to be completed for spring 2018.
“We’ll have an open-air kitchen to work in,
too. The support we get from the club is phe-
nomenal. We’re really lucky,” said Rosenblatt.
“We’ve been given the freedom to create the
menu, which we change seasonally. Our club-
house membership is fairly large, so dining is
definitely a priority.”
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THANK YOU! The Golf Association of Philadelphia extended a token of thanks to its volunteer base through Volunteers Day, which included lunch, golf and dinner Oct. 19 at Bala Golf Club. More than 150 individuals donated their time to assist the organization with course rating and tournament administration in 2017.