THE Dish: Brad Farmerie's Moroccan lamb shank with goat cheese grits

(CBS News) Award-winning chef Brad Farmerie is the executive chef at two of Manhattan's most popular restaurants. Diners flock to his Michelin-starred Public and his one-year-old Saxon + Parole, has been a hit downtown.

Farmerie stopped by "CBS This Morning: Saturday" to serve up one of his tried-and-true recipes: Moroccan lamb shank with goat cheese grits.

Blog: "What's Cooking"
Special section: Food and Wine

RECIPES:

Moroccan braised lamb shanks with goats' cheese grits

• 4 lamb shanks
• 4 tablespoons olive oil
• 1 thumb (3-inch piece) of fresh ginger, peeled and finely minced
• 2 cloves garlic finely minced
• 1 red chili, chopped
• 1 onion, fine slice crosswise
• 1 carrot, diced
• 2 stalks celery, diced
• 2 teaspoon ground cumin
• 2 teaspoon ground coriander seed
• 2 cinnamon sticks
• 3 star anise
• 2 pinch saffron
• 1 teaspoon oregano
• 3 cups brown chicken stock
• 2X 16oz tins of peeled tomatoes

• 8 dried apricots, sliced

• Salt and pepper

Garnish:

• One-eighth cup toasted sliced almonds
• 20 high quality non-pitted green and black olives (I prefer Moroccan salt cured)
• Picked parsley

Preheat oven to 325 degrees F.

Place the olive oil, onion, garlic, and ginger in a pot and place over medium heat,

Stir the contents, cooking for 5-6 minutes (or until they begin to soften),

Add the carrots, celery, and spices (cumin, coriander, cinnamon, star anise, saffron, and oregano) and continue to cook over medium heat for 3-4 minutes, stirring all the time.

Add the chicken stock, canned tomatoes, and apricots, increase the heat, and bring to a boil.

Place the sauce into a deep pyrex dish (or baking dish/casserole).

Place the lamb shanks onto the sauce, where they will submerge three-quarters of the way, and place in the oven uncovered.

The exposed lamb will brown in about 20-30 minutes, so you will need to check it and rotate within the sauce to expose a different portion of the shank. Continue checking and turning the lamb every 30 minutes until they are evenly browned.

Cook until the meat is starting to fall off of the bone and the sauce has thickened, about 2 and a half hours (If they become completely browned and the sauce is thick but the meat is not tender, cover and cook until they are done).

Remove from the oven, skim any visible fat that may have come to the surface and serve immediately garnished with olives, toasted almonds, and parsley or allow to cool to room temperature and place in oven safe serving dish and refrigerate until needed. To reheat, place covered dish in a 325F oven for about 30 minutes. Enjoy!

Cheesy grits

• 12 oz instant polenta 
• 2 cups milk Half cup grated fiscalini cheddar cheese (or other high quality cheddar cheese) 
• Half cup creamy soft goats cheese 
• Half cup cr»me fraiche or mascarpone 
• 1 T butter 
• Salt 

Place the milk in pot and bring to boil

Slowly whisk in polenta to avoid lumps, fold in cheese, and creme fraiche  

Finish by whisking in the butter and season as needed with salt before serving 

Roasted butternut squash salad with kale, toasted pumpkin seeds, cotija cheese, pomegranate seeds, and green goddess dressing 

 Serves 6 (approximately) 

 "Green goddess" dressing: 

•  2 boquerones (Spanish anchovy) 
•  15g chopped scallions 
•  Half clove garlic
• Minced 5g cilantro (chiffonade) 
•  6g parsley (chiffonade)
•  One-eighth cup water 
•  1T lemon juice 
• Half cup mayo 
• One-fourth t salt 
•  30g pickled guindilla chili juice (alternatively, you can use chardonnay vinegar) 

Combine anchovies, scallions, garlic, cilantro, parsley, and water in a vita prep and puree.  

Add the rest of the ingredients and puree again until combined 

 Butternut squash 

• 1 butternut squash- peeled, seeded, and cut into finger sized "logs" 
• Extra virgin olive oil 
• 2 teaspoons Aleppo chili flakes 
• Maldon salt 

Preheat oven to 450F 

Place the squash in a mixing bowl and drizzle with olive oil  

Sprinkle with the chili flakes and a good amount of Maldon salt  

Place on a parchment lined baking tray and place in the oven at 450 and roast until golden brown  

Remove and refrigerate until needed 

Kale chips

• 12 leaves of Tuscan kale, stem removed 

Heat oil to 375F 

Prepare a tray with paper towels

Have a lid or cover ready! 

Place the kale in the oil and immediately cover, as it will pop and spit oil everywhere!  

When the kale has gone deep in color remove the kale from the oil and drain on the tray prepared with paper towel to absorb the extra oil. 

Season with kosher salt 

TO SERVE

• Green goddess dressing 
• 1 cup Tuscan kale- stem removed and leaf cut into rough 1inch pieces 
•  2 cups arugula Roasted butternut squash 
• Half cup feta cheese 
• One-fourth cup pomegranate seeds 
• One-fourth cup toasted pumpkin seeds 
• Kale chips 

Place the kale into a mixing bowl and squeeze lightly with your hands to soften.

Add the arugula and dress with green goddess dressing. 

Add the cheese and taste for seasoning and add Maldon salt if needed.

On 6 serving plates arrange the roasted butternut squash to create size and shape  

Top the butternut with the dressed greens 

Sprinkle with pumpkin seeds and pomegranate seeds and serve -Enjoy! 

Warm Brussels sprout leaves with hazelnuts, crispy bacon, a poached egg and truffle-yuzu hollandaise Serves 4 as a side (approximately) 

• Brussels sprout leaves 
• 1.5 lbs Brussels sprouts 

With a sharp paring knife cut the bottom of the Brussels sprouts off and remove the 2-3 hard dark leaves and discard. 

Continue to trim the bottom and peel leaves off being gentle to ensure that you get whole leaves, and place them in a bowl as you go.

Heat a large pot of salted water and prepare a large bowl of ice water.

Working in batches place the Brussels sprout leaves in the boiling salted water and cook for 60-90 seconds, or until the leaves lose the waxy hard feel when bitten.  

With a slotted spoon gently remove the leaves from the boiling water and place in the ice water to stop the cooking.

Continue until all of the leaves are cooked.

Remove the leaves from the ice water and drain in a colander, the store in a container lines with a towel to catch any remaining water.

Truffle yuzu hollandaise

• 5 eggs 
•  3oz Yuzu 
•  2qts clarified butter, just above blood temperature. 
•  2T water 4tbsp truffle peelings 
• 3tbsp truffle oil Kosher salt to taste (2tsp) 

Note: Make recipe twice for brunch. 

In a robo coupe combine egg yolks and yuzu. 

Drizzle in butter. 

Let down with water. 

Season with salt. 

TO SERVE  

4 poached eggs 

One-fourth cup toasted hazelnuts, lightly crushed 

One-fourth cup cooked bacon lardons, some bacon fat saved 

1 tablespoon chopped chives 

Cracked black pepper 

Heat a pot of water to a light boil.

Separately heat a nonstick pan that can hold the Brussels sprout leaves (you may need to use 2 pans) until very hot.

Place the poached eggs in the simmering water.

While the eggs are reheating drizzle the bacon fat into the pans and place the Brussels sprout leaves in, tossing the pans to evenly heat the leaves.

Add the nuts and the lardons to the pans and continue to toss until the leaves are warm but keep their shape. Add chives 

Make a "nest" of leaves on 4 plates.  

With a slotted spoon remove the eggs from the water and place in the middle of each "nest."

Spoon the truffle-yuzu hollandaise to enrobe the egg and twist some fresh cracked pepper over the egg.  

Serve immediately. 

Sticky Toffee Pudding with Hokey Pokey ice cream and caramel sauce 

45 portions Sticky Toffee pudding- yields about 3 quarts 

• 195g soft unsalted butter 
• 240g demerara sugar 
• 1.5 tsp vanilla paste 
• 2 eggs 
• 375g all purpose flour 
• 8g baking powder 
• 450g water 
• 300g dried prunes-chopped med size 
• 75g dried sour cherries 
• 75g golden raisins 
• 25g baking soda  

Cream the butter and sugar till it is light and fluffy in a kitchen aid mixer 

Slowly add the eggs till it is combined. 

Mix the flour and baking powder together and then and it to the butter and egg mixture. Mix until just combined. 

Put the water, prunes, sour cherries and golden raisins in a pot and bring to a simmer. -Take the pot off the stove and stir in the baking soda. 

Pour the prune mixture in 2 parts into the flour mixture (don't pour it all at once or it can start to cook the flour mixture) 

Note: the dough can last about 5 days in the walk-in

Hokey pokey ice cream 

Vanilla ice cream base

• 1182g (1 and one-fourth qts) half and half 
• 1419g (1 and one-fourth qts) heavy cream 
• 342g sugar 
• 800g frozen egg yolks  

Bring the half and half, heavy cream and sugar to a boil. 

Temper it into the yolks off the stove.

Put the pot back on the stove and cook till thick on a low flame.

Take the pot off the stove and pour it through a chinois, then chill it in an ice bath and freeze in paco containers overnight 

Hokey pokey: 

335g sugar 

50g golden syrup 

125g liquid glucose 

65g water 

15g baking soda  

Place the sugar, syrup, glucose and water in a pot and bring to 140 degrees C on a candy thermometer.

Lower the flame and lightly whisk in the baking soda.

Pour the mixture into a sprayed parchment lined roasting pan.

Let it cool and harden and break into bite size pieces.

NOTE:  use 65g of hokey pokey per paco container. 

Spin the vanilla ice cream and after it is spun, fold in the hokey pokey. 

It takes about 4 hours to set up nicely. 

Caramel sauce  

• 1000g sugar (touch of lemon juice) 
• 400g orange juice 
• 1 and one-fourth qt heavy cream  

Make a wet caramel with the sugar and bring it to a medium dark color.

Lower the flame and whisk in the orange juice and bring back to a boil.

Lower the flame again and whisk in the heavy cream and bring back to a boil.

Take the caramel off the flame and pour it into containers and let it cool 

To serve: 

Preheat oven to 350F 

Use a 3 x three-fourth inch ring mold and scoop 65g of the sticky toffee batter in each mold and bake for about 8-10 min till it springs back when you touch it.

Let it cool slightly and take the cakes out of the molds and place it on the plates. 

Make a small indentation on the cake with your finger so the ice cream will stay in place 

Heat up the caramel sauce for service and pour 40-50g of the sauce over the cake 

Scoop the ice cream and place it on the sticky toffee.

Serve.