Food Network Friday: “Lamb Shanks” with Sweet Potato Risotto and Sauce

This much delayed edition of Food Network Friday is finally happening! First up, because she stuck to the original date, is Vegan Aide at Weekly Vegan Menu! She hopes for brownie points for being early  on time, where I’d just hope for brownies. (Did you hear that Amy from Tahini Too?)

Vegan Aide’s plate is beautiful, as usual, and is also quite true to Bobby Flay’s recipe. Using lamb-tan as a stand in, the dish is drizzled with truffle oil to enhance the mushroomy flavor. Who wouldn’t be proud to serve this for an elegant dinner? Be sure to check back for the recipe so you can!
 
Over at Vegan Cookbook Aficionado,  Megan, who chose this recipe, cooked up a delectable version! Using gorgeous pan seared tempeh instead of lamb, she shook up the sauce by radically reducing the amount of vinegar. I balked at that, too, Megan. Thanks for such a thought provoking pick.

Like Megan, I had a plan for this recipe as soon as she suggested it. After an amazing trip to Asheville, North Carolina, I drew from a meal at Nine Mile to take several left-turns from Bobby Flay’s recipe. If you read my previous post, you’ll know that the restaurant is Caribbean meets Pasta. It sounds crazy, but it’s crazy good. I used garlic, ginger, cumin, allspice, paprika, onions, carrots, jalapeno, celery, and fire-roasted tomatoes to make a sauce reminiscent of the one on our trip. The initial recipe calls for straining out the vegetables, and since I knew I wasn’t doing that, I just added the mushrooms to it. The risotto became pasta. Jerk-seasoned and pan-fried Tofu Planks replaced the Lamb Shanks. All in all, not very much like the original, but  it turned out to be just what we were craving.

You can’t win if you don’t enter! Congratulations to Lys, commenter #6  for winning a copy of American Vegan Kitchen. Please email me your shipping address and I’ll get this on the way to you.

Happy weekend! 

 

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