Recipes by Chef Camilo Hernandez  I  Photos by Taylor Johnson

 

O

ur holiday gatherings are likely to be smaller than usual this year, but they don’t need to be lackluster — especially with regard to the menu. If you want to add something special to your table, look no further … this month’s lamb shank dinner will bring a special sort of comfort to your celebration. Happy holidays — and feasting!

Lamb Shank with Blackberry-Rosemary Sauce

INGREDIENTS

  • 6 lamb shanks
  • 1 yellow onion
  • 8 ounces fresh blackberries
  • 3/4 cup blackberry jam
  • 1 cup red wine
  • 2 cups chicken stock
  • 2 cups flour
  • Salt and pepper

DIRECTIONS

Toss shanks in a bowl of flour.

Coat shanks well.

Put shanks into a skillet and cook until browned.

Add salt and pepper.

Add thinly sliced yellow onion, blackberries and blackberry jam.

Cook for 3-5 minutes or until lamb is tender.

Add wine and let simmer for 1   1/2 minutes.

Stir in chicken stock and bring to a boil.

Transfer skillet to oven and bake at 350 degrees for 1   1/2 hours.

Roasted Butternut Squash Cake

INGREDIENTS

  • 3 butternut squash
  • 3 ounces olive oil
  • 1 tablespoon garlic, minced
  • 1 teaspoon red pepper flakes
  • Salt, to taste
  • 1 cup panko bread crumbs
  • 1 tablespoon clarified butter
  • 1/4 teaspoon thyme, minced
  • 1/4 teaspoon rosemary, minced

DIRECTIONS

Toss shanks in a bowl of flour.

Coat shanks well.

Put shanks into a skillet and cook until browned.

Add salt and pepper.

Add thinly sliced yellow onion, blackberries and blackberry jam.

Cook for 3-5 minutes or until lamb is tender.

Add wine and let simmer for 1   1/2 minutes.

Stir in chicken stock and bring to a boil.

Transfer skillet to oven and bake at 350 degrees for 1   1/2 hours.

 

*Blackberry sauce is the juice left over from the lamb shanks.

Blackberry Mint Mojito

Recipe by Alejandro Rodriguez

INGREDIENTS

  • Handful of blackberries
  • Handful of mint
  • 1 1/2 ounces rum
  • 3/4 ounces simple syrup
  • 3/4 ounces fresh lime juice
  • Splash of club soda

DIRECTIONS

Muddle blackberries and mint leaves in shaker.

Add rum, simple syrup, lime juice, club soda and ice.

Wet shake for 12 seconds.

Add ice to Collins glass; strain drink into glass.

Garnish with blackberry and mint leaves.

Blackberry Herb Cocktail

Recipe by Kayla Davis

INGREDIENTS

  • Handful blackberries
  • Couple sprigs fresh rosemary
  • 1 1/2 ounces tequila
  • 1 ounce fresh lime juice
  • 3/4 ounce simple syrup
  • Splash of club soda

DIRECTIONS

Muddle blackberries and rosemary in shaker.

Add tequila, lime juice, simple syrup, club soda and ice.

Wet shake for 12 seconds.

Strain into martini glass.

Garnish with rosemary sprig and blackberries.

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