Lamb Shank with Broccoli Rabe Acini di Pepe/Cafe Adam

This is a new feature I will be doing of photography and recipes from my food travels around the world. This one is from a story I did for Preview Massachusetts magazine on Cafe Adam in Great Barrington MA. I loved this place. The chef/owner Adam Zieminski is a sweet heart, very talented, but deep down he just wants to braise. Here is his recipe for Lamb Shank with Broccoli Rabe Acini di Pepe, enjoy.

Braised Lamb Shank

4 small lamb shanks
2 tbsp canola oil
1 cup red wine
3 cups veal/beef broth
1 carrot diced
1 onion sliced
1 celery stalk diced
2 cloves garlic
1 bay leaf
1 thyme spig
1 rosemary sprig
1 mint sprig
1 tsp salt
1 tbsp pepper, black

Method-In a large skillet or roasting pan heat olive oil to medium and start to brown lamb shanks, turning often to ensure even caramelization.  Once thoroughly browned add all diced vegetables, garlic, herbs, salt, and pepper.  Next add the red wine and reduce, then add the veal broth.  Cook in the oven at 350 degrees for 2 hours (loosley covered).

Acini di Pepe flavored with broccoli rabe

2 cups acini di pepe pasta (also called pastini) cooked
1 bunch broccoli rabe, well blanched, chopped fine
1/4 cup good olive oil
2 tbsp pecorino romano cheese shredded
1 tbsp butter
3 tbsp heavy cream
6 leaves basil
salt
pepper

In a blender combine broccoli, cream, olive oil and process to make a smooth paste.  In a sauce pan place acini di pepe and the broccoli paste, heat over medium-low heat.  When warmed through fold in the cheese and butter.  Season with salt and pepper.  Serve with the braised lamb shank.

Pair the dish with a spicey red wine such as a Cotes du Rhone, Carmenere or Chianti.