By CELESTE BAUMGARTNER
Ohio Correspondent CINCINNATI, Ohio — Butter lamb gravy, rosemary braised lamb shank and grilled tandoori lamb chops were just some items on the menu for the Ohio Lamb Roadshow at Diamond Oaks Career Campus. Chef Nick Forrest, also a sheep producer and promoter, broke down a lamb carcass and showed the students where the retail cuts come from. The Ohio State University harvested and gathered carcass data on the grand and reserve champions of certain breeds of lambs from the Ohio State Fair. But what to do with those carcasses? OSU called Forrest, and he called the American Culinary Federation (ACF) Greater Cincinnati Chapter. They hatched a plan to take carcasses to four vocational culinary schools in southwestern Ohio. The Ohio Sheep and Wool Program (OSWP) sponsored it. “We visited the culinary classes so the students could see a lamb carcass and how we break it down into retail cuts,” Forrest said. “After that, five chefs each mentored a team of four or five students. They made a lamb dish to serve at dinner that night for parents, teachers, other chefs and friends.” Molly Maundrell, Diamond Oaks culinary arts instructor, was pleased for her students to have a chance to work with experienced chefs, and to see how things are done in the industry rather than just in a classroom. “This is one of the best opportunities for our students to work with chefs that have been in the industry a long time,” she said. “They get to see all the techniques that they’ve learned in the classroom put together. There are traditional, classical ways, but when you work in the industry, there are other, quicker ways to prepare the product.” About 35 students are in the culinary program, and Maundrell stressed it is a misconception they will all someday work in a kitchen. “Our industry goes beyond the kitchen. I have students that have gone into journalism writing for a food magazine; some are working in food development with Heinz Corporation. We have dietitians and food stylists.” Debbie Goulding, chair of the board of the ACF of Greater Cincinnati, was on hand for the program, which was part of that organization’s mentoring effort. “This is our 12th year doing this,” she said. “Today’s subject is Ohio lamb. We come into the schools to work with the students and develop all the recipes which we work with all day. We have a buffet dinner tonight with about 75 guests coming.” The primary purposes for the Roadshow were lamb promotion, education and marketing, said Roger High, executive director of the Ohio Sheep Improvement Assoc. (OSIA) and OSWP. “If these young, formidable culinary school chefs can learn how to properly cut up a lamb carcass, as well as prepare the lamb for the public in the restaurants that they will manage someday, it is a win-win for the lamb producers of Ohio who contribute to the OSWP,” he explained. In addition to OSWP, the Roadshow was supported by the American Lamb Board, OSIA, ACF Greater Cincinnati Chapter, Ohio State Fair and others. Besides Diamond Oaks, the Roadshow visited Butler Tech, Warren County Technical School and Scarlet Oaks Career Campus. Patagonia-Style Lamb Empanadas Makes four servings 14 ounces flour 2 teaspoon kosher salt 2.8 ounces lard 2 tablespoon olive oil 1 large onion, chopped 1 pound boneless lamb shoulder, chopped 1 tablespoon honey 2 teaspoons smoked paprika 1 teaspoon rosemary 1 teaspoon oregano 1 teaspoon cumin 1 cup chopped tomatoes 1/2 cup red wine Salt and pepper, to taste Canola oil, for frying To make the empanada dough: Sift the flour and kosher salt into a bowl, and mix together. Using your hands, rub the lard into the dough until you have a sandy texture. Add ice-cold water to form the slightly stiff dough, using your fingers to incorporate. Turn out to a slightly floured surface and knead the dough for 4-5 minutes, or until smooth, firm and elastic. For the filling: Heat olive oil in a frying pan over high heat, add onions and garlic and cook until they start to brown. Add meat and cook for 4-5 minutes, then add honey and mix. Add tomatoes, rosemary, cumin, paprika, salt, pepper and oregano, and cook for 3-4 minutes. Add wine and let simmer until meat is slightly saucy. Remove from heat and cool completely before building the empanadas. Separate dough into 10 equal portions. On a slightly floured surface, roll out each piece of dough into a 5-inch disk. Place 2 tablespoons of the filling over each disk. Fold the dough over to shape into a half-moon, and press edges together. With a fork, press edges of the empanada down to seal the edges. Heat frying oil in a large pot to 350 degrees. Deep-fry the empanada for 3-4 minutes, or until crispy and golden brown. Remove from heat to drain, and serve hot. Rosemary Braised Lamb Shanks Makes six servings 6 lamb shanks Salt and pepper to taste 2 tablespoons olive oil 2 onions, chopped 3 large carrots, cut into 1/4-inch rounds 10 cloves garlic, minced 1 bottle red wine 28-ounce can whole peeled tomatoes with juice 10.5-ounce can condensed chicken broth 10.5-ounce can beef broth 5 teaspoons chopped fresh rosemary 2 teaspoons chopped fresh thyme Sprinkle shanks with salt and pepper. Heat oil in heavy large pot or Dutch oven over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate. Add onions, carrots and garlic to pot and sauté until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil; reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours. Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks. |
