Chef Brian Young
Chef Brian Young spent his young childhood in New Hampshire and his formative years in Nashville, TN. Young sought to express himself creatively, as both a chef and a musician, from an early age. After years of cooking Barbecue at historic BB King’s Blues Club and as a touring musician, he decided on a culinary career path. He attended New England Culinary Institute in Montpelier, VT where he graduated with a degree in Culinary Arts.
After graduation, Young traveled west to Big Sur, CA and his first high intensity fine dining restaurant job at Sierra Mar at the prestigious Post Ranch Inn. Young returned to his New England roots beginning as a Sous Chef in Saint Albans, VT before moving to Boston as Executive Sous Chef at Harvest Restaurant, Executive Chef at Citizen Public House and Oyster Bar, Co-Chef at Townsman alongside friend and mentor Chef Matthew Jennings, Chef de Cuisine at Cultivar, and now Executive Chef at Dear Restaurant & Butchery in Cincinnati, OH.
Young was named “30 Under 30,” by Zagat, has been featured on Food Network, at The James Beard House, and as a regular installment at Cochon 555 events around the United States as a participant and a judge. In 2019, He was a contestant on ‘Bravo Top Chef’ Kentucky – Season 16.
LAMB SHANK OSSO BUCCO EN CROÛTE
Bone-in Lamb Shank - Marinated in Herbes de Provence - Slow Braised in Fortified Broth & Mirepoix - Wrapped in Savory Pie Crust
paired with
BRAISING THE LAMB SHANKS
MARINADE
Ingredients
• 4 ea Fresh Rosemary, picked free from stems, (discard stem)
• 2 ea Fresh Lavender, picked free from stems, (discard stem)
• 2 ea Fresh Oregano, picked free from stems, (discarded stem)
• 5 ea Garlic Cloves, peeled
• 4 tablespoons Kosher Salt
Instructions
• Finely chop, mix together & rub evenly over the lamb shanks
GRAVY
Ingredients
• All Braising Vegetables, Juices, and Lamb Shank Meat
(picked from bones)
• 1/2 lb. Irish or French Style Butter
• 1/2 lb. All-Purpose Flour, unbleached
Instructions
• In a saucepan, melt butter over low-medium heat, being careful not to burn. Once butter is melted, stir in flour and stir constantly over low heat until the contents smell roasted and nutty to create a blonde roux.
• Add four to five tablespoons of the blonde roux to the Dutch oven of picked meat and vegetables, stirring over medium-low heat until thickened. Cool the mixture completely. This may take a few hours
BRAISE
Ingredients
• 2 ea Lamb shanks, about 2.25 lbs (hindshanks if available)
• 2 ea Carrots, large
• 5 ea Celery Stalks
• 3 cups Pearl Onion, peeled
• 8 ea Garlic Clove, peeled
• 2 sprigs Fresh Rosemary
• 2 sprigs Fresh Lavender
• 2 sprigs Fresh Oregano
• 3 ea Fresh Bay Leaf (or as freshly dried as possible)
• . cup Dried Tomato, freshly dried or store-bought
• 2 qts (8C) Veal Stock, or bone broth as available
• 3 cups Kosta Browne Guisti Ranch Pinot Noir
• 1/2 cup Blended Oil or Canola Oil
Instructions
- Sear the rubbed shanks in a preheated Dutch oven over medium-high heat in about .” of oil until golden brown on all sides. Remove the shanks from pot and set aside.
- Add all vegetables to the same pot and brown slightly over medium heat, stirring to prevent burning. Remove herbs from the stem, and sprinkle over vegetables and stir until they heat enough to start perfuming.
- Deglaze the pot with wine, scraping the bottom with a wooden cooking spoon to free all browned bits from the pot. Cook wine ONLY until the smell of alcohol is no longer present. This should reduce the volume of the wine by about ⅓. Add veal stock and bring to a boil.
- Add lamb shanks and dried tomatoes to the pot. Liquid should cover at least ⅔ of the veal shanks. If it does not, add a little more veal stock or bone broth to make sure that it does. Cover Dutch oven with lid, and place into preheated oven at 325º for 2 – 2 . hours or until the meat is tender and pulls easily from the bone.
- Once the dish has finished roasting in the oven, remove and pull out lamb bones, pulling away the meat, and set aside to cool. While dish is cooling, create your gravy (see next steps).
PIE CRUST
Ingredients
• 5 cups All-Purpose Flour, unbleached
• 1 lb. Irish or French Style Butter, cubed small, chilled
• 2 tablespoons Kosher Salt
• 1 tablespoon Sugar, granulated
• 1/4 cup approximately Ice Water drained of ice (just enough to bring the dough together)
Instructions
• Combine all dry ingredients in a bowl.
• Cube a pound of cold butter and toss into the flour mixture and pinch using your fingers until the cubes are smashed into pea-sized portions. This will take a few minutes.
• Using your hands, mix in a small pour of ice-cold water at a time until the dough comes together. Make sure not to overwork the dough and be careful not to add too much water.
• Once the dough forms a ball, wrap dough in plastic wrap and keep in the refrigerator until you are ready to use.
FINAL STEPS – CREATE THE LAMB SHANK PIE
Instructions
• Take cold pie dough out of the fridge, cut in half (eyeball); you will use the smaller portion on the top and larger on bottom.
• Flour base before rolling dough out. Roll out appropriate shape depending on tin (ex. square or round), be careful not to roll too thin.
• If needed, add more flour to rolling space, roll out to about 1/16” thick, then lightly flour top and place in tin. Make sure there is enough dough to go over the edge and no holes in the dough. Press into corners. If there are holes, take a little extra dough and cover. Set aside.
• Flour rolling space again and roll out second piece of dough. Same thickness as bottom.
• Cut a hole in the center of the top piece of dough with starburst cookie cutter (or use cookie cutter of choice.) Make sure hole in top dough piece is big enough to hold a lamb bone (chimney bone, this is optional). This hole allows steam to escape through. You can use excess dough to create decorations to put on top if you choose.
• Using excess dough, use a slightly larger cookie cutter of the same shape to cut out a piece of dough. Place the smaller cookie cutter that you used before inside the larger one and press to create a thin outline. Use this thin dough border to lay atop the center starburst already cut into the top crust to reinforce it. Spritz with water to hold. Do not move top dough until it is time to put atop the filled tin.
• Take tin lined with dough and fill about . of the way with cooled braised lamb and vegetables.
• *Optional* To create a chimney bone, use a meat cleaver to chop off the joint on one of the bones. Be sure to make a clean cut so there are no bone bits falling into the pie. Scrub the bone with warm water and use a small pipe cleaner or straw to remove the marrow. If you make a chimney bone, settle inside the lamb and vegetable filling so that it sticks up, careful to not put through the bottom crust.
• Take top dough and line up the hole over the bone (if using) and gently lower the pastry. Pull dough into place and press the top and bottom crust together at the seam of your tin.
• Take knife and cut around edge of tin. Excess dough can be used to create additional decorations if desired. Crimp edges.
• Bake at 350ÅãF for 45 minutes (if you have a convection oven)/375º for 45-50 minutes (if you do not have a convection oven).
• Remove from oven and let cool slightly before serving.
• Enjoy with a glass of Kosta Browne Giusti Ranch Pinot Noir!
To Serve
Fry the pommes Darphin until golden brown. Drain on paper towel and season with salt
Warm the asparagus ragú. This should be the consistency of mayonnaise. Coat the top of the pommes Darphin with a generous layer of the asparagus ragú. Remove cherries from the gastrique, and slice into six pieces each. Scatter atop the asparagus ragú. Finish with a few small leaves/pieces of mint. Place on the plate.
Sear pork tenderloin in a bit of bacon fat(just enough to coat the pan) until slightly charred on all sides. Brush the pork tenderloin with the cooking liquid and slice into medallions, (finish with a touch of sea salt if desired).
Place sliced pork beside the pommes Darphin. Finish the dish with a quenelle of crème fraîche, drizzle of gastrique and truffle pate around the plate.
Enjoy!
