Twice-Cooked Five-Spice Lamb with Red Chile & Day Drinking

Back in the days of braising weather, the routine would be that I did the meat braising before Emily arrived an hour or so before serving time. Then Emily prepped and made the side dish, while I made drinks for us to sip on while cooking. For the evening of lamb shanks 2.0, Emily came over to braise with me which left us about two hours with nothing to do while the lamb simmered away. Together with roommate Alex we decided to grab a few drinks at The Passenger, Alex and my favorite bar of all time and, conveniently enough, the bar that is closest to our apartment. We set the stove top to low, prayed that the apartment wouldn’t blow up while we were away, and made the early evening trek to the Passenger.

I took advantage of the light crowd and the early drinking hour and ordered a Corpse Reviver #2, a tart gin based drink with equal parts cointreau, lillet blanc, lemon juice and a dash of absinthe. After the first round of drinks, the three of us felt a little hungry so we asked for an order of beef jerky with our second round. I love gin and all but my heart belongs to whiskey so I asked for a manhattan made with Jefferson’s Rye. Beef jerky and a manhattan, a pairing after my own heart.

After two rounds, we called it quits and headed back to the apartment to finish making our meal. We were happy to find the apartment just as we left it, except it smelled even more aromatic from the braising lamb shanks. Alex and Emily got to work making stir-fried baby bok choy with shitake mushrooms while I made fried rice to soak up the sauce of the lamb shanks. Soon enough, we were ready to plow into our meals. Our efforts, both sober and not as sober, produced one of the best Sunday dinners of 2012 to date.

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