Cinnamon Churros

Ingredients:

1 cup water
1/3 cup butter
2 tablespoons packed brown sugar

1/2 teaspoon salt
1 cup all-purpose flour
1 egg
1/2 teaspoon vanilla
Vegetable oil for deep-fat frying
1/4 cup granulated sugar
3/4 teaspoon ground cinnamon
1 recipe Mexican Chocolate Dipping Sauce (optional)

Method:

1. In a medium saucepan, combine water, butter, brown sugar, and salt. Bring to boiling over medium heat Add flour all at once, stirring vigorously with a wooden spoon. Cook and stir until mixture forms a ball and pulls away from the sides of the pan. Remove from heat. Cool for 10 minutes. Add egg and vanilla, beating well with a wooden spoon.
2. Transfer mixture to a decorating bag fitted with a large star tip. Line a baking sheet waxed paper. Pipe 4x1-inch logs onto prepared baking sheet.
3. Heat 3 inches of oil in a deep saucepan to 375 degrees F. Fry a few logs at a time in deep hot oil about 2 minutes or until golden brown on both sides, turning once. Drain on paper towels. Keep warm in a 300 degree F oven while cooking remaining churros.
4. In a medium bowl, combine granulated sugar and cinnamon. Roll warm churros in cinnamon-sugar mixture to coat. Serve warm. Makes about 20 churros.

Mexican Chocolate Dipping Sauce
3/4 cup semisweet chocolate pieces
1/4 cup butter
1/2 teaspoon ground pasilla or ancho chile pepper (optional)
1/4 teaspoon ground cinnamon
2/3 cup granulated sugar
1 5 ounce can (2/3 cup) evaporated milk

Method:

1. In a heavy small saucepan combine semisweet chocolate pieces, butter, ground pasilla or ancho chile pepper (if desired), and cinnamon; cook and stir over medium heat until chocolate is melted. 
2. Stir in the granulated sugar; gradually add evaporated milk, stirring frequently to dissolve the sugar. 
3. Bring to boiling; reduce heat. 
4. Boil gently over low heat for 8 minutes, stirring frequently. 
5. Remove from heat. Cool slightly. 
6. Serve warm sauce with warm churros.

Lamb Shank

Ingredients

4-6 tablespoons olive oil
1.6kg or 4 lamb shanks, trimmed
5 tablespoons flour
1 leek, halved and cut into 1/2" pieces
2 stalks celery, roughly chopped
2 carrots, roughly chopped
2 medium onions, chopped
12 garlic cloves, unpeeled
1 bay leaf
1 sprig of thyme
1 sprig of rosemary
1 tsp whole black peppercorns
350ml (12 fl oz) red wine
600ml (1 pint) chicken stock
Sea salt

Method

1. Pre-heat oven to 150 degrees C (gas mark 2).
2. Heat the olive oil in a heavy, metal roasting pan on the cooker over medium-high heat. Toss shanks with flour to coat well; then shake off excess. Sear the shanks in hot oil until well browned on all sides, then remove from pan and set aside.
3. Add the leek, celery, carrot, onion, and garlic to the roasting pan. Cook until softened and lightly browned, stirring constantly; about 5 minutes.
4. Season with the bay leaf, peppercorns, thyme and rosemary sprigs. Pour in the red wine and chicken stock, increase heat to high, and bring to a simmer.
5. Season to taste with sea salt, and place the lamb shanks on top of the vegetables.
6. Cover the roasting pan tightly with heavy foil, and place into the preheated oven. Bake gently until the meat is tender and falls off of the bone, 2 1/2 to 3 hours. Remove the bay leaf and herb stems before serving shanks with vegetables and sauce.

Serves: 4 

Prep:15min 

Cook:2hr30min 

Ready in:2hr45min 

Simple Tomato Sauce

Ingredients:

2 cloves garlic, lightly crushed
1/4 cup extra-virgin olive oil
Two cans (28 ounces each) diced tomatoes, with their juice
Kosher or fine sea salt
5 large fresh basil leaves, shredded or torn

Method:

1. Warm the garlic in the olive oil in a large saucepan placed over medium heat. Use a wooden spoon to press down on the garlic to release its flavor and then swirl the pan to infuse the oil. 
2. After about 2 minutes, when the garlic begins to sizzle and release its fragrance but before it starts to brown, carefully pour in the tomatoes (the oil will spatter) and stir to coat with the oil. 
3. Season with 1 tsp salt, raise the heat to medium-high, and bring the tomatoes to a simmer. 
4. When the juices start bubbling, reduce the heat to medium-low and let the tomatoes simmer uncovered, stirring from time to time, for 30 to 35 minutes, or until the sauce has thickened and the oil has separated from the tomatoes. 
5. Remove from the heat and stir in the basil. Taste and adjust the seasoning with salt, if you like. 

Simplify: The sauce may be stored in a tightly lidded container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Makes about 5 cups