Signatures: Braised spring lamb with buttered fava beans

CREDIT TK

Thomas Dritsas has served as corporate executive chef for the Del Frisco’s Restaurant Group for more than a decade. He oversees the day-to-day culinary operations for all Del Frisco’s Double Eagle Steakhouses, Sullivan’s Steakhouses and Del Frisco’s Grilles. He loves this braised spring lamb dish because of its strong ties to his father and their Greek heritage. “When my family gathered for holidays or special occasions, lamb was the choice protein and my father had it mastered,” says Dritsas. The chef loves to pair the lamb with buttered fava beans because, he says, their freshness complements the spring lamb. They’re a nice stand-in for Mediterranean gigante beans, he points out. “As I grew up I came to appreciate the flavors and cooking techniques I was exposed to, so I adapted them to my palate,” Dritsas explains. “It’s what’s familiar, it’s what reminds me of family and I only aspire to cook lamb as well as my dad.” Try this recipe out. We think you’ll find that his father would be proud.  

Braised Spring Lamb with Buttered Fava Beans

Yield: 2 servings

Ingredients for Cooking:
2 lamb hind shanks, 16 oz.
1 Tbsp. kosher salt
1⁄2 tsp. black pepper, fresh cracked
1⁄4 cup all-purpose flour
1⁄4 cup olive oil
4 oz. onion, 1 inch diced
2 oz. celery, 1 inch diced
2 oz. carrots, 1 inch diced
4 oz. garlic, whole cloves
1 Tbsp. tomato paste
1⁄2 Tbsp. rosemary, chopped
1⁄2 Tbsp. sage, chopped
3 cups Burgundy wine
2 cups au jus, good quality

Plating Ingredients:
2 lamb shanks, hot
1 cup buttered fava beans, warm
8 oz. reserved hot braising sauce
1 oz. fennel bulb, shaved razor thin