IE 11 is not supported. For an optimal experience visit our site on another browser.

A sumptuous holiday feast

If you’re wondering what to serve your family and friends over the holidays, you just might want to check out this menu. The Scotto clan, from the New York City restaurant, Fresco, has some great menu ideas for your holiday feast. Try your hand at some of their creations below.Recipes by Executive Chef Stefano Battistini: BRAISED LAMB SHANK ORANGE GREMOLATA - tri colore bean stew and roasted win
Today
/ Source: msnbc.com

If you’re wondering what to serve your family and friends over the holidays, you just might want to check out this menu. The Scotto clan, from the New York City restaurant, Fresco, has some great menu ideas for your holiday feast. Try your hand at some of their creations below.

Recipes by Executive Chef Stefano Battistini:

BRAISED LAMB SHANK ORANGE GREMOLATA - tri colore bean stew and roasted winter vegetablesStefano Battistini

Serves 6

In a nonstick pan, cook pancetta over medium heat just until the fat is rendered. Set the pancetta aside.

In a large pan, heat the oil. Add onions, carrots, fennel and garlic. Cook very slowly until very soft. Transfer the vegetables to a roasting pan large enough to hold the lamb shanks in a single layer.

Season the shanks with salt and pepper. Heat the oil in a large pan until very hot. Sear shanks until browned. Transfer the shanks and cooked vegetables to a roasting pan. Add pancetta, red wine, veal stock, thyme, lemon and orange zest. Cover roasting pan with foil and roast for 2 hours until the meat is tender. Use the same liquid for the sauce.

Roasted Winter Vegetables:

Cut carrots and parsnips in half and then make a diagonal cut about a 1/4 inch thick. Cut celery stalks the same way. Put vegetables in a pan with olive oil. Season with salt and pepper and roast in a 350F oven for 10-15 minutes until tender.

Orange Gremolata:

Zest the oranges first, and then peel. Remove orange segments and place in a bowl. Add parsley, orange zest, garlic and extra virgin olive oil. Mix well.

Tri Colore Bean Stew:

Soak beans in water overnight. Season with rosemary and simmer 25-30 minutes until tender. Drain the water.

In a sauté pan, add extra virgin olive oil and sauté onion and garlic till golden brown. Add beans and parsley, and sauté for 5 minutes.

While the beans are still hot, toss with parmesan cheese. Salt and pepper to taste.

Serve the shanks with the sauce spooned over them, the orange gremolata on top and the tri colore bean stew placed underneath.

91236066048160674lamb shanks6pound6 pounds lamb shankspancetta0.5pound1/2 pound diced pancetta (cooked)olive oil6tablespoon6 tablespoons olive oilonion 11 large onion chopped finelycarrots0.5pound1/2 pound carrots chopped finelyfennel1bulb1 bulb of fennel chopped finelygarlic3tablespoon3 tablespoons minced garlicsalt and pepperveal stock3cup3 cups veal stockred wine2cup2 cups red winetomato puree3cup3 cups tomato pureezest from 1 orange and 1 lemonthyme2tablespoon2 tablespoons chopped Thymecarrots22 carrotsparsnips22 parsnipsof celery4stalk4 stalks of celeryoranges22 whole orangesparsley1tablespoon1 tablespoon chopped parsleygarlic1tablespoon1 tablespoon chopped garlicextra virgin olive oilcranberry beans0.5pound1/2 pound cranberry beansblack beans0.5pound1/2 pound black beanscannellini beans0.5pound1/2 pound cannellini beansfresh rosemary0.5cup1/2 cup fresh rosemaryonion11 chopped oniongarlic1.5tablespoon1 1/2 tablespoon chopped garlicparmesan cheese1cup1 cup grated parmesan cheeseparsley0.5cup1/2 cup chopped parsleyextra virgin olive oilsalt and pepper to taste

Recipes by Pastry Chef Chris Smreker