Becky Luigart-Stayner

Follow our make-ahead plan for hosting dinner guests with ease. (Serves 6)
Pecorino-Black Pepper Breadsticks
Creamy Artichoke Dip
Braised Lamb Shanks with Orange and Olives
Mashed Potatoes and Turnips
Haricots Verts with Shallots and Pancetta

September 08, 2008

Prep List

One Day Ahead
• Prepare breadsticks.
• Combine dip ingredients; spoon into baking dish. Cover and refrigerate.

A Few Hours Ahead
• Peel and crush garlic; mince thyme.
• Slice olives.
• Measure flour, orange juice, white wine, beef broth, and tomato paste; keep separate.
• Peel and cut potatoes and turnips; keep covered with water.
• Peel and slice onion; stud with cloves.
• Grate cheese.
• Measure sour cream; refrigerate.
• Trim haricots verts.
• Mince pancetta; refrigerate.
• Measure chicken broth and vinegar; keep in separate containers.

3 1/4 Hourse Before Dinner
• Brown lamb.

3 Hours Before Dinner
• Sauté garlic; stir in cooking liquids, tomato paste, and thyme.
• Add lamb; place in oven.

30 Minutes Before Guests Arrive
• Bake artichoke dip.

1 Hour Before Dinner
• Add orange rind and olives to lamb.

30 Minutes Before Dinner
• Remove lamb from oven.
• Pour lamb cooking liquid into a bag; keep shanks warm.

25 Minutes Before Dinner
• Cook potatoes and turnips.

20 Minutes Before Dinner
• Pour lamb cooking liquid into saucepan; discard fat.
• Reduce lamb cooking liquid.

12 Minutes Before Dinner
• Cook pancetta and shallots.
• Add broth, vinegar, and haricots verts.

5 Minutes Before Dinner
• Drain potato mixture; return to pan and add sour cream, salt, and pepper.
• Mash potato mixture.

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