Letting Go is Hard to Do

Chefs have a hard time letting go of preparing and cooking specific items. I know. Many years ago, I had the hardest time letting the kitchen crew prepare my braised lamb shanks. The shanks were prepared with port wine and fresh pomegranate juice along with pomegranate glaze and a myriad of spices, some ground and some whole. The dish, of course, had become a signature item.

Proper preparation was not only a matter of technique, but of timing, as well. The shanks had to be browned just right, and then the mirepoix is browned, as well. (The mirepoix is a traditional French cooking term. The traditional mirepoix consists of diced carrot, celery, and onion. These items are sauteed and used as the flavor base for several dishes.)