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Chef Bruce on lamb and veal and everything that tastes good on the side

Chef Bruce from Bruce's Kitchen on Salt Spring Island has got some hearty meals on the menu. We'll speak with him on Saturday and get a few ideas for supper - or entertaining - just after 8 a.m.
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Roast leg of lamb with garlic and rosemary

This is one of my all time favourite dinners.  Try to buy a piece of lamb from a local farmer you will be pleasantly surprised at the difference between this and the frozen stuff you can buy at the local supermarche. The aitch bone is the pelvic bone of the leg; it is best to have your butcher remove this bone as it makes the lamb much easier to carve at the table.

One leg of lamb, aitch bone removed
6 cloves garlic, slivered
2 branches fresh rosemary
1/4cup extra virgin olive oil
2 lbs. New potatoes, cut in half
6 small onions, peeled and quartered
one glass white wine
coarse sea salt and freshly milled black pepper to taste

Pre heat the oven to 400 degrees.
Using a sharp paring knife, cut tiny slits all over the lamb ( approx. 20 slits)
Cut the rosemary in 2" lengths and poke a piece of garlic and a piece of rosemary into each slit.
Rub the lamb all over with olive oil, sea salt and pepper.
Place the potatoes & onions in a roasting pan and season with salt and pepper, place the lamb leg on top and place the roasting pan in the oven.
Roast for 20 minutes at 400 degrees, reduce the heat to 325 degrees.
Continue roasting for 14 minutes a pound for medium rare lamb.
Remove from the oven and place the lamb on a clean carving platter, tent loosely with foil and let rest for 10 minutes before carving.
Deglaze the pan with the white wine and stir well to remove all the brown bits from the bottom of the pan, mix the pan juices with the potatoes and onions and serve with the lamb.

Lamb shanks braised with wild mushrooms, red wine, and bacon

Veal shanks can be substituted for the lamb if you do not like lamb. The long slow cooking renders the lamb meltingly tender and concentrates the flavour of the sauce.

4 lamb shanks
1/2cup flour mixed with sea salt and freshly milled black pepper & 1 tsp. chopped fresh rosemary
2 tbsp. butter + 2 tbsp. extra virgin olive oil
2 cups fresh pearl onions, peeled
1/2lb. smoked bacon, diced
2 oz. dried wild mushrooms
1 lb. white mushrooms, washed and quartered
4 cloves garlic, peeled and minced
2 cups cabernet franc wine
2 cups beef stock
2 branches fresh thyme
2 branches fresh rosemary
8 juniper berries                 
2 bay leaves
2 cloves ~ tie the herbs and spices in a cheesecloth bundle and reserve

Pre heat the oven to 325 degrees Fahrenheit.
In a heavy bottomed pan large enough to hold the shanks in one layer, melt the butter and olive oil.
Dredge the lamb shanks in the seasoned flour and place in the hot pan.
Brown the shanks well on all sides and remove from the pan.
Add the onions and bacon and cook until the bacon is crisp and the onions are nicely coloured.
Add the mushrooms and cook until well browned, add the garlic and stir well.
Add the wine and stock and bring to a boil.
Add the shanks back to the pan, add the sachet of spices and place in the preheated oven. Cook for 2 hours, covered or until the meat is pulling away from the bone. Remove from oven, discard the sachet and serve the shanks hot with your choice of starch (gnocchi are wonderful).

Sofya's leeks with herbed hollandaise

There are many classic flavour marriages in the culinary firmament and tender leeks napped with lemon scented hollandaise are one of them.

6 large leeks, split in half and rinsed
2 tbsp. good quality olive oil
sea salt and feshly milled black pepper
4 egg yolks
4 tbsp. white wine vinegar
1 shallot, peeled and split in half
8 black peppercorns
2 tbsp. white wine
2 bay leaves
1lb. butter
sea salt and freshly milled black pepper to taste

Pre-heat the oven to 400 degrees. Toss the leeks with the olive oil, salt and pepper. Place on a baking sheet and roast for 8 minutes or until tender, remove from the oven, cool and reserve.
In a heavy bottomed saucepan, over medium heat melt the butter, the butter will begin to foam, when the foam subsides cook the butter until it has lightly browned and smells like hazelnuts. Strain through cheesecloth or a clean paper coffee filter. Keep the clarified butter warm.
Place the shallot, bay leaf, peppercorns and white wine vinegar in a pan and boil until reduced by half. Cool and strain into the egg yolks. Add the white wine to the bowl with the eggs. Place the bowl containing the eggs over a pan of simmering water and beat until the egg yolks are light and frothy. Remove from the heat and slowly beat in the warm clarified butter. Season to taste.  Reserve until needed.
Spoon the hollandaise over the leeks. Serve with a few lightly dressed greens & fresh bread.

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