Lamb Pierogi
with Onion Jam, Braised Red Cabbage, and Whipped Dill Sour Cream
A deeply comforting yet refined dish—slow-braised lamb encased in delicate dough, balanced by sweet onion, spiced cabbage, and airy, herb-laced sour cream.
Components
Pierogi Dough
Braised Lamb Filling
Onion Jam
Braised Red Cabbage
Whipped Dill Sour Cream
Pierogi Dough
Ingredients
4 oz butter, room temperature, diced
1/2 cup crème fraîche
2 large eggs
2 cups all-purpose flour
1 tbsp kosher salt
1/2 bunch chives, finely chopped
Method
In a stand mixer fitted with a paddle attachment, cream the butter and crème fraîche until smooth and pale, about 5 minutes.
Scrape down the bowl, add eggs, and mix for 1 minute (the mixture may appear slightly broken).
Add flour, salt, and chives in two additions. Mix on low speed until just combined—do not overmix.
Transfer to a lightly floured container, cover, and rest for at least 1 hour.
Braised Lamb Filling
Ingredients
4 lamb hind shanks (veal shank may be substituted)
3 tbsp grapeseed oil
Kosher salt and black pepper
1 pint dry red wine
2 bay leaves
1/2 bunch thyme
2 quarts veal stock (or beef broth)
2 shallots, finely chopped
4 garlic cloves, minced
2 tbsp tomato paste
1 bunch parsley, finely chopped
2 oz butter
Method
Preheat oven to 300°F (150°C).
Heat oil in a heavy pot over medium-high heat. Season shanks generously and sear until deeply browned on all sides. Remove and set aside.
Deglaze with red wine, adding thyme and bay leaves. Reduce by half.
Add stock, bring to a boil, then return shanks to the pot. Cover and braise in the oven for 4 hours, until the meat falls from the bone.
Remove meat, discard bones and connective tissue, and shred while still warm.
In a separate pan, melt butter and sweat shallots and garlic until translucent. Add tomato paste and cook briefly.
Strain braising liquid into the pan and reduce by half.
Return lamb to the liquid and cook until about 90% of the liquid has evaporated.
Finish with parsley, adjust seasoning, and chill completely.
Onion Jam
Ingredients
3 large yellow onions, thinly sliced
2 tbsp grapeseed oil
3 tbsp kosher salt
2 tbsp maple syrup
2 tbsp sherry vinegar
4 oz chicken stock
Black pepper, to taste
Method
Heat oil in a heavy pot over medium-high heat.
Add onions and salt immediately to draw out moisture.
Cook, stirring frequently, until deeply caramelized and nearly dry.
Add maple syrup and vinegar; cook until reduced and glossy.
Add chicken stock and reduce again until thick and jam-like.
Blend until smooth, season with black pepper, and cool completely.
Braised Red Cabbage
Ingredients
2 red cabbages, finely shredded
1 pint dry red wine
1 pint apple cider
2 tbsp maple syrup
1 Granny Smith apple, small dice
2 shallots, small dice
1 cup sherry vinegar
1 quart chicken stock
1 tsp ground clove
1 tsp ground cinnamon
2 tsp black pepper
3 tbsp kosher salt
Method
Combine wine, cider, syrup, vinegar, stock, and spices in a saucepan and bring to a simmer.
Toss cabbage with apples and shallots in a Dutch oven.
Pour hot liquid over the cabbage and cover immediately.
Braise at 300°F (150°C) for 4 hours, stirring occasionally, until tender and deeply flavored.
Whipped Dill Sour Cream
Ingredients
1 yellow onion, thinly sliced
1 leek (white part only), thinly sliced
5 garlic cloves, thinly sliced
1 cup dry white wine
1 pint heavy cream
1 pint sour cream
1 bunch dill
2 tsp black pepper
2 tbsp kosher salt
2 tbsp grapeseed oil
Method
Heat oil in a saucepan over high heat. Add onion and leek; cook until lightly browned.
Reduce heat, add garlic, and cook for 1 minute.
Deglaze with white wine and reduce by half.
Add heavy cream, bring to a boil, then remove from heat and whisk in sour cream.
Return to heat and bring to a gentle simmer. Add salt, pepper, and dill.
Remove from heat, cover, and steep for 30 minutes.
Strain and chill completely.
Transfer to an iSi canister and charge with 3 cartridges. (Alternatively, fold dill, salt, and pepper into sour cream and whisk until light.)
Forming the Pierogi
Portion chilled lamb filling into small rounds using a melon baller or teaspoon.
Roll dough to 1/8-inch thickness on a floured surface.
Cut into 3-inch circles.
Place filling in the center, brush edges with water, fold into a half-moon, and seal with a fork.
Place on a floured tray.
Cooking the Pierogi
Bring a large pot of salted water to a gentle boil.
Cook pierogi in batches until they float, then continue cooking for 30 seconds.
Transfer to an oiled tray and cool.
To Serve
Reheat braised cabbage in its liquid until reduced and glazed.
In a sauté pan, heat grapeseed oil and butter.
Sear pierogi until golden brown on both sides.
Finish with coarse sea salt and fresh chives.
Plate with braised cabbage and onion jam.
Serve alongside whipped dill sour cream.
Chef’s Note:
This dish is about depth and balance—rich lamb and buttered dough lifted by acidity, spice, and herbaceous freshness. Precision in texture—from crisped pierogi to airy sour cream—is what elevates it.