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Lamb Shanks With Leeks and Grapes

Categories: Uncategorized


Mario Batali’s Lamb Shanks With Leeks and Grapes



o 10 lamb shanks

o kosher salt

o black pepper

o 6 tablespoons extra virgin olive oil

o 2 Spanish onions, chopped

o 5 carrots, peeled and cut into 1 inch pieces

o 6 leeks

o 2 cups dry white wine

o 1 cup tomato sauce

o 3 cups chicken stock, Brown

o 2 cups red grapes, Concord grapes, halved and seeded


1. Preheat the oven to 375 degrees

2. Rinse and dry the lamb shanks, and season them liberally with salt and pepper. In a

very large heavy-bottomed Dutch oven, heat the olive oil over medium-high heat until

smoking. Add the lamb shanks, 5 at a time, and sear until dark golden brown all over, 10

to 12 minutes per batch. Remove the shanks and set them aside.

3. Add the onions, garlic, carrots, and leeks to the pot and cook until softened, 8-10

minutes. Use only the white and light green parts of the Leaks only, trimmed, halved

lengthwise, cut crosswise into thin half-moons, rinsed thoroughly, and drained.

4. Add the wine, tomato sauce, and sock to the vegetables and bring to a boil. Return the

lamb shanks to the pot and bring back to a boil. Cover the pot tightly, place it in the oven,

and bake for about 1.5 hours, until the meat is fork-tender.

5. Remove the pot from the oven, check the sauce for seasoning, and then add the grapes.

Stir them in gently, and serve directly from the pot.

Pattern: KD Yang xu, blood xu

Recipe Analysis


Julie Johnson Bear Don’t Walk / Eastern Nutrition / Fall 2013

Lamb shanks: tonify KD yang, nourish blood, hot

Leeks and Onions: promotes sweating, resolves phlem, diuretic

Carrots: promotes digestion, lubricates intestines, clears heat

White wine: move qi, nourish yin

Tomato sauce: nourish fluids, cooling

Chicken stock: warming, tonify qi, boost wei qi

Grapes: nourish yin, generate fluids, build blood

Overall, this recipe tonifies KD yang, as the main ingredient is lamb—hot and yang. However,

it also supports blood and yin, with the tomatoes and grapes as secondary ingredients. The

leeks and onions, and the wine, keep the cloying nature of tonifying ingredients from getting too

sticky. Overall, this seems like a good recipe to try for a postpartum mother, with the possibility

of removing the onions and sticking with maybe half the leeks, emphasizing the nourishing more

than the dispersing.

Beet soup (Borscht)

Categories: Heart Blood Vacuity, Liver Blood Vacuity

Beet soup (Borscht)
Yield: 4 servings

2 medium leeks, thinly sliced
2 tbsp unsalted butter
1 medium onion, diced
1 rib celery, diced
1 medium carrot, diced
2 cloves garlic, minced
1 ½ pounds fresh beets, peeled & diced
4 Cups low-sodium vegetable broth
4 tbsp apple cider vinegar
3 tbsp chopped fresh dill, plus more for garnish
4 tbsp sour cream

1. Prep all ingredients. Heat butter in large pot over medium heat. When foam subsides, add onions, leeks, celery, carrot, garlic, beets & generous sprinkling of salt and pepper. Cook, stirring often, until veggies soften, 15-20 min.
2. Pour in veggie broth and bring to a simmer, gently stirring occasionally for 10-15 min. Stir in vinegar, dill and more salt and pepper to taste. Ladle soup into indiv bowls & top with sour cream and more dill to taste

TCM analysis:
Overal: HT Blood nourishing
Leeks/onions: pungent, warm. Promotes sweating, resolves phlegm, diuretic.
Celery: sweet, slightly bitter, cool, tonifies KD, stops bleeding, strengthens SP/ST, clears heat, lowers blood pressure, promotes diuresis, benefits blood
Carrot: sweet, pungent, cool. Clears heat, detoxifies, strengthens all internal organs, benefits eyes, relieves measles, lubricates the intestines, promotes digestion.

Garlic: pungent, hot. anti-viral/fungal, detoxifies meat/seafood, kills worms, removes blood stasis and food stagn, reduces abscess.
Beets: Sweet, cool. Nourishes blood, tonifies HT, calms spirit, lubricates intestines, cleanse LV
Vinegar: sour, warm. detoxifies, invig blood circulation, inhibits growth of bacteria, astringent, closes pores

Buckwheat Pasta, Fennel, and Roasted Vegetable Salad

Categories: Liver Qi Stagnation, Spleen Qi Vacuity

Buckwheat Pasta, Fennel, and Roasted Vegetable Salad
Serves 4


2 tbsp white wine vinegar
1 tsp runny honey
1 clove garlic, finely chopped
1 lemon zest, finely grated
1 tbsp roasted pumpkin seed oil
5 tbsp extra virgin olive oil
Freshly ground black pepper

2 bulbs fennel
200g dwarf leeks
250g soba (buckwheat) noodles
Extra olive oil for grilling
3-4 courgettes
1 large red onion
1 tbsp finely sliced mint
200g feta cheese, roughly crumbled

1.Preheat the grill or an oven-top grill pan. Whisk together the vinegar, honey, garlic, lemon zest, and both oils. Season and set aside.
2.Bring a large pan of water to the boil. Trim the fennel and cut in half from top to bottom so that you slice through the root base. Discard the outer layer before washing, and then slice each half into thick slices. Drop into the pan of boiling water. Cook for 2 minutes or until al dente, then remove, cool under cold water and pat dry.
3.Trim and wash the leeks and drop them in the same boiling water. Cook for 3 minutes, remove, cool under cold water and pat dry. Drop the noodles in the same boiling water and cook for 9 minutes or until just done. Drain well then put in a large bowl and mix in half the dressing.
4.While the noodles are cooking, begin grilling the vegetables. Toss the cooked fennel in a little olive oil, season and grill or griddle until flecked gold on both sides – about 5 minutes in all. Repeat the process with the leeks, but cut them into diamonds once grilled.
5.Meanwhile, top and tail the courgettes and cut lengthways into medium thin slices. Lightly mix in olive oil, season and grill or griddle on both sides until just cooked. Remove and cut into diamonds.
6.Slice the onion into medium thick rounds and grill in the same way until soft and flecked brown.
7.Rewhisk the remaining vinaigrette and pour over the vegetables. Add the mint and mix thoroughly. Leave to marinate for a few minutes before mixing into the noodles. Finally, add the crumbled feta cheese and adjust the seasoning to taste. Serve immediately or at room temperature.

TCM Summary: Overall, this recipe can be used to circulate stagnant Liver Qi with some of the acrid, warm flavors, while still able to clear some heat that the stagnant Qi can accumulate. This recipe also addresses strengthening the stomach to promote digestion in cases of Lv over acting on Sp/St. This recipe also benefits diabetics, as well as cases of hypertension due to stress by lowering blood pressure.

Winter Root Stew

Categories: Diarrhea, Rice and Grains, Spleen Qi Vacuity, Vegan, Vegetables, Vegetarian


Winter Root Stew
1/2 cup whole oat groats, cooked
5-6 cups of water
1 leek, sliced into rounds
1 cup rutabaga, sliced
1 carrot, cut into wedges
1/2-1 teaspoon sea salt
Blend oats in water until creamy.
Saute leeks, rutabaga, and carrots for 8 minutes
Add oat mixture and salt. Simmer 15 minutes until vegetables are tender.
Serves 6
TCM Pattern: Spleen/Stomach Qi Deficiency
TCM Analysis:
Oats- Sweet, warm, supplements Spleen vacuity
Water- Neutral
Leeks- Pungent, astringent, counteracts diarrhea
Rutabaga- Sweet, supplements qi deficiency
Carrots- Neutral, sweet, relieves indigestion
Salt- Salty, cold