As far as backgrounds go, chef Mike Ransom’s is pretty diverse.

The executive chef at B&O American Brasserie on Charles Street grew up in Michigan, spent time in Tennessee, studied in Chicago and worked in San Francisco. B&O’s Owensboro lamb shank dish, he says, reflects that diversity.

“I feel like this dish sort of brings it all together,” he said.

It’s comprised of a bone-in lamb shank on top of a corn griddle cake, covered with an Owensboro barbecue sauce, surrounded by crispy brussel sprouts and topped with slaw.

“It’s a very comfy dish,” Ransom said. “When it hits the table, you’re excited to have that in front of you.”

What makes it different is the Owensboro (from Kentucky) barbecue sauce, which is brighter and higher in acidity than normal barbecue sauce. It’s designed, Ransom says, to cut through the richness of smoked lamb. Owensboro lamb shank

Smoked and braised with corn griddle cake, chow chow and crispy brussel sprouts. The recipe serves four.

Ingredients:
8 TBSP canola oil
¼ cup water
4 ea. smoked and braised lamb fore shanks
2 cups Corn cake batter
1 QT shaved green cabbage, garnished with julienned poblano and red pepper
1 cup toasted cumin vinaigrette
2 cups roasted Brussel sprouts
2 cups Owensboro black bbq sauce
1 cup cilantro and parsley leaves

Procedure:
Preheat oven to 350 degrees
Place roasted Brussels sprouts in oven and allow to crisp for approximately 15 minutes
Place lamb shanks in a roasting pan with Owensboro sauce and water, then cover and bake until hot
Mix cabbage mixture with cumin vinaigrette (recipe below) and set aside
Heat up an 8-inch Teflon pan, add 2 TBSP of oil and 4 oz. corn cake batter (recipe below). Allow it to cook on medium/high heat until edges begin to brown. Place it in the oven, bake approximately 8 minutes and flip. Bake for another 5 minutes and remove from pan. (Repeat for remaining 3 servings.)
When lamb is hot in the center remove from oven and set aside.
For plating, place one corn cake on a plate and top with a lamb shank. Dress with ¼ of the Owensboro sauce. Top the lamb with a generous portion of dressed cabbage slaw and

surround it with the Brussels sprouts. Garnish with parsley and cilantro leaves.

Corn cake batter

Ingredients
1 cup corn meal
½ cup flour
1 TBSP Korean chili flakes
1 tsp kosher salt
½ tsp baking powder
2 whole eggs
2 cups whole milk
2 TBSP butter, melted
1 TBSP honey
1 TBSP tarragon, chopped

Procedure: Combine all dry ingredients. Whisk eggs and combine remaining wet ingredients. Add dry ingredients and whisk until incorporated. Allow batter to rest for an

hour prior to using.

Owensboro black barbecue sauce

Ingredients
4 cups water
2 TBS canola oil
2 Bartlett pears, large diced
1 Spanish onion
1/3 cup Worcestershire sauce
1/3 cup cider vinegar
1 TBSP black pepper
1 TBSP brown sugar
1 TBSP lemon juice
1 TBSP salt
1/2 tsp allspice
1/2 tsp onion powder
1/2 tsp garlic powder

Procedure: In a saucepan, sautee onions in canola oil until soft. Add pears and sautee until beginning to turn transparent. Add all dry ingredients and stir to combine. Add all wet ingredients and simmer for 45 minutes. Puree until smooth and pass through a fine strainer.

Cumin vinaigrette (for red pepper slaw)

Ingredients
1 cup cider vinegar
½ cup apple cider
¼ cup whole grain mustard
1 TBSP honey
1 TBSP toasted cumin seeds, ground
1 TBSP yellow mustard powder
1 TBSP kosher salt
1 tsp celery seed

Procedure: Combine all ingredients and whisk.