Braised lamb

Chef Ryan Clark's ancho-braised lamb shanks start with a gallon of braising liquid which, simmered for four hours, still leaves plenty to reheat and use for glazing. (Monica Kass Rogers for the Tribune)

Note: Chef Bill Kim adapted his mother-in-law's recipe for a classic Puerto Rican soup, and added his own Korean accents.


3 tablespoons grapeseed or canola oil

1 large Spanish onion, diced

3 to 4 cloves garlic, minced

1 to 1 1/2 pounds boneless chicken thighs, cubed

1 pound Italian sausage, casings removed

3 cups chopped tomatoes or 2 cans (14.5 ounces each) chopped tomatoes, drained

4 quarts chicken or pork stock

1 sweet potato, peeled, cubed

2 medium potatoes, peeled, cubed

½ pound pumpkin or butternut squash, peeled, cubed

1 green plantain, peeled, cubed

4 ears sweet corn, cut into 2-inch slices

2 teaspoons oregano

Freshly ground pepper

1/2 cup fish sauce

1 bunch fresh cilantro, chopped

1 lime, cut into wedges

Steamed long-grain white rice