Simply Devine Braised Lamb Shank

With Newport Restaurant Week on the horizon, Discover Newport brought us Chef Peter Devine from Simply Devine Restaurant and Catering in Warren to show us how to make Braised Lamb Shank. Ingredients:

  • 1 12-16 oz. Lamb Shank
  • 2 Red Skin Potatoes, quartered
  • 1 Sweet Potato, peeled and quartered
  • 4 ribs of Celery, chopped
  • 1 lg. Spanish Onion, chopped
  • 2 cups Tomato Juice
  • 1/4 cup Apple Vinegar
  • 3 Whole Bay Leaves
  • 10 Whole Black Peppercorns
  • 2 Tbsp. Kosher Salt


  1. Heat a dutch oven with 3 tablespoons olive oil.
  2. Season lamb shank with kosher salt and ground black pepper.
  3. Sear lamb 2-3 minutes on both sides.
  4. Add red skins, sweet potatoes, celery, onion, tomato juice, apple vinegar, bay leaves, peppercorns and kosher salt.
  5. Place cover on dutch oven and bake @ 350 degrees for 3 hours.

About the Restaurant: Simply Devine Catering 125 Water St. Warren, R.I. 02885 (401) 246-2340 Newport Restaurant Week Returns This April The event marks its 15th celebration with a refreshing new theme. Usher in spring’s arrival during Newport Restaurant Week, April 4-13, 2014. The event’s theme, Savor Spring Flavor, invites diners to celebrate the tastes of the season which local chefs weave into their culinary creations. “The arrivals of certain ingredients on menus are telltale signs to ‘Savor Spring Flavor,’” said Geremie Callaghan, owner of Fluke Wine, Bar & Kitchen in Newport. “Our Spring Restaurant Week menu features peas and pea tendrils, fava beans, asparagus and my all-time favorite, grilled ramps. Nothing says ‘spring’ better than a cheerful Meyer Lemon Crème Brûlée for dessert!” Three-course prix-fixe lunches remain at $16 and three-course prix-fixe dinners are $35, an increase of five dollars from years past. “ We created a Newport Restaurant Week Advisory Board comprised of restaurant owners, managers and chefs throughout Newport and Bristol counties. One of the suggestions from the committee was to change the dinner cost to $35 to meet rising food costs,” explained Kathryn Farrington, Discover Newport’s vice president of marketing. The 10-day event is one of the most anticipated of the season with 54 participating restaurants (to date). Menus and events are currently being submitted to the official website, Visiting gourmands can come for dinner and stay for breakfast by taking advantage of value-priced Newport Restaurant Week lodging packages. Updates leading up to and during the event, as well as special promotions, can found at on the website and via social networks, including Newport Restaurant Week’s Facebook page and Discover Newport’s Twitter and Instagram accounts (both use @DSCVRnewport). Diners and chefs can engage with one another by using hashtag #nptRW on images of Newport Restaurant Week dishes, restaurants and related events. Newport Restaurant Week enthusiasts from around the Ocean State can rely on Rhode Island Public Transit Authority (RIPTA) bus routes with $4 per round trip tickets or $6 for an all-day pass to save money and be environmentally friendly. About Newport Restaurant Week: Newport Restaurant Week was established in 2006 as an annual event to encourage both residents and visitors to Newport and Bristol counties to experience the vast culinary talent in our destination at an affordable price. The event’s mission is to stimulate local business not only at restaurants but at retail and lodging partners as well. In 2008, Newport Restaurant Week expanded to a bi-annual event; one taking place in early spring and the other in late fall. Restaurateurs often create menus that celebrate seasonal ingredients and promote local food and wine purveyors. Many offer vegetarian and gluten-free alternatives to patrons with food allergies or special dietary requirements. Newport Restaurant Week is brought you by Discover Newport, iSite Design, and Samuel Adams.

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