There is nothing like stumbling into your favorite watering hole after a long day at work for that much needed cocktail or cold beer, the place were everyone knows "your name".  And wouldn't it be great if that watering hole had a top notch menu to go along with all those great drinks?  More and more local bars are offering customers something besides the hottest cocktail or whatever is on tap, they are capitalizing on those end of day hunger pangs and trying their best to keep you from having to go home and put dinner on the table. "Drink Kitchen" is what they're calling it and no one seems to be doing it better than Chef Roland Robles and Owner John Jasso with Bar Johnny over in San Francisco's Russian Hill.

Signature seasonal cocktails and classic drinks (sidecar or mint julep) are offered up with such goodies like garlic truffle fries and the dish they are sharing with us today, Lamb Braise on Toast.  

Lamb Braise on Toast 

• 1 Whole, Bone-in Lamb’s leg
• 2 Yellow Onion, diced largely
• 2 Lg Carrots, diced largely
• 4 Fennel bulbs, diced largely
• 1 stalk Celery, diced largely
• 1 Cup Star Anise
• ½ cup fennel seed 
• 750ml Red Wine
• 2 Qt Lamb Stock

Remove most of the fat from the leg and slowly render it.

Use this to sear the leg after it’s been salted & peppered.  Once it’s nicely browned, remove it from the pan and pour off most of the grease. Place the diced vegetables in the pan with a little salt and sauté for a couple of minutes, then add the whole spices and continue sautéing them until the vegetables become translucent.  Pour in the wine and reduce it by half, then add the stock and bring it to a boil.  Return the leg and cover the pan tightly.  Braise slowly at 300°F for 6 hrs or more until it’s really tender.  Strain the liquid and reduce it to a sauce to use with portioned braised lamb over toast.

About Bar Johnny

Located in Russian Hill, Bar Johnny mixes American comfort food with a seasonal cocktail and boutique wine selection. Signature cocktails include the Sugarplum Bellini, with pureed Santa Rosa plum, and the Bourbon & Maple, made with Woodford Reserve Angostura bitters. Bar Johnny serves “bar bites,” main courses, dessert, as well as brunch on the weekends.