Braised Lamb Shanks with White Bean Ragout

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Braised Lamb Shanks with White Bean Ragout Ingredients

2 oz Olive oil	4 oz Carrots
8 Lamb shanks	4 oz Celery
4 oz Carrots	4 oz Onion
4 oz Celery	4 oz Chardonnay
8 oz Red onion	1/2 Head garlic
8 oz Plum tomatoes	1 Shallot
8 oz Red wine	1 oz Tomato paste
4 Garlic cloves	1 ts Dry mustard
1/2 Lemon	1 ts Juniper berries
16 oz Tap water or stock	1 ts Rosemary
1 tb Thyme and rosemary	1 ts Sage
RAGOUT	1 ts Thyme
12 oz White beans	1 ts Salt
10 oz Chicken stock	1/2 ts Pepper
2 Strips bacon

Instructions for Braised Lamb Shanks with White Bean Ragout

Sear lamb shanks in hot olive oil and remove. Deglaze roasting pan with red wine, return lamb shanks and all vegetables. Add liquid and all seasonings, cover tightly and place in oven. Roast at 275? for 1 1/2 to 2 hours. For Ragout: Precook bacon. Saut? vegetables in oil. Add beans and liquids. Simmer for one hour. Add water as needed. Remove lamb shanks from oven, pour bean ragout in shallow bowl, top with lamb shanks. Top with rosemary and ignite for presentation. NOTES : To ignite rosemary:Saut? rosemary in oil, drain and dry. Ignite. Recipe by: Chris Veatch, Sarduccis Restaurant Posted to KitMailbox Digest by BarFav@aol.com on Sep 16, 1997

Main Ingredient: LambCuisine: Uncategorized

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