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Braised Lamb Shanks with White Bean Ragout

2 oz Olive oil
8 Lamb shanks
4 oz Carrots
4 oz Celery
8 oz Red onion
8 oz Plum tomatoes
8 oz Red wine
4 Garlic cloves
1/2 Lemon
16 oz Tap water or stock
1 tb Thyme and rosemary


Ragout
12 oz White beans
10 oz Chicken stock
2 Strips bacon
4 oz Carrots
4 oz Celery
4 oz Onion
4 oz Chardonnay
1/2 Head garlic
1 Shallot
1 oz Tomato paste
1 ts Dry mustard
1 ts Juniper berries
1 ts Rosemary
1 ts Sage
1 ts Thyme
1 ts Salt
1/2 ts Pepper


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. SautÚ 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:SautÚ rosemary in oil, drain and dry. Ignite.


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