Braised Lamb Shank with Three Bean Ragout

Braised Lamb Shank with Three Bean Ragout

   4 SERVINGS    1 HOUR PREP TIME     6 HOUR SOAK TIME FOR BEANS     2-1/2 HOUR COOK TIME

Ingredients for Lamb Shanks

8 Cedar Springs or Shepherd’s Pride lamb shanks
2 cups all-purpose flour
1/2 cup chili powder
2 tablespoons salt
2 tablespoons black pepper
1/2 cup olive oil, divided
2 cups diced onions
2 cups diced carrots
2 cups diced celery
10 garlic cloves
2 cups white wine
6 cups stock
4 sprigs thyme
6 sprigs rosemary
4 bay leaves
1 tablespoon butter

Ingredients

3/4 cup uncooked white beans
3/4 cup uncooked black beans
3/4 cup uncooked cannellini beans
1/2 pound bacon, cooked and chopped
1/2 tablespoon fresh thyme leaves
1/2 tablespoon fresh oregano, chopped
1-1/cups chicken stock
8 cloves garlic, sliced
3 jalapenos, diced
Kosher salt, to taste
Freshly cracked pepper, to taste

Directions for Lamb  Shanks

  1. Mix flour, chili powder, salt and pepper together. Roll shanks in this flour mixture. In a large Dutch oven, heat 2 tablespoons oil over medium-high heat. In batches, sear shanks on all sides to brown; remove from pan. Repeat process adding more oil as needed. Add onions, carrots, celery and garlic; sauté to brown. Add wine, stock, thyme, rosemary and bay leaves. Bring to a boil.
  2. Arrange shanks in two 13 x 9 x 2-inch baking pans, placing 4 shanks in each pan. Divide vegetable mixture in Dutch oven between baking pans, pouring over shanks. Cover with foil; bake at 325°F for 2-1/2 hours, turning shanks half way through. The meat should be very tender but still on the bone. Remove shanks and keep warm.
  3. Strain sauce and reduce by half. Add butter; stir until melted. Serve 4 shanks with Three-Bean Ragout and a little pan sauce. Pull lamb meat from remaining 4 shanks, reserve for sliders.

Directions for Three Bean Ragout

Put all beans in a large pot, cover with cold water. Cover pot; soak beans for 6 hours or overnight. Drain beans and return to pot, adding bacon, thyme, oregano, stock, garlic and jalapenos. Cover with water. Bring to a boil for 2 hours, adding water as necessary. Season with salt and pepper.

 

Nutrition per serving: 1186 calories, 92 g protein, 82 g carbohydrates, 45 g total fat,
(35% calories from fat), 274 mg cholesterol, 14 g fiber, 3127 sodium, 21.23 mg niacin,
0.94 mg vitamin B6, 5.05 mcg vitamin B12, 12 mg iron, 21 mg zinc

Recipe from Chef Tim Love, Lonesome Dove Bistro (Fort Worth, Texas)
Recipe and image provided by the American Lamb Board

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