Braised lamb shanks with white bean ragout
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Braised lamb shanks with white bean ragout
  Lamb    Beans  
Last updated 6/12/2012 1:10:02 AM. Recipe ID 37153. Report a problem with this recipe.
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      Title: Braised lamb shanks with white bean ragout
 Categories: EntreÚs
      Yield: 4 Servings
 
      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

MMMMM---------------------------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.
  
  Recipe 




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Recipe ID 37153 (Apr 03, 2005)

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