Braised Lamb Shank with Three Bean Ragout
- Lamb Shanks8 lamb shanks
- 2 cups all-purpose flour
- 1/2 cup chili powder
- 2 Tbs salt
- 2 Tbs 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 Tbs butter
- Three Bean Ragout3/4 cup uncooked white beans
- 3/4 cup uncooked black beans
- 3/4 cup uncooked cannellini beans
- 1/2 lb bacon, cooked and chopped
- 1/2 Tbs fresh thyme leaves
- 1/2 Tbs fresh oregano, chopped
- 1- 1/2 cups chicken stock
- 8 cloves garlic, sliced
- 3 jalapenos, diced
- kosher salt, to taste
- freshly cracked pepper, to taste
- 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.
- 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.
- Strain sauce and reduce by half. Add butter; stir until melted.
- For 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. Serve 4 shanks with Three-Bean Ragout and a little pan sauce. Pull lamb meat from remaining 4 shanks, reserve for sliders.
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