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Braised Lamb Shanks with White Bean Ragout

Braised Lamb Shanks with White Bean Ragout is a volume 9-10 oct 2006 recipe made with Olive Oil, Lamb Shanks, Carrots, Celery, and Red Onion. Serves 4. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2 oz
• 8
• 4 oz
• 4 oz
• 8 oz
• 8 oz
• 8 oz
• 4
• 1/2
• 16 oz
• 1 tbsp
• 12 oz
• 10 oz
• 2 strip
• 4 oz
• 4 oz
• 4 oz
• 4 oz
• 1/2 head
• 1
• 1 oz
• 1 tsp
• 1 tsp
• 1 tsp
• 1 tsp
• 1 tsp
• 1 tsp
• 1/2 tsp

Method (preview)

1. 1

   Sear lamb shanks in hot olive oil and remove.

2. 2

   Deglaze roasting pan with red wine, return lamb shanks and all vegetables.

3. 3

   Add liquid and all seasonings, cover tightly and place in oven.

4. 4

   Roast at 275F. for 1 1/2 to 2 hours.

5. 5

   For Ragout: Precook bacon. Saut� vegetables in oil. Add beans and liquids.

6. 6

   Simmer for one hour. Add water as needed.

7. 7

   Remove lamb shanks from oven, pour bean ragout in shallow bowl, top with lamb shanks. Top with rosemary and ignite for presentation.

8. 8

   NOTES: To ignite rosemary: Saut� rosemary in oil, drain and dry. Ignite.

9. 9

   Contributed to the FareShare Gazette by Jennie; 3 October 2006. www.fareshare.net