See Also: Braised Colorado Lamb Shank with Three Bean Ragout(recipes)
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Braised Colorado Lamb Shank with Three Bean Ragout (recipes)


Serves 4



Ingredients

4 Colorado lamb fore shanks

1 cup diced onions

1 cup diced carrot

1 cup diced celery

6 cloves of garlic

3 sprigs fresh rosemary

2 sprigs fresh thyme

¼ cup guajillo chile powder

1 cup white wine

2 bay leaves

2 Tbsp. Butter, unsalted

1 cup flour

1 Tbsp. Kosher salt

1 Tbsp. Freshly cracked black pepper

¼ cup olive oil

4 cups veal stock (see below)

three bean ragout (see below)





Method for the Shanks

1. Mix flour, chile powder, salt, and pepper together.

2. Roll the shanks in the flour mixture.

3. In a large roasting pan heat up the oil. Sear both sides of all shanks at the same time. Add onion, carrot, celery, and garlic and continue to sear. Add wine, stock, thyme, rosemary and bay leaves.

4. Bring to a boil and then reduce to a simmer and cover for 2 ½ hours turning the shanks every 15 minutes. Meat should be very tender but stay on the bone.

5. Strain the sauce and reduce by half and add butter. Serve shank with three bean ragout, fresh ricotta and a little of the pan sauce.







Three Bean Ragout

½ cup white beans

½ cup black beans

½ cup cannelinni beans

4 ounces bacon

1 tsp. Thyme

1 tsp. Oregano

1 cup chicken stock

8 garlic cloves

2 jalapenos

salt and pepper, to taste



Pick through all beans, removing any foreign objects. Put all beans in a large pot and cover with cold water. Put a lid on this pot and let beans soak for 6 hours or overnight. Rinse beans and return to pot, add all other ingredients, cover with water. Bring to a boil for 2 hours, adding water as needed. Season with salt and pepper to taste.







Veal Stock

8 pounds veal bones, cut into 2-inch chunks

2 medium onions, coarsely chopped

2 medium carrots, coarsely chopped

1 celery stalk, coarsely chopped

1 leek, coarsely chopped

2 large tomatoes, quartered, or ½ cup tomato paste

1 tsp. Whole peppercorns

2 bay leaves

2 sprigs fresh thyme

8 garlic cloves, smashed



1. Preheat oven to 450 degrees.

2. Arrange bones in a roasting pan large enough to hold them in a single layer. Roast in the oven until dark golden brown, about 1 ½ hours, turning to brown all sides.

3. After the first hour, add the remaining ingredients to brown. Transfer the bones and vegetables to a large stockpot, 10- to 12- quarts.

4. Pour off the fat from the roasting pan and deglaze the pan with 2 cups of water, scraping up any particles that stick to the bottom of pan. Pour this into the stockpot with enough additional water to cover all ingredients by 3 inches.

5. Bring water to a boil, reduce heat and simmer, uncovered, 4 to 6 hours, skimming the foam as it accumulates on top, and adding water as needed to keep the bones and vegetables covered at all times.

6. Strain the liquid into a clean pot, pressing down to extract all juices. Reduce this mixture, over medium heat, until 2 quarts remain.

7. Cool and refrigerate in a covered container for up to 3 days, discarding any hardened layer of fat before using or freezing.



Makes 2 quarts