Recipe - Braised Lamb Shanks With White Bean Ragout

2 ounce Olive oil
8 Lamb shanks
4 ounce Carrots
4 ounce Celery
8 ounce Red onion
8 ounce Plum tomatoes
8 ounce Red wine
4 Garlic cloves
One half Lemon
16 ounce Tap water or stock
1 tablespoon Thyme and rosemary

RAGOUT
12 ounce White beans
10 ounce Chicken stock
2 Strips bacon
4 ounce Carrots
4 ounce Celery
4 ounce Onion
4 ounce Chardonnay
One half Head garlic
1 Shallot
1 ounce Tomato paste
1 teaspoon Dry mustard
1 teaspoon Juniper berries
1 teaspoon Rosemary
1 teaspoon Sage
1 teaspoon Thyme
1 teaspoon Salt
One half teaspoon 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 275º for 1 One half to 2 hours.

For Ragout: Precook bacon. Sauté 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:Sauté rosemary in oil, drain and dry. Ignite.

Recipe by: Chris Veatch, Sarducci's Restaurant

Posted to KitMailbox Digest by BarFav@aol.com on Sep 16, 1997