| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Entreés |
4 |
Servings |
INGREDIENTS
| 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 |
| 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 |
INSTRUCTIONS
RAGOUT
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 1/2 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
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