Braised Lamb Shanks With White Bean Ragout

What irony that sinners consider the greatest problem they face in this world to be the problem of pain. The ultimate insult against God is that man thinks he has a problem of pain. Man, who deserves to be plunged into hell at this moment, and is indescribably fortunate that he is breathing normally, complains about unhappiness. Instead of falling on his knees in the profoundest possible gratitude that God holds back His wrath and infinite fury, the sinner shakes his fist in heaven’s face and complains against what he calls “pain.” When he receives his due, he will look back on his present condition as paradisiacal. What he now calls misery, he will then consider exquisite pleasure. The most severe torment anyone has ever known in this life will seem like heaven in comparison with one moment of the full fury of the divine Being.

John Gerstner

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Entrees	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	T	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	t	Dry mustard
1	t	Juniper berries
1	t	Rosemary
1	t	Sage
1	t	Thyme
1	t	Salt
1/2	t	Pepper

INSTRUCTIONS

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 275Â° for 1
1/2 to 2 hours.  For Ragout: Precook bacon. SautÃ© 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:SautÃ© 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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1069 Calories From Fat: 481 Total Fat: 54.1g Cholesterol: 39.7mg Sodium: 1462.7mg Potassium: 2640.2mg Carbohydrates: 107.3g Fiber: 20.5g Sugar: 15.4g Protein: 36.3g