Braised Lamb Shanks With White Bean Ragout

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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