Recipe#3520

Title: Braised Lamb 02

From: "Karl E. Moser (KE3NF)" karl-m@home.com 
 Newsgroups: rec.food.recipes 
 Subject: Braised Braised Lamb Shanks With White Beans 
 Date: 11 Jul 1998 06:29:51 -0600 
 Message-ID: <35A545AC.28FD4AEB@home.com> 

For lamb shanks
 4 lamb shanks (about 1 pound each)
 2 tablespoons olive oil
 1 medium onion, chopped coarse
 1 medium carrot, chopped coarse
 1 celery rib, chopped coarse
 8 garlic cloves, chopped coarse
 3 1/2 cups Bordeaux or other full-bodied red wine
 4 cups chicken broth
 1 tablespoon tomato paste
 2 fresh thyme sprigs
 For gremolata
 3 tablespoons chopped fresh parsley leaves (preferably flat-leafed)
 1 teaspoon freshly grated lemon zest (about 1 lemon)
 3 garlic cloves, minced
 For beans
 2 tablespoons extra-virgin olive oil
 2 small onions, chopped fine
 2 small carrots, chopped fine
 2 celery ribs, chopped fine
 3 garlic cloves, minced
 2 cups cooked white beans (preferably Great Northern or navy)
 2 to 2 1/2 cups chicken broth
 2 tablespoons unsalted butter
 1 bay leaf
 1 tablespoon unsalted butter
 3 fresh tarragon sprigs
 Make lamb shanks:  Pat lamb shanks dry and season with salt and
 pepper. In an 8-quart heavy flameproof casserole heat oil over
 moderately high heat until hot but not smoking and brown lamb shanks
 well in batches, transferring to a plate as browned. To casserole
 add onion, carrot, celery, and garlic and saute until onion is
 softened. Add wine and simmer mixture, stirring occasionally, until
 liquid is reduced to about 3 cups.  Return lamb shanks to casserole
 and stir in broth, tomato paste, and thyme. Bring liquid to a boil
 and simmer, covered, stirring and turning lamb shanks occasionally,
 1 1/2 hours. Simmer mixture, uncovered, stirring occasionally, 1
 hour more, or until lamb shanks are tender.
 Make the gremolata while lamb is cooking:  In a small bowl stir
 together gremolata ingredients.
 Make beans while lamb is cooking:  In a saucepan heat oil over
 moderately high heat until hot but not smoking and cook onions,
 carrots, celery, and garlic, stirring, 2 or 3 minutes, or until
 softened. Add beans, 2 cups broth, butter, and bay leaf and cook
 over moderate heat, stirring occasionally and adding enough remaining
 broth to keep beans moist and to reach a creamy consistency, about
 30 minutes. Discard bay leaf and add half of gremolata and salt
 and pepper to taste.
 Transfer lamb shanks to a plate and keep warm, covered with foil.
 Strain braising liquid through a sieve into a saucepan, discarding
 solids, and stir in butter and tarragon.  Boil sauce, stirring
 occasionally, until thickened slightly. Strain sauce through sieve
 into a bowl and season with salt and freshly ground black pepper.
 Sprinkle lamb shanks with remaining gremolata and serve with beans
 and sauce.
 Serves 4.