Braised American Lamb Shank with Three Bean Ragout and Fresh Ricotta

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
12

Braised American Lamb Shanks make a tender and delicious entrée meal – a perfect comfort food for cold weather days. Chef Tim Love of Lonesome Dove Bistro in Fort Worth spices up his shanks with Guajillo chile powder.

Ingredients

3 cups All-purpose flour
3/4 cup Guajillo chile powder
3 tbsp. Kosher salt
3 tbsp. Freshly cracked pepper
12 American Lamb foreshanks
3/4 cup Olive oil, divided
3 cups Onions, chopped
3 cups Carrots, chopped
3 cups Celery, chopped
15 Cloves Garlic
3 cups White wine
3 qts. Veal or chicken stock
6 sprigs Fresh thyme
6 sprigs Fresh rosemary
6 Bay leaves
6 tbsp. Unsalted butter

Three Bean Ragout:
1-1/2 cups White beans
1-1/2 cups Black beans
1-1/2 cups Cannelinni beans
1 lbs. Bacon, chopped
1 tbsp. Fresh thyme leaves
1 tbsp. Fresh oregano, chopped
3 cups Chicken stock
18 Garlic cloves, sliced
6 Jalapeños, diced
Kosher salt to taste
Freshly cracked pepper to taste

Ricotta Cheese:
1 qt. Buttermilk
1 tsp. Ancho chile powder
1 tsp. Fresh oregano, chopped
1 tsp. Kosher salt
2 qts. Whole milk

Steps

Mix flour, chile powder, salt and pepper together. Roll the shanks in this flour mixture. In a large Dutch oven, heat 2 tablespoons oil over medium-high heat. In batches, sear shanks on all sides to brown; remove from pan. Repeat process adding more oil as needed.

Add onions, carrots, celery and garlic; sauté to brown. Add wine, stock, thyme, rosemary and bay leaves; bring to a boil.

Arrange shanks in three 13 x 9 x 2-inch baking pans, placing 4 shanks in each pan. Divide vegetable mixture between the 3 baking pans, pouring over the shanks. Cover with foil and bake at 325ºF for 2-1/2 hours, turning the shanks halfway through. The meat should be very tender but still on the bone. Remove shanks and keep warm.

Strain sauce and reduce by half. Add butter; stir until melted.

For the Three Bean Ragout: Put all beans in a large pot and cover with cold water. Put a lid on this pan and let beans soak for 6 hours or overnight. Drain beans and return to pot, adding bacon, thyme, oregano, stock, garlic and jalapeños. Cover with water. Bring to a boil and cook for 2 hours, until tender, adding water as necessary. Drain well. Season with salt and pepper.

For the Ricotta Cheese: In a 4-quart saucepan, combine buttermilk, milk, chile powder, oregano and salt. Cook over low heat. Do not stir.

After 15 minutes, check temperature. Continue to check temperature every 2 minutes until it reaches 180ºF. When temperature is achieved, strain through a fine strainer; place in the refrigerator to cool.

Use as needed. Can be stored in the refrigerator for up to 5 days.

Serve shanks with Three-Bean Ragout, Fresh Ricotta and a little pan sauce.

Source: Chef Tim Love - Lonesome Dove Bistro - Fort Worth, Texas

More From FoodService Director

Ideas and Innovation
trail mix

We’ve added fueling stations in our units for our workers who didn’t have time to eat or just need a snack. We have areas set up with trail mix, crackers, cookies and water. It helps us avoid people feeling or getting ill, especially when we get closer to exam periods and student workers are studying and not taking the time to eat.

Ideas and Innovation
reusable coffee cup thermos

We were inspired by a book titled “Influence” to start a sustainable cup program called My Cup. All 15,000 new students receive a reusable cup with their name on it, which they can use at the dining halls. Personalizing helps them invest in the program and actually use it.

Menu Development
quinoa bowl

In a time of growing health consciousness, it might not be enough anymore for food to be merely filling. According to Technomic’s 2016 Healthy Eating Consumer Trend Report , diners are looking for food with a function, such as those with high protein content, immunity-boosting properties, antioxidants, probiotics and more. The data suggests 63% of consumers see these foods as healthier than those without any specific nutritional function—and would be more likely to buy them.

But are those stated preferences translating on an operational level? There, the answer is less clear. Baby...

Ideas and Innovation
phone bed call sick

We make people call and directly talk to their boss or supervisor if they are reporting an absence for a shift. While it is more cumbersome, it is a conscious decision. We have adapted and implemented electronic methods to obtain efficiencies in just about every other functional area, except for electronic absence reporting systems. The direct supervisor can put more pressure on an employee to show up—especially those with some form of the “Super Bowl plague”—than any electronic system can.

FSD Resources