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

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

Industry News & Opinion

Sodexo has partnered with fast casual Blaze Pizza to offer the chain’s signature pizzas, salads, beverages and desserts at select venues served by Sodexo, including colleges and universities.

Bill Lacey, senior vice president of marketing at Sodexo, said that Blaze’s growth in the fast-casual sector drove the partnership. Blaze opened its first unit in 2012 near the University of California at Irvine. Its pizzas are flash fired, cooking in under 180 seconds, according to the chain—a selling point for busy customers.

FSD Resources