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

Sidney Central School District in Sidney, N.Y., has received $58,783 from the state to improve its farm-to-school program, The Daily Star reports.

The grant will be used to aid in appointing a farm-to-school coordinator and assistant who will help source local farm products for 10 districts in the region for NY Thursday, an initiative where cafeterias attempt to serve meals made entirely by local ingredients every Thursday.

The funding is part of a $12 million award spread among 12 districts throughout the state by Gov. Andrew Cuomo.

Read the full story via...

Industry News & Opinion

Denver Public Schools has begun posting cooking videos on its Facebook page in an effort to promote the scratch-made meals served in its cafeterias, Denverite reports.

The video tutorials are set up in a similar way to Buzzfeed’s Tasty videos, showing a pair of hands from above as they prepare a meal to background music. The Colorado district promotes the videos with the hashtag #DPSDelicious.

Read the full story via denverite.com .

Industry News & Opinion

Oregon State University will begin weighing waste in its food halls after receiving a $27,000 grant from the Oregon Department of Environmental Quality’s Materials Management program, the Gazette Times reports.

The school will use the money to install a computer-based system to help keep track of the waste .

Through the system, which includes a scale and a camera, staff will be able to weigh leftover food and take a photo of it before it’s discarded.

After reviewing the data collected, school officials say they may try to reduce portion sizes, alter purchases or...

Sponsored Content
Yuzu

From T. Marzetti® Foodservice.

If the current culinary interest in yuzu is any indication, today’s diners are seeking fresher flavors and cleaner eats. Yuzu, a bumpy, big-seeded citrus fruit, is turning up regularly as a tart and tangy ingredient in appetizers, salad dressings and marinades due to its nutritional benefits and tasty flavor.

Here’s how operators can combine seasonal ingredients such as yuzu with other clean label meal components for an easy way to bring health and flavor to the top of the menu.

Healthy and delicious

It’s no secret that diners want...

FSD Resources