Braised American Lamb Shank with Three Bean Ragout and Fresh Ricotta

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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.


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


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

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