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Braised Lamb Shank with Garlic
and Rosemary Flageolet Beans
Ingredients:
- 4 lamb shanks
- 8 small sprigs rosemary
- 8 small slivers of garlic
- 4 anchovie fillets (optional)
Braising:
- 50g duck fat or butter
- 1/2 C tomato paste
- 1 carrots, roughly chopped
- 1/2 celery stalk, roughly chopped
- 1/2 leek, roughly chopped
- 1 onion roughly chopped
- 1 head garlic, crushed
- 2 sprigs thyme
- 4 sprigs rosemary
- 1 bay leaf
- 2 L chicken or lamb stock
- 1 75cl bottle red wine
Beans:
- ½ C Dried Flagolet beans, Soaked in water overnight
- 2 ea Bay leaves
- 3 C chicken stock
Sauce:
- 1/4 lb bacon, chopped
- 1 Clove garlic, diced
- 1 sprig rosemary, picked
- Cooked Flagolet beans
- fresh chopped parsley
Procedure:
Make 3 incisions into the meat of the shank and insert a piece of rosemary and garlic into each one. Put one anchovy in the center of each shank. Season the meat well.
In a very hot roasting tray, brown the shanks on all sides and remove. Add the braising vegetables and brown them as well. Add the tomato paste and cook without allowing to stick. Add the herbs and deglaze with 2/3 of the red wine. Add the stock and return the shanks. Bring to the boil and cook for 3-4 hours, covered in 300 F.
While the shanks are cooking drain the water from the beans and rinse in cold fresh water. Add the beans, stock and bay leaves to a medium saucepan and bring to a boil. Cook at a gentle simmer unitl the beans are tender, but not mushy. ( will vary depending on the dryness/freshness of the beans roughly 1 ½ hours. Allow to cool naturally.
When the shanks are tender, remove them from the cooking liquor and cool them while keeping them covered so they don't dry out. Liquidize the remaining braising liquid with vegetables and strain.
Reheat the shanks in the sauce. In a large saucepan, brown the bacon and add the sauce vegetables. Brown them as well and deglaze with the remaining red wine. Reduce the wine to a glaze and add 1 ½ c sauce. Strain the beans from their cooking liquor and add them with the herbs.
Place a quenelle shaped spoon of mash at the top of the plate. Place the hot shank standing up on the plate and spoon the sauce and beans over it. Sprinkle with parsley and serve.
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