Hickory Grilled Lamb Loin with Cannellini Bean, Braised Lamb Shank and Tuscan Fennel Sausage Ragout and Basil Puree
- 2 lamb shanks, preferably hind shank
- 2 tablespoons vegetable oil
- Salt and freshly ground black pepper, to taste
- 1 Spanish yellow onion, medium, diced
- I carrot, medium, diced
- 1 medium rib celery, diced
- 3 garlic cloves
- 1 bay leaf
- 1/2 cup Chianti or dry red wine
- 1 cup chicken stock
- 1/3 cup dried cannellini beans, or great northern beans
- 1 cup chicken stock
- 1/2 cup water
- 1 bay leaf
- 1/2 yellow onion, chopped
- 1/2 carrot, chopped
- 1 rib celery, split
- Salt and freshly ground black pepper, to taste
- 2 tablespoons extra virgin olive oil
- 3 garlic cloves, crushed
- 1 rosemary branch
- The lamb shank braise: Preheat oven to 315 degrees F. Trim excess fat from shank, heat cast iron pan.
- Add 1 tablespoon oil, season shank assertively with salt and pepper, and slowly brown all sides over medium high heat.
- Remove from pan, discarding excess oil.
- Add onion.
- Cook for 5 minutes.
- Add carrots, celery, garlic and bay leaf.
- Cook until vegetables are caramelized and tender.
- Add wine and reduce.
- Add chicken stock and bring to a simmer.
- Place shank in deep pan or dish.
- Pour vegetables and broth over shanks.
- Bring back to a simmer over medium heat.
- Cover and braise for about 1 hour 45 minutes or until meat is tender.
- Remove to cool.
- Strain vegetables from braising liquid.
- Simmer liquid to skim all that rises to the top and reduce by half.
- Pull meat from bone and set aside both meat and braising liquid.
- Cover beans with stock and water.
- Add bay leaf and vegetables, bringing to a simmer.
- Season to taste, continuing to simmer until beans are tender, about 45 minutes.
- Add more water as necessary.
- Trim away silver skin from loin.
- Rub with marinade ingredients.
- The basil puree: 1/2 garlic clove Pinch salt 8 basil leaves, freshest available 2 tablespoons extra virgin olive oil
- Place garlic and a pinch of salt in a mortar.
- Puree, then add basil.
- Puree again.
- Slowly add olive oil to combine.
- The lamb loin and sausage: 1 pound lamb loin, prepared with marinade and grilled to medium rare and allow to rest before slicing, about 5 minutes 1 pound sweet fennel Italian sausage, grilled about 7 minutes and sliced
- Heat cannellini beans in lamb shank braising liquid.
- Add braised meat and sausage to mixture.
- Slice lamb loin against the grain.
- Spoon ragout onto plate, then arrange slices of lamb loin over ragout.
- Drizzle with basil puree and garnish with fresh basil.
lamb shanks, vegetable oil, salt, onion, i carrot, celery, garlic, bay leaf, chianti, chicken stock, beans, chicken stock, water, bay leaf, yellow onion, carrot, celery, salt, extra virgin olive oil, garlic, rosemary
Taken from www.foodnetwork.com/recipes/hickory-grilled-lamb-loin-cannellini-bean-braised-lamb-shank-tuscan-fennel-sausage-ragout-recipe.html (may not work)