Tim Love's Braised Lamb Shanks

Thanks to Chef Tim Love for this great recipe! Visit www.loveburgershack.com

Chef Tim Love's Braised American Lamb Shank with Three Bean Ragout

4 Colorado lamb fore shanks
1 cup diced onions
1 cup diced carrot
1 cup diced celery
6 cloves of garlic
3 sprigs fresh rosemary
2 sprigs fresh thyme
¼ cup guajillo chile powder
1 cup white wine
2 bay leaves
2 T. butter, unsalted
1 cup flour
1 T. Kosher salt
1 T. freshly cracked black pepper
¼ cup olive oil
4 cups veal stock (see below)
Three bean ragout (see below)

· Mix flour, chile powder, salt and pepper together
· Roll the shanks in the flour mixture
· In a large roasting pan, heat up the oil
· Sear both sides of all shanks at the same time
· Add onion, carrot, celery, and garlic and continue to sear
· Add wine, stock, thyme, rosemary and bay leaves
· Bring to a boil and then reduce to a simmer and cover for 2 ½ hours, turning the shanks every 15 minutes
· Meat should be very tender but stay on the bone.
· Strain the sauce and reduce by half and add butter
· Serve shank with three bean ragout, fresh ricotta and a little of the pan sauce

Three Bean Ragout

½ cup white beans
½ cup black beans
½ cup cannelloni beans
4 oz. bacon
1 tsp. Thyme
1 tsp. Oregano
1 cup chicken stock
8 garlic cloves
2 jalapenos
Salt and pepper, to taste

· Pick through all beans, removing any foreign objects
· Put all beans in a large pot and cover with cold water
· Put a lid on this pot and let beans soak for 6 hours or overnight
· Rinse beans and return to pot, add all other ingredients, cover with water
· Bring to a boil for 2 hours, adding water as needed
· Season with salt and pepper to taste

Veal Stock

8 pounds veal bones, cut into 2 inch chunks
2 medium onions, coarsely chopped
2 medium carrots, coarsely chopped
1 celery stalk, coarsely chopped
1 leek, coarsely chopped
2 large tomatoes, quartered or ½ cup tomato paste
1 tsp. Whole peppercorns
2 bay leaves
2 sprigs fresh thyme
8 garlic cloves, smashed

· Preheat oven to 450 degrees.
· Arrange bones in a roasting pan, large enough to hold them in a single layer
· Roast in the oven until dark golden brown, about 1 ½ hours, turning to brown all sides
· After the first hour, add the remaining ingredients to brown
· Transfer the bones and vegetables to a large stockpot, 10 - 12 quarts
· Pour off the fat from the roasting pan and deglaze the pan with 2 cups of water, scraping up any particles that stick to the bottom of the pan
· Pour this into the stockpot with enough additional water to cover all ingredients by 3 inches
· Bring water to a boil, reduce heat and simmer, uncovered, 4 to 6 hours, skimming the foam as it accumulates on top, and adding water as needed to keep the bones and vegetables covered at all times
· Strain the liquid into a clean pot, pressing down to extract all juices
· Reduce this mixture, over medium heat, until 2 quarts remain
· Cool and refrigerate in a covered container for up to 3 days, discarding any hardened layer of fat before using or freezing
· Makes 2 quarts