-
1
The lamb shank braise: Preheat oven to 315 degrees F. Trim excess fat from shank, heat cast iron pan.
-
2
Add 1 tablespoon oil, season shank assertively with salt and pepper, and slowly brown all sides over medium high heat.
-
3
Remove from pan, discarding excess oil.
-
4
Add onion.
-
5
Cook for 5 minutes.
-
6
Add carrots, celery, garlic and bay leaf.
-
7
Cook until vegetables are caramelized and tender.
-
8
Add wine and reduce.
-
9
Add chicken stock and bring to a simmer.
-
10
Place shank in deep pan or dish.
-
11
Pour vegetables and broth over shanks.
-
12
Bring back to a simmer over medium heat.
-
13
Cover and braise for about 1 hour 45 minutes or until meat is tender.
-
14
Remove to cool.
-
15
Strain vegetables from braising liquid.
-
16
Simmer liquid to skim all that rises to the top and reduce by half.
-
17
Pull meat from bone and set aside both meat and braising liquid.
-
18
Cover beans with stock and water.
-
19
Add bay leaf and vegetables, bringing to a simmer.
-
20
Season to taste, continuing to simmer until beans are tender, about 45 minutes.
-
21
Add more water as necessary.
-
22
Trim away silver skin from loin.
-
23
Rub with marinade ingredients.
-
24
The basil puree: 1/2 garlic clove Pinch salt 8 basil leaves, freshest available 2 tablespoons extra virgin olive oil
-
25
Place garlic and a pinch of salt in a mortar.
-
26
Puree, then add basil.
-
27
Puree again.
-
28
Slowly add olive oil to combine.
-
29
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
-
30
Heat cannellini beans in lamb shank braising liquid.
-
31
Add braised meat and sausage to mixture.
-
32
Slice lamb loin against the grain.
-
33
Spoon ragout onto plate, then arrange slices of lamb loin over ragout.
-
34
Drizzle with basil puree and garnish with fresh basil.
