• Ingredients: 37
  • Serves: 4

Braised lamb shanks with white beans with unsalted butter, fresh tarragon sprigs.

Ingredients

For lamb shanks

  • 4 lamb shanks
  • 2 tbsps. olive oil
  • 1 medium onion, chopped coarse
  • 1 medium carrot, chopped coarse
  • 1 celery rib, chopped coarse
  • 8 garlic cloves, chopped coarse
  • 3 1/2 cups Bordeaux or other full-bodied red wine
  • 4 cups chicken broth
  • 1 tbsp. tomato paste
  • 2 fresh thyme sprigs

For gremolata

  • 3 tbsps. chopped fresh parsley leaves
  • 1 tsp. freshly grated lemon zest
  • 3 garlic cloves, minced

For beans

  • 1 tbsp. unsalted butter
  • 3 fresh tarragon sprigs

For assembly

  • Powdered sugar
  • 2/3 cup raspberry jam
  • 8 tbsps. dark rum
  • 2 1-pound baskets fresh strawberries, hulled, sliced, or three 10-ounce package sliced frozen strawberries in syrup, thawed, drained well
  • 8 medium bananas, peeled, cut into 1/3-inch-thick slices
  • Additional fresh strawberries
  • Additional bananas
  • Whipped cream
  • Fresh mint sprigs

For mango ravioli

To cook fish and assemble dish

  • Special equipment: a deep-fat thermometer

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies

Directions

Make lamb shanks:

  1. Step 1 Pat lamb shanks dry and season with salt and pepper. In an 8-quart heavy flameproof casserole heat oil over moderately high heat until hot but not smoking and brown lamb shanks well in batches, transferring to a plate as browned.

    For this step you will need

  2. Step 2 To casserole add onion, carrot, celery, and garlic and sauté until onion is softened. Add wine and simmer mixture, stirring occasionally, until liquid is reduced to about 3 cups.

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  3. Step 3 Return lamb shanks to casserole and stir in broth, tomato paste, and thyme. Bring liquid to a boil and simmer, covered, stirring and turning lamb shanks occasionally, 1 1/2 hours.

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Make the gremolata while lamb is cooking:

Make beans while lamb is cooking:

  1. Step 4 In a saucepan heat oil over moderately high heat until hot but not smoking and cook onions, carrots, celery, and garlic, stirring, 2 or 3 minutes, or until softened.

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  2. Step 5 Add beans, 2 cups broth, butter, and bay leaf and cook over moderate heat, stirring occasionally and adding enough remaining broth to keep beans moist and to reach a creamy consistency, about 30 minutes.

    For this step you will need

  3. Step 6 Transfer lamb shanks to a plate and keep warm, covered with foil. Strain braising liquid through a sieve into a saucepan, discarding solids, and stir in butter and tarragon.

    For this step you will need

  4. Step 7 Boil sauce, stirring occasionally, until thickened slightly. Strain sauce through sieve into a bowl and season with salt and freshly ground black pepper.

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Nutrition information

Calories 1,548 Carbohydrates 56 g (19%)
Fat 89 g (136%) Protein 104 g (209%)
Saturated Fat 38 g (188%) Sodium 973 mg (41%)
Polyunsaturated Fat 5 g Fiber 13 g (51%)
Monounsaturated Fat 39 g Cholesterol 334 mg (111%)