• Ingredients: 50
  • Serves: 6

"redeye" braised lamb shanks and beans with lamb shanks, vegetable oil, dried kidney beans , picked over, large onion, chopped fine, red bell pepper, chopped fine, large carrot, cut into 1/4-inch dice, garlic cloves, chopped, slices bacon, chopped, additional if not using coffee, brewed coffee if desired, a bouquetgarni composed of 5 fresh parsley sprigs, 3 fresh thyme sprigs, and 2 fresh rosemary sprigs, tied, bay leaves, dried hot red pepper flakes.


  • 6 lamb shanks
  • 3 tbsps. vegetable oil
  • 1 lb. dried kidney beans , picked over
  • 1 large onion, chopped fine
  • 1 red bell pepper, chopped fine
  • 1 large carrot, cut into 1/4-inch dice
  • 4 garlic cloves, chopped
  • 2 slices bacon, chopped
  • 4 cups water plus 2 cups additional if not using coffee
  • 2 cups brewed coffee if desired
  • a bouquetgarni composed of 5 fresh parsley sprigs, 3 fresh thyme sprigs, and 2 fresh rosemary sprigs, tied
  • 2 bay leaves
  • 1/2 tsp. dried hot red pepper flakes

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


  1. Step 1 Pat lamb shanks dry and season with salt. In a heavy ovenproof kettle large enough to hold shanks tightly in one layer heat oil over moderate heat until hot but not smoking and brown shanks in 2 batches, transferring to a plate.

    For this step you will need

  2. Step 2 Add beans to kettle and top with shanks. Add remaining ingredients and bring to a boil over high heat, without stirring.
  3. Step 3 Alternatively, brown shanks in a large heavy skillet in same manner, transferring to a 17- by 11-inch roasting pan.

    For this step you will need

  4. Step 4 Put beans around shanks and scatter mixture with vegetables and bacon. In a saucepan bring 4 cups water and coffee to a boil.

    For this step you will need

  5. Step 5 Deglaze skillet with about 1 cup coffee mixture, scraping up brown bits, and add to shank mixture with remaining ingredients.

    For this step you will need

  6. Step 6 Shank mixture may be prepared up to this point 2 days ahead, cooled, uncovered, and chilled, covered.
  7. Step 7 Reheat shank mixture in middle of a preheated 350°F. oven, covered, 30 minutes, or until heated through, before proceeding.
  8. Step 8 Transfer shanks and beans with a slotted spoon to a heated platter, discarding bouquet garni and bay leaves, and bring braising liquid to a boil.

    For this step you will need

  9. Step 9 (If using roasting pan, pour braising liquid into a large saucepan and bring to a boil.) Boil braising liquid until thickened slightly, about 5 minutes, and pour over shanks and beans.