Braised Lamb/Veal shanks with white beans

2012-02-03 19:27:30 UTC

Ingredients:

Default
1.0 pound Beans, Cannellini
2.0 tablespoon Oil, Olive
4.0 pound Veal Shanks
2.0 each Onion
2.0 stalk Celery
2.0 each Carrot
6.0 clove Garlic
1.5 cup Wine, Red
1.5 cup Stock, Chicken
1.5 cup Tomatoes
3.0 tablespoon Tomato Paste
1.0 teaspoon Thyme
1.0 each Bay Leaves

Instructions:

Soak beans overnight

Heat pan over medium high, add oil, brown shanks on all sides (do in
batches, don't crowd)
Remove shanks, add onion, celery, and carrots. Cook for 5 - 10 minutes
till cooked
Add garlic - cook 2 more minutes
Deglaze with the wine
Add drained beans and remaining ingredients. Return shanks to pot.
Bring to simmer, reduce heat to low (put in oven at 200)
simmer till meat tender and beans done (3 - 4 hours)

Season with salt and pepper.

Servings: 1
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/38

Sous-vide Lamb Chops

2012-02-07 02:21:53 UTC

Ingredients:

12.0 each Lamb Chops
2.0 teaspoon Rosemary - Fresh minced fine
2.0 clove Garlic sliced thin
0.25 cup Wine, Red Vermouth
2.0 cup Stock, Veal

Instructions:

Clean the chops and remove excess fat and silver skin.

Sprinkle liberally with salt and white pepper on both sides. Sparingly sprinkle with the minced rosemary. Place one thin slice of garlic on each chop.

Pack the chops into a vacuum bag, making sure that the garlic remains on the chop.

Seal the bag, again, making sure the garlic stays in place.

I always trim the excess bag off so it doesn't collect water while in the bath. Helps prevent slop and burns.

Process in the water bath at 55C (131 F) for about three hours. They're probably done sooner, but the extra time seems to make them a little more tender. Also, want to make sure due to the thickness.

Remove from the vacuum bag, reserving the bag liquid. Place chops on paper towels to dry them off. They must be very dry for pan frying.

Heat a pan over medium high till hot. Oil the pan lightly, and saute the chops. To saute, place the chops in the pan and don't move them for several minutes. When a crust forms on the bottom, they should release easily from the pan. Turn them over, and saute on the other side.

When done, remove to a plate. Deglaze the pan with the vermouth, scraping up the fond (brown bits sticking to the pan). Reduce the vermouth to just a teaspoon or so, and add the veal stock. Add any juices that have collected around the chops on the plate, and the juices from the vacuum bag. Bring to a boil, and reduce by half. Adjust the seasonings, and add the gnocchi. Bring to a boil. Remove when appropriately thick.

Plate the chops over the gnocchi and enjoy :)

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/531

Recipes On Rails: New Recipes tagged with lamb

Braised Lamb/Veal shanks with white beans

Sous-vide Lamb Chops