Name:   roswellric - Subject:   Help with Grilled Lamb Chops?? Date:   9/15/2011 9:24:35 PM

Braised Lamb Shanks with White Beans

Lamb Shanks:

4 lamb shanks (about 1 pound each)

2 tablespoons olive oil

1 medium onion, chopped coarse

1 medium carrot, chopped coarse

1 celery rib, chopped coarse

8 garlic cloves, chopped coarse

2 1/2 cups Bordeaux or other full-bodied red wine

4 cups chicken broth

1 tablespoon tomato paste

2 fresh thyme sprigs

Gremolata:

3 tablespoons chopped fresh parsley leaves (preferably

flat-leafed)

1 teaspoon freshly grated lemon zest (about 1 lemon)

3 garlic cloves, minced

Beans:

2 tablespoons extra-virgin olive oil

2 small onions, chopped fine

2 small carrots, chopped fine

2 celery ribs, chopped fine

3 garlic cloves, minced

2 cups cooked white beans (preferably Great Northern or navy)

2 to 2 1/2 cups chicken broth

2 tablespoons unsalted butter

1 bay leaf

1 tablespoon unsalted butter

1 tablespoon chopped tarragon leaves

To make the lamb shanks:

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. 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. 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. Simmer mixture, uncovered, stirring occasionally, 1 hour more, or until lamb shanks are tender.