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Braised Lamb Shanks with Four Bean and Chorizo Stew

Braised Lamb Shanks with Four Bean and Chorizo Stew
YIELDS
6 servings

Recipe Courtesy Jason Parsons, Executive Chef, Peller Estates, Niagara-on-the-Lake, Ontario.

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Ingredients

Braised Lamb Shanks

2
Tbsp olive oil (30 ml)
6
lamb shanks
½
cup carrot, diced (125 ml)
¼
cup shallots, sliced (60 ml)
½
cup celery, diced (125 ml)
4
cloves garlic
½
bunch thyme sprigs
½
bunch parsley sprigs
4
cup beef stock (1 litre)
1
cup Cabernet Franc, preferably Peller Estates Private Reserve Cabernet Franc, 2002 (250 ml)
2
cup water (500 ml)
2
bay leaves
1
tsp white peppercorns (5 ml)
3
juniper berries
2
Tbsp tomato paste (30 ml)

Four Bean and Chorizo Stew

¼
cup butter, to sauté (60 ml)
1
chorizo sausage, diced
1
clove garlic, finely chopped
1
shallot, finely chopped
½
cup cooked beluga lentils (125 ml)
½
cup cooked black beans (125 ml)
½
cup cooked navy beans (125 ml)
½
cup fresh fava beans, fresh, blanched, skinned (125 ml)
¼
cup lamb braising liquor or chicken or beef stock (60 ml)
12
pieces baby fennel, blanched
18
pieces oven dried tomatoes
½
cup cubed butter, to finish the dish (125 ml)
Handful finely chopped mixed herbs, such as tarragon, parsley and chervil
Sprout salad, for garnish (optional)
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Directions

Step 1

Preheat oven to 425 degrees F.

Step 2

Heat a Dutch oven over high heat. Add olive oil and sear the lamb shanks until they turn a golden colour on all sides, about 6 to 8 minutes. Transfer shanks to a plate.

Step 3

In the same pot that the lamb shanks were seared in, sauté the carrots, shallots and celery over medium heat. Cook until golden brown and caramelized, about 5 minutes. Add the garlic and cooked until softens, about 1 minutes. Add the tomato paste. Stirring constantly, cook until tomato paste turns a rust colour, about 5 minutes. Add bay leaves, white peppercorns and juniper berries and cook for a further 2 minutes.

Step 4

Deglaze the pot with the Cabernet Franc and reduce it by half. Add back the lamb shanks. Add the beef stock, parsley and thyme. Add enough water, so that the liquid only comes half way up the shanks. Cover with lid. Braise in the oven, until meat is fork tender and almost falling off the bone, about 2 ½ hours. Serve the lamb shanks with the Four Bean, Chorizo and Baby Fennel Stew.

Step 5

Melt ¼ cup of butter in a large pan over medium to high heat. Add chorizo sausage and sauté until just cooked through, about 3 minutes. Add the shallots and garlic and cook to release the flavours, about 2 to 3 minutes. Add the lentils, black beans, navy beans and fava beans, oven-dried tomatoes, fennel and lamb braising liquor. Bring to a simmer to re-heat beans, about 5 minutes. Reduce heat to medium-low, slowly add the butter in stages. Keep watching the butter to ensure that it is blending in with sauce but not melting; if it is melting too quickly, remove saucepan from heat and whisk off heat for a minute or so. Finish with the herbs and season with salt and pepper. Serve the stew with Braised Lamb Shanks.

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