Recipes : Hickory Grilled Lamb Loin with Cannellini Bean, Braised Lamb Shank and Tuscan Fennel Sausage Ragout and Basil Puree : Food Network

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Hickory Grilled Lamb Loin with Cannellini Bean, Braised Lamb Shank and Tuscan Fennel Sausage Ragout and Basil Puree

Recipe courtesy Highland Bar and Grill
Show:	The Best Of
Episode:	Classic French

2 lamb shanks, preferably hind shank
2 tablespoons vegetable oil
Salt and freshly ground black pepper, to taste
1 Spanish yellow onion, medium, diced
I carrot, medium, diced
1 medium rib celery, diced
3 garlic cloves
1 bay leaf
1/2 cup Chianti or dry red wine
1 cup chicken stock

The lamb shank braise: Preheat oven to 315 degrees F. Trim excess fat from shank, heat cast iron pan. Add 1 tablespoon oil, season shank assertively with salt and pepper, and slowly brown all sides over medium high heat. Remove from pan, discarding excess oil. Add onion. Cook for 5 minutes. Add carrots, celery, garlic and bay leaf. Cook until vegetables are caramelized and tender. Add wine and reduce. Add chicken stock and bring to a simmer. Place shank in deep pan or dish. Pour vegetables and broth over shanks. Bring back to a simmer over medium heat. Cover and braise for about 1 hour 45 minutes or until meat is tender. Remove to cool. Strain vegetables from braising liquid. Simmer liquid to skim all that rises to the top and reduce by half. Pull meat from bone and set aside both meat and braising liquid.

Cannellini beans:
1/3 cup dried cannellini beans, or great northern beans
1 cup chicken stock
1/2 cup water
1 bay leaf
1/2 yellow onion, chopped
1/2 carrot, chopped
1 rib celery, split
Salt and freshly ground black pepper, to taste

Cover beans with stock and water. Add bay leaf and vegetables, bringing to a simmer. Season to taste, continuing to simmer until beans are tender, about 45 minutes. Add more water as necessary.

The loin marinade:
2 tablespoons extra virgin olive oil
3 garlic cloves, crushed
1 rosemary branch

Trim away silver skin from loin. Rub with marinade ingredients.

The basil puree: 1/2 garlic clove Pinch salt 8 basil leaves, freshest available 2 tablespoons extra virgin olive oil

Place garlic and a pinch of salt in a mortar. Puree, then add basil. Puree again. Slowly add olive oil to combine.

The lamb loin and sausage: 1 pound lamb loin, prepared with marinade and grilled to medium rare and allow to rest before slicing, about 5 minutes 1 pound sweet fennel Italian sausage, grilled about 7 minutes and sliced

Heat cannellini beans in lamb shank braising liquid. Add braised meat and sausage to mixture. Slice lamb loin against the grain. Spoon ragout onto plate, then arrange slices of lamb loin over ragout. Drizzle with basil puree and garnish with fresh basil.

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