Lamb Shank on White Beans

I finally have an afternoon with lots of time to make this slow cooked dinner. I took the lamb shank out of the freezer yesterday and it was nicely defrosted in the refrigerator. The beans were not soaked but it wasn't a problem. I soaked them for an hour in water that I brought to a boil then did the slow cook in beef stock. It worked well. I soaked them with a teaspoon of baking soda in the water. Then drained and rinsed before cooking in beef stock. Lots of rich flavour here.

 

The lamb cooking liquid in this recipe is reminiscent of an Espagnole sauce, one of the five French style mother sauces.

Jacob lamb is an heirloom breed originating in Israel and then moved throughout the world over the past century. The flock in the old country has dwindled and a couple from Abbotsford, who are neither shepherds or farmers, have taken on the task of repatriating them to Israel.

 

Ewes from a flock near Swift Current were purchased by this adventurous couple and they are reported by CBC News. 

 

 The New York Times also presented the story of these sheep from Canada. The couple reportedly slept with the prized sheep while they were in quarantine for several weeks.

Silver Spirit Farm butchered the rams and are officially out of the shepherding business. This lamb/ram is mild, flavourful and tender. 

I adapted this recipe to cook the one lamb shank I had.

Tom Valenti's Lamb Shanks 

Tom was the first chef in New York City to serve this recipe. It is in his cookbook "Welcome to My Kitchen".

6 lamb foreshanks

Coarse salt and pepper, to taste

3 tbsp. plus 1/4 cup olive oil

2 ribs of celery, roughly chopped

1 carrot, roughly chopped

1 onion, roughly chopped

2 tbsp. tomato paste

5 sprigs of dried thyme

1 bay leaf

8 whole black peppercorns

1 tbsp. anchovy paste

1 whole head of garlic, cut in half crosswise

2 c. red wine

1 c. white wine

1/3 c. white-wine vinegar

1 tsp. sugar

3 c. beef stock

Preheat oven to 325 F. Season the lamb with salt and pepper.

Heat 3 tablespoons oil in a pot over medium-high heat. Add the celery, carrot, and onion; cook until very soft, 8 to 10 minutes.

Add the tomato paste and cook 1 to 2 minutes. Add the thyme, bay leaf, peppercorns, anchovies, and garlic; cook 3 minutes.

Add the wines, vinegar, and sugar; raise the heat to high and bring to a boil. Lower the heat to medium and add the broths. Leave over medium heat while you brown the lamb shanks.

Pour the remaining 1/4 cup of olive oil into a sauté pan. Over medium-high heat, brown the lamb shanks well on all sides, using tongs to flip them over.

Transfer lamb shanks to a roasting pan and pour the braising liquid on top. Cover with aluminum foil and cook in the preheated oven for 1 hour. Remove the foil and cook 2 1/2 to 3 hours more, turning the shanks over every half hour until the meat is very soft.

Remove the shanks from the braising liquid and strain the liquid. Skim any fat that rises to the surface, then use the liquid as a sauce. Serve in shallow bowls atop White Bean Puree. 

White Bean Puree        from Epicurious

1 1/2 c. dry Great Northern beans

1 onion, cut into 1/4-inch dice

1 rib of celery, cut into 1/4-inch dice

1 carrot, cut into 1/4-inch dice

2 cloves of garlic (1 smashed and 1 minced) and 1 bay leaf

2 sprigs fresh thyme plus 1 teaspoon thyme leaves

6 c. beef stock

Coarse salt and pepper, to taste

1/3 c. heavy cream

Few drops extra-virgin olive oil

Soak the beans overnight. Or place beans in a pot, cover with cold water and bring to a boil over high heat; remove from heat and set aside, covered, for 1 hour.

Drain the beans; transfer to a 2-quart pot with the diced onion, celery, carrot, smashed garlic, bay leaf, thyme sprigs, 5 cups of stock, salt, and pepper to taste. Bring to a boil. Lower the heat; simmer until beans are very tender, about 90 minutes. If the mixture becomes dry, add some of the remaining broth.

Drain the beans; discard the thyme sprigs and bay leaf. Warm the beans in a pan over medium heat. Add the cream, thyme leaves, minced garlic, salt, and pepper. Let simmer. Cook until the cream is reduced and is almost dry on the beans, about 4 to 5 minutes.

Puree the beans in a food processor, adding a few drops of oil. Adjust seasonings.