1 cup all-purpose flour
1-1/2 tablespoons Guajillo chile powder
1-1/2 tablespoons Kosher salt
1-1/2 tablespoons freshly cracked pepper
6 American Lamb foreshanks
6 tablespoons olive oil, divided
1-1/2 cups chopped onions
1-1/2 cups chopped carrots
1-1/2 cups chopped celery
7 garlic cloves
1-1/2 cups white wine
1-1/2 quarts veal or chicken stock
3 sprigs fresh thyme
4 sprigs fresh rosemary
3 bay leaves
3 tablespoons unsalted butter
Three Bean Ragout (recipe follows)
Ricotta Cheese (recipe follows)
Three Bean Ragout
3/4 cup uncooked white beans
3/4 cup uncooked black beans
3/4 cup uncooked Cannelinni beans
1/2 pound bacon, chopped
2 teaspoons fresh thyme leaves
2 teaspoons fresh oregano, chopped
1-1/2 cups chicken stock
9 cloves garlic, sliced
3 jalapenos, seeded and chopped
Kosher salt, to taste
Freshly cracked pepper, to taste
2 cups buttermilk
2 cups whole milk
1/2 teaspoon ancho chile powder
1/2 teaspoon fresh oregano, chopped
Mix flour, chile powder, salt and pepper together. Roll the shanks in this flour mixture. In a large Dutch oven, heat 2 tablespoons oil over medium-high heat. In batches, sear shanks on all sides to brown; remove from pan. Repeat process adding more oil as needed.
Add onions, carrots, celery and garlic; sauté to brown. Add wine, stock, thyme, rosemary and bay leaves; bring to a boil.
Arrange shanks in two 13 x 9 x 2-inch baking pans, placing 3 shanks in each pan. Divide vegetable mixture between the 2 baking pans, pouring over the shanks. Cover with foil and bake at 325ºF for 2-1/2 hours, turning the shanks halfway through. The meat should be very tender but still on the bone. Remove shanks and keep warm.
Strain sauce and reduce by half. Add butter; stir until melted.
Three Bean Ragout
Put all beans in a large pot and cover with cold water. Put a lid on this pan and let beans soak for 6 hours or overnight. Drain beans and return to pot, adding bacon, thyme, oregano, stock, garlic and jalapenos. Cover with water. Bring to a boil and cook for 2 hours, until tender, adding water as necessary. Drain well. Season with salt and pepper.
In a 2-quart saucepan, combine buttermilk, milk, chile powder, oregano and salt. Cook over low heat. Do not stir.
After 15 minutes, check temperature. Continue to check temperature every 2 minutes until it reaches 180ºF. When temperature is achieved, strain through a fine strainer; place in the refrigerator to cool.
Use as needed. Can be stored in the refrigerator for up to 5 days.
Serve shanks with Three-Bean Ragout, Fresh Ricotta and a little pan sauce.
PREP TIME: 1 Hour
COOK TIME: 2 Hours 30 Minutes