Recipe: Dean and DeLuca Lamb Osso Bucco with Bean Ragout

LAMB OSSO BUCCO AND OVEN-BAKED BEAN RAGOUT WITH ROASTED GARLIC AND PORCINI

"Osso buco is usually made with veal shanks and often served with risotto. This version features tender, succulent lamb and hearty, baked cannellini beans. This recipe takes time to prepare, but the reward is worth every minute. The beans are so outstanding, they could serve as a meal on their own. You will need to start them 1 day before serving."

FOR THE OVEN BAKED BEAN RAGOUT:
1 cup dried cannellini beans
1/4 cup virgin olive oil
1 red onion, finely chopped
2 cloves garlic, minced
1 teaspoon minced fresh rosemary
4 cups chicken stock or canned low-salt chicken broth
1 bay leaf
Salt and freshly ground black pepper to taste
FOR THE OSSO BUCCO:
1 ounce dried porcini mushrooms
4 tablespoons virgin olive oil, divided use
1 cup flour
1 teaspoon salt
1/2 teaspoon ground black pepper
4 lamb shanks, silver skin removed
1 large white onion, diced
1 bulb fennel, trimmed and diced
2 carrots, peeled and diced
2 cups diced tomatoes
3 cups dry red wine
4 cups veal stock, chicken stock, or canned low-salt chicken broth
4 fresh sage leaves, minced
1 head garlic, halved horizontally
2 tablespoons unsalted butter

TO MAKE THE RAGOUT:
Rinse and pick over the beans. Soak overnight in water to cover by 2 inches. Drain.

Preheat the oven to 325 degrees F.

In a heavy ovenproof casserole or Dutch oven heat the olive oil over medium heat and saute the onion and garlic until the onion is translucent, about 3 minutes. Add the rosemary and beans, then toss together. Add the stock or broth and bay leaf. Season with salt and pepper.

Bake, uncovered, until the beans are tender but not falling apart, about 1 hour. Remove from the oven, cover, and set aside.

TO MAKE THE OSSO BUCCO:
Soak the mushrooms in warm water to cover for 20 minutes. Drain, reserving the liquid. Dice the mushrooms and set aside. Strain the liquid though cheesecloth or a coffee filter to remove grit.

Preheat the oven to 375 degrees F.

In a Dutch oven or large flameproof casserole, heat 2 tablespoons of the olive oil over medium heat.

In a shallow bowl, combine the flour, salt, and pepper. Dredge the lamb in the seasoned flour and brown on all sides in the oil. Using a slotted spoon, transfer the lamb to a bowl.

Pour off the fat from the pan. Add the 2 remaining tablespoons oil and heat over medium heat. Add the onion, fennel, and carrots and saute for 5 minutes. Add the lamb shanks, mushrooms, and tomatoes and saute for 5 more minutes. Add the red wine and simmer uncovered for an additional 5 minutes to reduce. Add the stock or broth, mushroom liquid, and sage.

Cover and bake in the oven until very tender, 2 to 3 hours.

About 1 hour before the meat is done, wrap each garlic half in aluminum foil. Place on the oven rack to bake alongside the meat.

Using a slotted spoon, transfer the lamb shanks to a bowl. Cover and keep warm. Place the pan over medium heat and cook to reduce the liquid to about 2 cups. Taste and adjust the seasoning.

Remove the garlic from the oven, unwrap, and squeeze the soft garlic pulp into the braising liquid and vegetables. Add the butter and continue to simmer gently. Meanwhile, reheat the beans.

TO SERVE:
Spoon the beans into large, shallow soup bowls. Place 1 lamb shank on top of the beans in each bowl. Spoon the braising liquid and vegetables from the pot over the lamb shanks. Serve with crusty bread.

Enjoy this substantial and succulent dish with robust Cabernet Sauvignon, Merlot, Sangiovese, Barbera, Syrah, Petite Sirah or a fine Pinot Noir.

Makes 4 servings
Source: Dean and DeLuca by Jeff Morgan and Steven Rothfeld