Caught part of an interesting cooking show on PBS this afternoon.
'Secrets of a Chef': Hubert Keller
http://www.hubertkeller.com/recipes/...-Episode-204-A
The addition of fresh cut green beans towards the end of the sauce
looked wonderful. Here's the recipe:
Braised Lamb Shanks Provencal
4 lamb shanks, approximately 1-1/4 pound each
3 tablespoons olive oil
2 stalks celery, chopped
1 cup pearl onions, peeled
6 baby carrots, peeled and chopped (or 2 regular carrots)
1 tablespoon olive oil
1 cup white wine
1-1/2 cup tomatoes, peeled, seeded, diced (or 1 14-oz can diced
tomatoes, drained)
1/2 cup orange juice
Zest of 1 orange
Zest of 1 lemon
1 sprig fresh parsley
1 sprig fresh thyme
1 2-inch piece celery
3 large basil leaves
1 2-inch piece leek
2 cups chicken stock
2 cups green beans, cut in half
1 cup edamame beans
1 tablespoon parsley, chopped
Optional: 2 sprigs fresh rosemary
Preheat oven to 350° F.
Season both sides of the lamb shanks with salt and pepper.
In 5-quart soup or casserole pot, heat 3 tablespoons olive oil over high
heat until almost smoking. Add shanks and sear 5 minutes on each side
until golden brown. Remove from pan and set aside.
Add celery, onions, and carrots to same pan with 1 tablespoon olive oil.
Sauté vegetables for 4 to 5 minutes, or until they begin to take on a
light brown color.
Add wine, 1/2 cup tomatoes, orange juice, orange and lemon zests to pan,
and cook for 5 minutes.
Assemble a bouquet garni by placing the parsley, thyme, basil and 2-inch
celery piece inside the 2-inch leek piece, and tying tightly with twine.
Add the stock and bouquet garni to the pan. Return shanks to the pan and
bring liquid to a light simmer. The liquid should not come up more than
halfway up the meat.
Cover and place in oven for 3 to 3 1/2 hours turning shanks every 30
minutes until shank meat is very tender and falling off the bone.
Transfer shanks to serving platter and remove the bouquet garni. Cover
the meat with foil to keep warm until the sauce is finished.
Place the pan with the juices back over medium-high heat and bring to a
simmer. Add the green beans, and cook 4-5 minutes or until tender but
still crisp.
Add remaining 1 cup tomato, edamames, and chopped parsley. Heat throughout.
Generously spoon bean mixture and sauce over the shanks and garnish with
sprigs of fresh rosemary, if desired.
Jill