Orange Cinnamon Braised Lamb Shank, White Bean and Porcini Ragout, Roasted Root Vegetables

Ingredients   Lamb Shank 6 Lamb Shanks ¼ cup canola oil ¼ cup olive oil ¼ cup butter ¼ cup flour 2 Large Onions Chopped 4 Stalks Celery Chopped 2 Large Carrots Chopped 2 Large Tomatoes Chopped 1.5L Brown Beef or Lamb Stock ½ cup Red Wine ½ cup Sherry 10-15 Whole Black Peppercorns 10 Sprigs of Thyme 5 Bay leaves 10 Cloves of Garlic Cornstarch Salt and Pepper to taste

Ragout 3 cups White Navy Beans Cooked ¼ cup Minced Shallot ¼ cup Diced Red Peppers ¼ cup Halved Grape or Cherry Tomatoes ¼ cup Porcini Mushrooms Reconstituted ¼ cup Scallions Minced 2 tbsp olive oil 2 tbsp butter Salt and Pepper to taste   Root Vegetables 2 Large Parsnips Chopped 4 Large Carrots Chopped 1 Bulb Fennel Chopped ¼ cup olive oil 10 Sprigs of Thyme Salt and Pepper to taste

Method

Lamb Shank

1. Season lamb liberally with salt and pepper and sear on medium high heat in a large pot or Dutch oven on all sides until golden brown.  Set aside.
2. In the same pot add carrots, celery, onions and tomatoes and sauté until golden
3. Add butter, flour and stir to combine
4. Add red wine, sherry and reduce by ¾.
5. Add stock, thyme, peppercorns, garlic, bay leaves and bring to a simmer
6. Add lamb to liquid mixture and cover tightly
7. Braise in a 300 degree oven for approximately 2 ½  to 3 hours until lamb is tender.
8. Remove lamb from pot and set aside.
9. Strain braising liquid and reserve as sauce for lamb

 Ragout

1. In a large sauté pan combine olive oil, shallots, red peppers, tomatoes and beans
2. Add porcini mushrooms, scallions and butter.  Sauté until combined and reserve.

 Root Vegetables

1. Combine all the ingredients and toss through until well mixed and roast in a 350 degree oven for 25-30 min until tender.
2. Cover and reserve.

 Serving

1. Serve plated or family style layering the ragout down first followed by the root vegetables and the lamb and sauce.