CookTeaser

Serves 2

A CookTale

As Cathie picks up her pace, I’m able to pick up mine. Last evening’s dinner, an adaptation from the New York Times by Florence Fabricant, was an example of a recipe with many components, and a far cry from the past two weeks of Broccoli, Apple Juice or a few ounces of Pasta.

INGREDIENTS

1 Can of Cannellini Beans
2 TB of EVOO (more if needed)
2 Large Lamb Shanks
Kosher Salt & Black Pepper
3 Large white Turnips (about 1-1/2 lbs), peeled, halved & sliced to half circles
3 Leeks (chopped)
4 large Garlic Cloves (sliced)
Lemon peel from one lemon
2 TB of fresh Rosemary leaves, plus sprigs for garnish
2 cups of Dry Vermouth or Dry White Wine
2 cups Veal or Chicken Stock
2 oz of Veal Demi Glace* (optional)

* available by “More Than Gourmet” on-line from Amazon

METHOD

1. Heat 2 TB of EVOO on medium-high in a 4-quart stovetop casserole. Season the Lamb Shanks liberally with Salt & Pepper, add to the casserole & sear to a deep color, about 15 minutes Remove to a platter. Add the prepared Turnips, brown lightly until beginning to tenderize. Remove to a bowl.

2. Reduce the heat to low. Add the chopped Leeks & sliced Garlic, sauté until softened. Stir in the Lemon peel, Rosemary & the Wine. Return the Lamb Shanks to the casserole, cover & simmer on low heat for 1 hour.

3. While meat cooks, add the canned Beans & their broth to a saucepan, bring to a simmer, cover & cook for 10 minutes on low. Turn off the heat & set the sauce pan aside.

4. After 1 hour, the Lamb should begin to tenderize. Remove them to a platter, leaving all liquid in the casserole. Drain the Beans & add to the casserole. along with the Turnips, the 1- 1/2 cups of stock & the (optional) Demi Glace. Season with Salt & Pepper. Bring to a simmer. Tuck in the Lamb, cover & cook on low 30 to 45 minutes, until all the ingredients in the casserole are very tender.

5. Transfer to plates, garnished with Rosemary branches & an additional spoonful of the sauce & serve.