For Osso Bucco:

2 lamb shanks, whole
1 cup flour
1/4 cup pure olive oil
1 carrot, chopped
1 celery stalk, chopped
1 med. yellow onion, chopped
3 cloves garlic, crushed
1 shallot, chopped
1/3 cup tomato paste
1/2 bottle red wine (cabernet works best)/ or about 4 cups
2 cups veal stock
juice of 1 lemon

Sachet:

3 whole peppercorns
2 tsp. rosemary
3 parsley stems
2 sage leaves
salt and pepper, to taste

For Cassoulet:

5 cups great Northern (white) beans (or about 2 cans)
1 cup bacon, chopped
1 shallot, minced
salt and pepper, to taste
2 tsp. tarragon (optional)

Preheat oven to 325°F.

Season the lamb shanks and dredge in flour. Heat some of the oil in a large skillet and brown lamb shanks on all sides and set aside. Heat the rest of the oil in a medium-large stock pot and add the onions, carrots, celery, shallot, and garlic.

Sauté until slightly-browned and stir in the tomato paste. Add the lamb shanks and cover with the stock and wine. Add the sachet (wrapped in cheesecloth or stuffed into a tea strainer) and bring to a simmer. Stir once and put onto lower rack in oven. Braise stew for about an hour-and-a-half, stirring every half-hour.

While the Osso Bucco is cooking, drain the beans. Heat a medium sauce pot and add the chopped bacon. When almost browned, pour out about half the bacon fat and add the chopped shallots. Stir in the beans (and tarragon) and bring to a simmer (this can be done the day before).

Take the pot out of the oven when tender, but not falling off the bone. Take the shanks out of the mix and set aside. Remove the sachet and discard.

Pour the vegetables and liquid into a blender or food processor and puree into a thick sauce.

Put the hot beans into a bowl, put the shanks on top of the beans, and ladle the sauce on top. YUM!

Note: Traditionally, this dish is served iwth a garnish called "Gremolata," which is parsley, lemon zest, and garlic that is all finely chopped up together and sprinkled on top.

Submitted by: chef cAz