From: Chef de cuisine Janine Booth, Root & Bone, New York City. Yield: 16 small servings. 6 lamb shanks as needed, salt and freshly ground black pepper 2 Tbsp. plus 2 tsp. olive oil 2 cups mirepoix (diced onion, garlic, celery and carrots) 1 cup red wine 1 tsp. fresh rosemary 1 small bunch fresh thyme 2 qt. chicken stock 1 large onion, julienned to taste, salt and freshly ground black pepper Plantain Cream (yields about 4 cups): 1 very black plantain, sliced 2 tsp. olive ...
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