Perfect Slow-Roasted Lamb Shanks with Cannellini Beans | Cook with Curtis Stone | Coles
Your family will fall in love with this hearty, warming Slow-roasted lamb shanks served on a bed of cannellini beans. It's the perfect dinner to serve all winter long. Full recipe Subscribe to the Coles channel for brand new recipe videos every week, as well as kitchen hacks and handy cooking tips @coles. For more Curtis Stone recipes check out the full playlist
Slow-Roasted Lamb Shanks with Cannellini Beans
Serves 4 Prep 20 mins (+ resting time) Cooking 3 hours 5 mins
4 Coles Australian Lamb Shanks, French trimmed
1 tbs extra virgin olive oil
1 small brown onion, finely chopped
2 medium carrots, coarsely chopped
6 garlic cloves, crushed
4 thyme sprigs
1 tbs tomato paste
3/4 cup (185ml) dry white wine
2 cups (500ml) salt-reduced chicken stock
400g can cannellini beans, rinsed, drained
1 tsp thyme leaves
1 cup watercress sprigs
1/2 lemon, zested
Extra virgin olive oil, extra, to drizzle
1. Preheat oven to 150°C (130°C fan-forced). Pat the lamb dry with paper towel and season with salt and pepper. Add oil to a large heavy-based casserole pan and heat over medium-high heat. Add the lamb and cook, turning as needed, for 8-10 mins or until brown all over. Transfer lamb to a large plate.
2. Pour off all but 2 tsp fat in the pan. Reduce heat to medium and add the onion, carrots, garlic and thyme sprigs. Cook, stirring often, for 4 mins or until the vegetables brown slightly. Add the tomato paste and cook, stirring, for 2 mins or until the tomato paste deepens in colour and begins to stick to the base of the pan. Add the wine and stir, scraping the bottom of the pan. Add the stock, then return the lamb to the pan. Bring to a simmer.
3. Cover the pan and cook in the oven for 11/4 hours. Turn the lamb and cook, covered, for 1 hour. Uncover and cook for a further 20 mins or until lamb is tender. Transfer the lamb to a clean plate and loosely cover with foil. Set aside to rest.
4. Skim off any fat from the surface of the liquid in the pan. Remove and discard the thyme sprigs. Stir in the beans and thyme leaves and place the pan over medium heat. Cook, stirring occasionally, for 8-10 mins or until the beans are heated through. Season.
5. Spoon the bean mixture into a rimmed serving platter. Add the lamb and top with watercress and lemon zest. Drizzle with extra oil to serve.
Swap me: To make this dish without wine, swap it for extra salt-reduced chicken stock.
Watch now
Ginger & Maple Glazed Christmas Ham:
The Best Roasted Garlic Hommus:
How to Make Crispy-skin Barramundi with a Chilli-lime Dressing:
Creamy Seafood Prawn Soup with Fennel & Herbs:
For more recipes and inspiration, visit:
For homemade creations, tips and recipe advice, visit:
For more trending recipe content and cooking hacks, visit:
MMMM SLOW COOKED LAMB Recipe - Halal Chef
A Mouth Watering Slow Cooked Lamb Dish that has Juicy Tender Lamb, fresh Couscous Salad along with a delicious Lamb Sauce.
Lamb is cook to perfection and just melts in your mouth & that Couscous Salad & the Sauce compliments it very well. Perfect for family dinner.
Thank you for always watching and subscribing.
►SUBSCRIBE:
►LAST VIDEO:
►INSTAGRAM:
►SNAPCHAT:
►FACEBOOK:
INGREDIENTS:
tbsp. = Tablespoon
tsp. = Teaspoon
Ingredients for the Slow Cooked Lamb
Single Rack of Lamb. You can also use Lamb Shoulder. (Shoulder would take 2 hours longer to cook)
1 tbsp. Black Peppercorns
5 Garlic Cloves
2 Sticks of Rosemary leaves
1 and Half tbsp. Smoked Paprika
2 tsp. Salt
1 tbsp. Lemon Juice
3 tbsp. Olive Oil
3 Whole Onions
1 Whole Garlic
2 tbsp. Apple Cider Vinegar
3 Cups of Lamb/Beef Stock
Foil Paper/Roasting Tray
Ingredients for the Couscous Salad
1 Cup of Couscous
1 and Half Cup of Lamb/Beef Stock
Quarter of Red, Yellow & Green Peppers Chopped
2 Spring Onions Sliced
8 Cherry Tomatoes Chopped
Half a Red Chilli
Handful Freshly Chopped Parsley
Pinch of Salt & Pepper
2 tbsp. Olive Oil
1 tbsp. Lemon Juice
--------Ingredients for the Lamb Sauce----------
Juices from the Cooked Lamb
Half a Roasted Garlic
2 tbsp. Worcester Sauce
Salt to taste
1 teaspoon of Black Pepper
Enjoy it and do leave a comment if you try it. Thanks!
Julia Child's Leg of Lamb Intimidated the Hell Out of Me
This is Julia Child's Roast Leg of Lamb recipe from Mastering the Art of French Cooking Volume 1.
????Support the Channel on Patreon!
????I'm on Instagram
???? Merchandise
????What I Use (Amazon Store)
Mastering the Art of French Cooking Vol 1 & 2:
Music:
#juliachild #jamieandjulia #antichef
This Lamb & Rice Will Be Your New Favourite Recipe!
Go to and take your Free 30-second quiz! Thank you #noom for sponsoring today's video!
If you want the Perfect Lamb and Rice recipe then try this Lamb recipe served with Arabian Rice and Sauce, so tender and flavorful.
Please Support the Channel by becoming a Member or simply by Donating.
FOLLOW ME:
►Instagram and Snapchat: halal_chef
►Facebook:
►TikTok: halalchef
►Business Inquiries/Collab: contacthalalchef@gmail.com
►Patreon
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
EQUIPMENT FOR THIS RECIPE
Chef Knife
Knife Sharpener
Garlic Grater
Lemon Zester
Lemon Squeezer
Measuring Spoons
Baking Paper
Foil Paper
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
CAMERA I USE
Camera & Lens
Tripod
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
FAVORITE COOKING EQUIPMENT
Baking Tray
Baking Paper
Baking Dish
Burger Press
Blender
Blender 2
Chopping Board
Chef Knife
Chef Knife 2
Cast Iron Skillet
Colander
Frying Wok
Glasses
Garlic Press
Hand Mixer
Lemon Squeezer
Large Colander
Lasagna Dish
Mocktail Making Set
Muddler
Metal Spatula
Measuring Spoons
Measuring Cups
Meat Tenderizer
Meat Thermometer
Pestle and Mortar
Potato Masher
Roasting Tray
Steel Pan
Wood Serving Board
Wok
Wok 2 (Large)
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ __ _ _ _ __ _ _ _ _
Servings: 5 - 7
►Ingredients For the Lamb and Rice
►For the Spice Mix
2 tsp black peppercorns
2 tsp coriander seeds
1/4 tsp whole cloves
1 tsp cumin seeds
5 green cardamom
1 tsp fennel seeds
3 - 5 whole red chilies
1 tsp turmeric
2 tsp dry herbs
1 tbsp salt
►For the Lamb
1.2 kg (2.6lbs) leg of lamb (You could use 2kg (4.4lbs), cooking timing will increase)
3 tbsp olive oil
Spice mix as required
3 Onions
►For the Rice
3 cups rice
2 onions
7 garlic cloves
3 green chilies
1/2 cup oil
1 tbsp spice mix
2 tsp salt or to your taste
Few whole spices (bay leaves, cardamom etc)
4 cups stock
►For the Sauce
Half onion
2 -3 tomatoes
1 green chili
25g coriander
Lime zest
2 tbsp lime juice
1/2 tsp salt
1/4 cup water
ENJOY!
#lamb #rice
DISCLAIMER: This video is sponsored. The description may contains affiliate links to products we enjoy using ourselves. Should you choose to use these links, this channel may earn affiliate commissions at no additional cost to you. We appreciate your support!
halal chef
lamb and rice
lamb and rice recipe
lamb
rice
lamb and rice dish
lamb and rice dinner
lamb with rice
lamb rice recipe
slow roasted lamb
leg of lamb
lamb shoulder
whole lamb recipe
best lamb and rice recipe
how to make lamb with rice
roasted lamb
middle eastern food
middle eastern cuisine
biryani recipes
chicken mandi
lamb mandi
mutton mandi
arabic food
lamb recipe
dinner
cooking
how to
arabic recipes
chicken shawarma
rice recipes
Roasted Leg of Lamb Recipe
⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️
►INGREDIENTS:
5 pounds bone-in leg of lamb brought to room temperature for 1 hour
3 tablespoons olive oil extra virgin
1 tablespoon Dijon mustard
4 large garlic cloves minced
2 tablespoons fresh rosemary minced
2 tablespoons fresh thyme minced
2 teaspoons salt
1 teaspoon ground black pepper
????Printable recipe:
►DIRECTIONS:
1. Preheat oven to 350 degrees F and fit roasting pan with a rack. Set aside.
2. In a small bowl, combine olive oil, Dijon mustard, garlic, rosemary, thyme, salt and pepper. Mix well with a spoon.
3. Pat dry leg of lamb with paper towels and make shallow cuts on top in a diamond pattern. Place on previously prepared baking rack and rub mixture mostly on top and covering the sides and bottom a bit.
4. Bake leg of lamb uncovered according below timechart until desired doneness. Remember meat will keep cooking as it rests.°Medium Rare: 130 – 135 degrees F internal temperature – about 20 minutes/lb.°Medium Well: 140 – 145 F internal temperature – about 25 minutes/lb.°Well-Done: 150 – 155 F internal temperature – about 30 minutes/lb.
5. My best advice for 5 lbs leg of lamb is to check internal temperature after 1 hour and go from there. For 2-3 lbs leg of lamb, check after 45 minutes. It all comes down to checking often after a certain period of time towards the end. You can also broil it for a bit at the end.
6. Remove lamb roast from the oven and let rest uncovered for 15 minutes.
7. Using a sharp knife, slice leg of lamb perpendicular to the bone starting with the meaty part most accessible to you. No hard rules.
8. Serve roasted leg of lamb warm at a celebration table or use cold leftovers in sandwiches or salads.
????PRODUCTS USED IN VIDEO (affiliate):
Favorite Air Fryer
6 Quart Instant Pot LUX
8 Quart Instant Pot DUO
Measuring cups
Measuring spoons
Sharp Chef's Knife
Glass bowls
Healthy cooking spray
Favorite blender
4 cup glass measuring cup
Unbleached parchment paper
Favorite dutch oven
Zester
Almond flour
Bragg’s liquid aminos
Maple syrup
Vanilla extract
Almond milk
Avocado oil
Disclaimer: product links may include affiliate links.
SUBSCRIBE to my channel here:
????ABOUT IFOODREAL
My name is Olena Osipov and I have spent the last 11 years making it my mission for you to cook quick and easy healthy meals for your family. I grew up in Ukraine watching my grandma cook with real food. Now I combine her recipes with a sprinkle of my nutrition education and budget and time-saving skills (as a mom of 2), to help you eat healthy while living a busy life! Read more about me
????COME SAY HI:
ALL MY RECIPES:
INSTAGRAM:
FACEBOOK:
PINTEREST:
#ifoodreal #healthyrecipes #shorts