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How To make Braised Lamb Shanks with Roasted Garlic& White Beans
1 c Dried Cannellini, great
- Northern or navy beans 1 lg Head garlic
1 tb Olive oil
4 Lamb shanks, trimmed of fat
- and membrane (1 pound) 2 sm Carrots, peeled and diced
1 Onion, chopped
1 Stalk celery, diced
1/2 c Dry red wine
1/2 c Defatted beef stock
28 oz Plum tomatoes, drained
- (1 can) 2 tb Chopped fresh rosemary -or-
- 2 ts dried 1 Bay leaf
Salt and freshly ground - pepper to taste
Sort beans, discarding any debris. Rinse and place in a large bowl. Cover with cold water and let soak for at least 8 hours of overnight. Alternatively, in a large pot, cover beans with water and bring to a boil. Boil for 2 minutes. Remove from the heat and let stand for 1 hour. Preheat oven to 300 degrees. Remove as much of the outer husk of the garlic as possible without separating the colves. Wrap loosely in aluminum foil and bake for 30 minutes. Unwrap foil and separate the cloves slightly so that they cook evenly. Wrap again and bake for 30 minutes longer, or until the garlic is very soft. Set aside to cool. Increase oven temperature to 325 degrees. In a Dutch oven, heat 1 1/2 teaspoons oil over medium-high heat. Add lamb shanks and brown on all sides. Remove from the pan and drain on paper towels. Add the remaining 1 1/2 teaspoons oil to the pan, then add carrots, onions and celery; saute for 2 to 3 minutes, or until softened. Add wine and cook until it has reduced by half, 5 to 7 minutes. Stir in beef stock, tomatoes, rosemary and bay leaf. Peel half the roasted garlic cloves and add to the pan; bring to a boil. Return the meat to the pan, cover tightly and place in the oven. Bake for 1 1/2 to 2 hours, turning the shanks occasionally, or until the meat is very tender. Meanwhile, drain beans and place in a large heavy pot. Add water to cover by about 4 inches and bring to a boil. Reduce heat to low and simmer for 45 minutes to 1 hour, or until the beans are tender. Drain. (This recipe
can be prepared ahead to this point. Cover and refrigerate the stew and beans separately for up to 2 days. Lift off fat that has solidified on the surface of the stew and reheat before proceeding.) With tongs, transfer the shanks to a plate, cover and keep warm. Remove bay leaf from the sauce and skim off fat. Boil the sauce for about 5 minutes, or until slightly thickened. Peel the remaining roasted garlic and add to the sauce along with the drained beans. Heat through and season with salt and pepper. Mound the bean mixture on a platter and place the lamb shanks on top. Serves 4. CALORIES: 445 PER SERVING; PROTEIN: 40 GRAMS; FAT: 10 GRAMS; CARBOHYDRATE: 46 GRAMS; SODIUM: 518 MILLIGRAMS; CHOLESTEROL: 89 MILLIGRAMS.
How To make Braised Lamb Shanks with Roasted Garlic& White Beans's Videos
Instant Pot Lamb Shank “fall-off-the-bone”
Instant Pot Lamb Shank “fall-off-the-bone” ????
This juicy lamb shank was super easy to prepare and the flavour never disappoints! ???? Instead of braising in the oven for over 2 hours, cook the shanks in the Instant Pot for less than an hour!
INGREDIENTS:
* 2 lamb shanks (400g each)
* 2 tbsp olive oil
* 2 tbsp tomato sauce
* 4 cups beef stock
* 2 tbsp corn starch
* 2 tbsp cold water
* 1 tsp salt, pepper, garlic & onion powder
METHOD:
1. Pay dry the lamb shanks and season with salt, pepper, garlic and onion powder
2. Press Sauté: add olive oil, then brown lamb shanks for ~3 minutes each side
2. Set browned shanks aside. Add 4 cups of beef stock and 2 tbsp tomato sauce, mix then press Cancel
3. Place browned lamb shanks back into the pot. Seal your instant pot, Pressure Cook at High for 35 minutes + 15 minutes Natural Release. Release remaining pressure when time is up
4. Remove shanks and set aside. Press Sauté and bring sauce to a boil. In a small bowl, combine corn starch and water then add to pot. Mix until sauce reaches desired thickness
5. Serve with mashed potatoes or rice!
Seven Hour Lamb with Minted Cannellini Beans & Gremolata
This is the perfect meal for Easter, Passover or a long, lingering Sunday dinner. Proven techniques such as larding (adding flavor directly into the meat), the use of a mirepoix (carrots, onions & celery) plus slow roasting are great skills to learn that you can apply to a myriad of dishes. Chef Sam Putnam patiently and expertly takes you through the easy lamb prep and excellent side dish of minted cannellini beans.
Slow Roasted Lamb Shanks with Garlic and Rosemary
This is simply the easiest and most flavorful way to enjoy lamb. This cut is also the most affordable, which makes it a great choice for entertaining. Moist, fragrant and falling off the bone, this recipe should be a regular in your fall/winter dinner repertoire.
Braised Leg of Lamb - THANKSGIVING
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HERE IS THE RECIPE:
Ingredients
1 (6-8-lb.) semiboneless leg of lamb
3 lb. small red potatoes, scrubbed clean
15 cloves garlic, crushed
6 large carrots, peeled and cut into 3 pieces
6 sprigs fresh rosemary
2 bay leaves
1 large yellow onion, cut lengthwise into eight wedges
2 cups chicken stock
1 cup dry white wine ( I used chardonnay)
Minced flat-leaf parsley, to garnish
Kosher salt and freshly ground black pepper, to taste
--Arrange a rack 8 from broiler element and heat broiler to high. Put lamb in a large roasting pan, season generously with salt and pepper, and broil, flipping once, until browned, about 25 minutes. Remove lamb from oven and heat oven to 325°.
--Arrange potatoes, garlic, carrots, rosemary, bay leaves, and onions around lamb; pour in chicken stock and wine. Season wine mixture with salt and pepper and cover pan tightly with aluminum foil. Place roasting pan in oven and cook, turning lamb once, until fork tender, 4–5 hours.
--Transfer to a wire rack and let cool 20 minutes. Transfer lamb and vegetables to a large serving platter and sprinkle with minced parsley; serve pan juices on the side.
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Lamb Shanks Curry | Braised Lamb Shanks | Kenyan Ugali and Sukuma Wiki
Lamb hanks curry is very comforting and delicious, perfect for these cold fall season.
Shanks are tough cuts but with slow and long cooking they yield a melting fall off the bones and flavorful dish.
INGREDIENTS
4 Pieces ( about 5lbs or 2.28 kg ) Lamb shanks, trimmed .
Kosher salt and freshly ground black pepper
2 Tbs Vegetable oil
Whole Spices
1/2 Tsp Cumin seeds
1/2 Tsp Coriander seeds
1/4 Tsp Fennel seeds
6 -8 whole cloves
6 - 8 Whole peppercorns
1 Cinnamon stick , broken in two
3 Star Anise
2 Bay leafs
1 Red onion, peeled and diced
1 Carrot , peeled and sliced
1 Tbs Ginger garlic paste
1 Tbs Curry powder
1 tbs Cumin coriander powder
1 Tsp Chili powder
1Tsp Tomato paste
4 Cups Chicken stock or water
1 Tbs Worcestershire sauce
1/2 Lemon, juiced
1 Tsp honey (optional) but its good for balancing acidity.
Cilantro for cooking and garnishing.
Serve with ugali and Sukuma wiki
The Only Leg Of Lamb Recipe You’ll Ever Need