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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
The Only Leg Of Lamb Recipe You’ll Ever Need
Braised Lamb Shanks remastered
This is a nice alternative to a leg of lamb for Easter. Can be done in advance and good for those that don't necessarily like lamb because of perhaps it's a stronger flavor. Make sure to use the mint when braising as it makes a difference! Fresh is best, but dried, crumbled leaf works too.
I also give an alternative to the tomato based sauce, which is 8 cloves of garlic per shank to make a sauce....it's a wonderful option!
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Braised Lamb Shanks with Roasted Fennel, Onions and Potatoes
My way of braising lamb shanks!!!
Slow Cooked Braised Lamb Shoulder Recipe
The weather is getting cooler. Try this delicious Braised Lamb shoulder with some sauteed greens :)
1 Lamb Shoulder(shank removed)
3 large tomatoes, chopped
1 diced onion
2 stalks celery, diced
2 carrots, diced
3 cloves garlic
salt & pepper
1/2 teaspoon ground cumin
3 Tablespoons oil
2 Tablespoons kalamata olives
1 Tablespoon capers
1Tablespoon coconut sugar
1Tablespoon balsamic vinegar
2 teaspoons fish sauce
1 heaped teaspoon grainy mustard
White wine (optional)to deglaze pan
2 heaped teaspoons tapioca flour
water
Preheat oven to 150 degrees Celsius.
Firstly, lightly score lamb with knife and rub in salt & pepper and ground cumin. Then massage all over with oil.
Put a cast iron casserole dish on medium heat, add lamb and seal all over until lightly browned. Set aside.
Add more oil to pan if necessary and add diced vegetables, herbs and garlic. Stir with wooden spoon. Put lid on and cook 5 mins. Remove lid. Add a splash of white wine and cook out for 1 minute(optional). Stir to combine. Add tomatoes, olives, capers, sugar, balsamic vinegar, fish sauce and mustard. Stir to combine. Put lid back on and cook another 5 mins. Remove lid, stir.
Put lamb shoulder on top of vegetables add approx 750mls broth to pan. Put on lid and put casserole dish in preheated oven. Cook approx 3 hours, until meat is falling off the bone.
Remove lamb, rest then remove meat from bone onto separate plate. Put dish with remaining sauce onto low heat.
In a small dish mix tapioca flour with a little water to a smooth paste add to sauce and mix thoroughly until sauce thickens to desired consistency. Serve sauce with meat.
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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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Delicious Braised Lamb Shanks Recipe
The best spicy braised lamb shanks, that will make your taste buds explode.
Follow my step by step recipe:
Ingredients:
3 lb lamb shanks
6 garlic cloves
1 onion
2 carrots
2 chili peppers (optional)
2 tsp oregano
2 tsp cumin
2 tsp paprika
1 cinnamon stick
3 bay leaves
1/3 cup fresh mint
1 cup red cooking wine
1 qt water
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