- Home
- Lamb
- How To make Braised Lamb Shanks with Roasted Garlic& White Beans
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
Keto Recipes - Lamb Shanks With Garlic & Wine
#keto #ketodiet #ketorecipes Making lamb shanks with garlic and wine is a family favorite, and today I share with you how I like to prepare mine using an instant pot.
2 lbs lamb shanks
3 Tablespoons olive oil
10 garlic cloves (sliced)
1/2 cup chicken stock
1/2 cup red wine
1 Tablespoon tomato paste
1/2 tsp dried rosemary
1 Tablespoon unsalted butter
1 teaspoon balsamic vinegar
Procedure:
1) heat oil, brown shanks
2) add garlic, brown
3) Add stock, red wine, tomato paste, rosemary. Stir.
4) pressure cook in instant pot 30 minutes
5) remove lamb.
6) boil liquid (saute setting on low) approx 5 minutes to thicken sauce
7) mix in butter, then add vinegar
8) serve sauce over lamb. Enjoy
Persian Lamb Shank with Fava Bean Dill Rice | Baghali Polo |
If you love fall off the bone meat and rice that is full flavored you have to make this dish!
Persian Lamb Shank with Fava Bean Dill rice aka Baghali polo with mahiche
Instagram The_Persian_Test_Kitchen
Facebook
Ingredients:
For Lamb Shank
1 Lg onion
2 middle size lamb shanks
Salt and pepper to taste
2-3 tbsp olive oil
One dill sprig (optional but I like it)
2 bay leafs
2 tbsp tomato paste
1 tbsp turmeric
4-6 Garlic cloves
Dash of cinnamon
Rice- Baghali polow
4-6 Garlic cloves (optional, with skin on)
2 cups Basmati rice dry
4 oz saffron water ( )
4-7 oz butter or olive oil ( you can add more if you like it less dry at the end)
1.5 cups kosher salt for boiling of rice
7-9 oz fresh or frozen peeled fava bean
2 cups fresh dill ( or sub 1 cup dry if you can't get fresh)
1 cups dry dill
The pot I use 5 quart, works great for making 2 cups of dry rice.
The B-Team: Braised Lamb Shanks with Toasted Orzo, Roasted Garlic and Oven-Roasted Tomatoes
Christine Sanchez from Bobby Flay's B-Team demonstrates how to make Bobby's recipe for braised lamb shanks, a perfect dish for a wintry night. Find the recipe and more at
Roast Lamb with mint sauce #shortvideo
Recipe
Ingredients
- leg of lamb
- lamb marinade (recipe below)
- olive oil
- salt and pepper
- 1 yellow onion, sliced thin
- 1kg baby potatoes
- 1 bunch Dutch carrots
- 500g green beans
- mint sauce (recipe below)
Method
1. Add the sliced onions to the bottom of an oven-safe dish.
2. Place the lamb on top and score with a sharp knife and cover in the marinade.
3. Drizzle the potatoes with olive oil and season with salt then pour around the lamb.
4. Place the lamb and potatoes into a 180c oven for 25 min per 500g, but use this as a guide.
5. Use a probe to check the internal temp after about 45 minutes, for lamb cooked medium (I'm not a huge fan of rare lamb) you want to pull it out around 55c (it will continue to cook a few more degrees) and let it rest for at least 15 minutes.
6. At the 45 minute mark, it's a good time to check your potatoes, they will probably not take as long as the lamb. When they are ready, remove and set aside. You can flash them at the end so they are hot when you are ready to serve.
7. While your lamb is resting, add the carrots to the pan and put them in the oven. After 10 minutes, add the green beans and the potatoes if they need reheating.
8. When ready to serve, slice the lamb and serve it with the veg and mint sauce. Happy days!
Lamb marinade
- 4 cloves garlic
- 2 large sprigs rosemary
- 1 tsp salt
- 1 tsp mustard powder
- 1 tsp fresh ground pepper
- 2 tbsp olive oil
Method
1. Blend everything in a mortar and pestle.
Mint sauce
- 1 bunch of picked mint leaves
- 1 tsp sugar
- 1/2 tsp salt
- 3 tbsp white balsamic vinegar (apple cider works well also)
- 3 tbsp water
- 1 tsp xanthan gum
Method
1. Blend the mint, vinegar, salt, sugar and water together.
2. Once blended, add the xanthan gum while the blender is still going.
3. Store in the fridge until you are ready to use.
Slow Cooked Rack of Lamb with Rosemary Mash & Green Beans
This NZ rack of lamb recipe is worthy of a dinner party. This is a slow cooker recipe, which works brilliantly.
Dutch Oven Mediterranean Lamb Shank | Dutchy Cooking |
#lambshank #castironwednesday #freezerraid
Mediterranean Lamb Shanks cooked in a Dutch Oven on a Wood Burning Stove
Ingredients.
Nothing set in stone with this recipe, just what i could find in the Freezer and Cupboards.
1 Tsp Oil
2 Lamb Shanks
12 Shallots
6 Chestnut Mushrooms or any Mushrooms you have
2 Chopped Garlic Cloves
1 Chopped Red Pepper
10 Baby Tomatoes or any tomatoes you have
1 1/2 Tbs Italian Herbs
1 Tsp Ground Black Pepper
1 Tsp Salt
1 Sprig Rosemary
1/3 Bottle White Wine
500 ml Chicken Stock or Lamb Stock
Please Subscribe, Like & Comment. Thanks for watching it is 100% Appreciated!
Sharing the Creativity & Passion Worldwide!
Watch our cooking videos:
..........Keep In Touch..........
Website:
email. DutchyCooking@gmail.com
YouTube:
Instagram:
Twitter:
Facebook: