- 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
Greek Fall-off the Bone Lamb Shanks (Braised in a delicious sauce)
Get the recipe here:
Ingredients
4 lamb shanks
1/4 cup olive oil
2 carrots
2 celery stalks
3-4 potatoes
1 onion
6 garlic cloves, grated
15-oz crushed tomatoes
3-4 tablespoons Balsamic vinegar
4-5 cups water or broth
1 and 1/2 teaspoon salt, or to taste
freshly cracked black pepper, to taste
1 heaping teaspoon dried oregano
2 rosemary sprigs
1 teaspoon ground cumin
2 Bay leaves
2-4 tablespoons fresh lemon juice
Instructions
Preheat the oven to 350 °F, 180 °C.
Season the lamb on both sides lightly with salt and pepper.
Place a cast-iron (enamel coated) pot over medium-high heat. Add olive oil and brown the lamb shanks on all sides. Do this in 1-2 batches. Set the lamb aside.
While the lamb is browning, prepare the vegetables. Peel and roughly chop the onion and potatoes. Chop the carrots and celery.
Add the vegetables to the pot with a pinch of salt and cook until golden. About 7-8 minutes over medium heat.
Add the garlic and warm through until fragrant.
Add the balsamic, tomato sauce, the herbs and spices. Place the lamb on top and cover with water or broth. Season with salt and pepper.
Place the lid on the pot and transfer to the preheated oven.
Allow the lamb to cook for about 3 hours or until the meat is tender and falling off the bone.
Carefully remove the lamb from the pot and set aside in a platter. Remove the vegetables as well. Taste the sauce and adjust the seasoning if needed.
Place the pot over medium-high heat and allow the sauce to reduce and thicken to your desired cinsistency. I like to mash a potato into the sauce at the beginning to help thicken it.
Add the lemon juice and either place the lamb back into the pot to warm through or serve the sauce on top.
Kali Orexi!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
Professional Chef's Best Braised Lamb Shanks Recipe!
The secret to cooking the best lamb shank you've ever had is braising! Not familiar with braising or a need a friendly reminder? Chef Michael Smith has you covered with this step by step recipe that will have your guests swooning over the depth of flavour and warm delicious texture of your braised lamb!
Ingredients
1 Tbsp vegetable oil
4 lamb shanks
12 shallots, peeled and left whole
1 heads garlic, peeled into cloves then halved
2 carrots, peeled, cut in 3 or 4 large pieces each
2 parsnips, peeled, cut in 3 or 4 large pieces each
1 turnip, peeled, chopped into large chunks
12 baby potatoes, whole
1 750 mL bottle of your favourite red wine
2 bay leaves
2 sprig rosemary
1 Tbsp juniper berries
1 tsp salt
Recipe
1. Place a large Dutch oven or stew pot over medium-high heat with enough oil to fill the bottom with a thin pool. Carefully add the lamb shanks to the hot oil and brown well on both sides. Be patient! This is the only opportunity you’ll have to add the rich flavours of browned meat to the dish before the liquids are added.
2. When the shanks are nicely browned, pile in the shallots, garlic, carrots, parsnips, turnip and potatoes. Add a full bottle of red wine along with the bay leaf, rosemary, juniper berries and salt. Bring the works to a boil. Reduce the heat to maintain a low simmer, cover and continue simmering over the lowest heat until the shanks are fork tender, 2 to 2 1/2 hours. Place a shank in each serving bowl, spoon in lots of vegetables and pour in steaming ladlefuls of the aromatic broth. Serve and share.
Don't miss a recipe!
Subscribe to EATS on YouTube!
Follow EATS recipes on
Twitter:
Follow Chef Michael Smith on social!
Instagram:
Facebook:
Twitter:
Tumblr:
12 Hour Lamb Shoulder - Ultimate Slow Roasted Lamb!
A 3 hour lamb shoulder is great. A 12 hour lamb shoulder is better! The meat is more succulent because lower heat means less moisture loss.
And the flavour in that lamb Jus is just WOW! Better than gravy, you can't buy stock that good.
Excellent one for gatherings - make up to 4 shoulders in one oven. Entirely hands off overnight slow-roast at a very low temperature with lots of braising liquid so it's safe. The meat is so juicy it reheats 100% perfectly - I make it overnight, then reheat to serve that night.
PRINT RECIPE:
shoulder/
Greek Style Lamb Shank with Orzo
This video was created in partnership with the American Lamb Board.
This amazing Greek-Style Lamb shank is seared and braised in a delicious Greek tomato sauce with spice and herbs and served over orzo pasta. Once you try this recipe, it will quickly become one of your favorites.
Greek-style lamb is lamb shanks that are seared and slow braised in a Greek tomato sauce until tender and fall off the bone. The sauce is the most essential part of the dish as it is used to infuse its flavor into the lamb while cooking it. While this isn’t an incredibly well-known dish, it is commonly served at Greek restaurants.
This is a dish that my dad and I love and always order when we visit Pegasus in Greek Town, Detroit. The flavors in the light tomato sauce are delicious and do a fantastic job of flavoring the entire dish. While I served the lamb shank over orzo, it can also be served with Greek-Style rice.
PRINT OF THIS RECIPE AT:
Ingredients for this recipe:
• 4 lamb shanks
• ½ cup olive oil
• 1 peeled and finely grated yellow onion
• 1 rib of finely grated celery
• 1 peeled and finely grated carrot
• 4 finely grated garlic cloves
• 1 cup red wine
• 2 28-ounce cans whole peeled tomatoes crushed by hand
• 2 teaspoons dry oregano
• 1 teaspoon dry thyme
• 1 cinnamon stick
• 8 all-spice berries
• 1 pound orzo
• sea salt and pepper to taste
• optional chopped fresh oregano, thyme, and parsley for garnish
How to Make Braised Lamb Shanks
Classic Braised Lamb Shanks are braised in the oven for fall-off-the-bone tender lamb that’s full of flavor. Also includes instructions for slow cooker and Instant Pot!
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
PRINTABLE RECIPE: ????️ ????️
????????????????????????????????????
✅Ingredients
• 1 tablespoon vegetable oil
• 4 lamb shanks
• 2 teaspoons salt
• 1 white onion cut into large chunks
• 4 medium-sized carrots cut into large chunks
• 4 celery stalks trimmed and cut into large chunks
• 4 cloves garlic peeled
• 2 tablespoons tomato paste
• 2 cups cranberry juice or red wine
• 2 sprigs fresh rosemary
✅Instructions
00:00:16 - Preheat oven to 350 degrees
00:00:23 - Season lamb shanks with salt
00:00:41 - Make sauce for lamb shanks in food processor
00:01:26 - Sear lamb shanks on all sides in oven safe pot
00:01:54 - Saute pureed vegetables in oven safe pot
00:02:14 - Pour cranberry juice (or wine) into pureed vegetable mixture
00:02:24 - Return lamb shanks to pot with pureed vegetable mixture
00:02:49 - Add rosemary sprigs to pot and place lamb shanks in oven to braise
00:03:36 - Quick recap Braised Lamb Shanks recipe
1️⃣ Preheat oven to 350 degrees Fahrenheit. Heat a large oven safe pot over high heat.
2️⃣ Season the lamb shanks with salt. Add oil to the pan and brown the shanks on all sides. Once each of the shanks have been nicely browned, transfer them to a plate and set aside.
3️⃣ Meanwhile, puree the onion, carrot, celery, and garlic in a food processor. Add in tomato paste. Put this puree into the pan you used to brown the shanks and sauté for 3 to 5 minutes. Stir in the cranberry juice.
4️⃣ Return lamb shanks to mixture. Top with rosemary sprigs and place the lid on. Cook in the 350 degree oven for 2½ to 3 hours, until lamb is fork tender. Remove lid during last 30 minutes of cooking to allow shanks to brown.
????????????????????????????????????
Thanks for watching! Don't forget to push LIKE, leave a COMMENT below, and SUBSCRIBE! Feel free to SHARE this video too.
SUBSCRIBE to my channel:
FACEBOOK: The Stay At Home Chef
INSTAGRAM: TheStayAtHomeChef
PINTEREST: The Stay At Home Chef
TWITTER: TheStayHomeChef
CONTACT ME: rach@thestayathomechef.com
⭐⭐⭐⭐⭐
The Stay At Home Chef offers restaurant quality recipes you can easily make at home. If you want to become a better cook, learn how to cook, or just need dinner ideas for your family, this channel is for you. We’re taking really good recipes and making them easy recipes that you can make at home in your own kitchen. Cooking, baking, how to, all things food, and more!
⭐⭐⭐⭐⭐
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