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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
Lamb Shanks with Red Wine Sauce
A stunning, classic way to slow cook lamb shanks.
Spicy Lamb Shanks | Gordon Ramsay
Gordon braises lamb shanks with spices and red wine until it is falling apart and mouth-wateringly tender. From Gordon's Ultimate Cookery Course. Subscribe for more videos.
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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.
Home & Family - Braised Lamb Shanks with Red Wine Sauce Recipe
Chef Fabio Viviani hits the kitchen to cook a fall-off-the-bone tender braised lamb shank in red wine sauce. He allows the lamb to marinate overnight in the fridge with garlic cloves, chili flakes, olive oil, and red wine. The following day, he bakes the dish in beef stock for three hours.
Moroccan lamb shanks recipe | delicious. Australia
When it comes to winter comfort food, few dishes beat this recipe for tender, slow-cooked Moroccan-style lamb shanks.
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Lamb Shank in Portobello Sauce with White Beans & Chicken Sausage Recipe - Cuisine Solutions
Lamb Shanks in Portobello Sauce with White Bean and Chicken Sausage
Prep time: 15 minutes
Total time: 45 minutes
Serves: 4
Ingredients:
Lamb shank, Chicken Andouille sausage, Cannellini beans, Stock, Celery, Carrots, Garlic, Bay leaves, Onion, Dried thyme, Olive oil, Dried thyme, Cannellini beans
Preparation:
Preheat oven to 375
Place lamb shanks ovenproof dish
Cook for 30 minutes
Place Dutch oven on stove and add oil
Chop sausage and place in Dutch oven until brown
Set sausage aside
Heat celery, carrots, and onion for 2-3 minutes
Add finely chopped garlic, cook for 2-3 minutes
Add stock
Mix in beans and sausage
Add bay leaves
Cover and cook 15-20 minutes
To Serve:
Layer in serving dish and add lamb shanks.
Enjoy!
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