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How To make Stewed Lamb Shanks& White Beans
8 Each Lamb Shanks,About 1 Lb Each
bones cracked
4 Teaspoons Kosher Salt
Ground Black Pepper :
to taste 5 Cloves Garlic minced
1 Large Onion :
diced
4 Medium Carrots diced
3 Stalks Celery :
diced
1 Cup Dry Red Wine
28 Ounces Can Whole Tomatoes In Puree
1 Pound Dried Great Northern Beans
8 Cups Chicken Broth
3 Sprigs Fresh Rosemary
2 Each Bay Leaves
Soak the beans overnight in water to cover and drain or use the "quick soak" method. Season lamb shanks with 1 tsp of the salt and pepper to taste. In a large deep skillet,heat the olive oil over medium-high heat. Add the lamb shanks on all sides about 10 minutes(.Do not crowd and work in batches if needed,removing fat as necessary). Remove browned shanks to a platter.Add the garlic,carrots,onions and celery to the skillet and cook until softened,about 10 minutes. Pour in the wine and cook 2 minutes. Transfer mixture to a large stockpot. Add the tomatoes,using back of spoon to break up. Add the beans,shanks,stock,rosemary and bay leaves. Bring to a boil,reduce to a simmer and skim surface as needed. Cover and cook until lamb and beans are tender,about 2 hours. Skim as much fat as possible from surface. Remove shanks, using tongs,to 8 individual plates. Season the bean mixture with salt & pepper if needed. Discard the rosemary and bay leaves. Using a slotted spoon,arrange some of the bean mixture around each lamb shank. Serve immediately
How To make Stewed Lamb Shanks& White Beans's Videos
Persian Style Lamb Shanks Recipe With Dill Rice | موزات لحم
Our recipe for this week is the Persian style lamb shanks, this slow cooked in flavorful spices make the lamb sauce amazingly delicious with slow cooking in a sauce converts it into fabulously juicy meat that will just fall of the bone. Cooking meat with bone on is always the best way to make it juicer, tender and more flavourful, enjoy our recipe..
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Persian Style Lamb Shanks With Dill Rice
Ingredients:
2 Medium Potatoes Sliced
Soak 1/2 Cup Hot Water + 1 Pinch Saffron Threads
Butter
Lamb Shanks:
1/2 Tbsp Lemon & Pepper Seasoning
1/2 Tbsp Turmeric Powder
1/2 White Onion Chopped
2 Garlic Cloves
1 Cinnamon Stick
2 bay leaves
Boiling Water
For the Rice:
1 1/2 Cups Basmati Rice
3 Cups of Boiling Water
1/3 Cup Dried Dill Weed
2 Tbsp Butter
1 Cinnamon Stick
Salt to Taste
Fried Onion:
2 large onions Sliced
1Tsp Turmeric
Pinch Of Salt
Barberries:
1/4 Cup Barberries
1 Tbsp Butter
2 Tsp Saffron Water
1/2 Tsp Sugar
Method:
Fried Onions:
1- Cut Onions Into Slices Then Sprinkle Some Salt + Turmeric Powder Over It And Mix Well
2- In A Medium Heat Pan Add Oil + Onion Slices And Fry Till Golden Brown
*Set A Side Some Fried Onions For Garnish
Lamb Shanks:
1- In A Pot, Add Lamb Shanks + Spices + Garlic + Chopped Onions
2- Pour Boiling Water Over It
3- Cover, Let Simmer For 3hrs Or Until It Becomes Soft And Tender
4- Strain And Keep Lamb Broth On A Side
5- On Medium Low Heat Pan, Add 1 Tbsp Butter + Fried Onions + Cooked Lamb Shanks
6- Sprinkle Some Salt On Top, Pour 2 Cups Of Lamb Broth Over It And Let Simmer For 20mins
Rice:
1- Wash Rice Well Until The Water Becomes Clear, Rinse and Soak The Rice In Water For About 30mins
2- On a Medium Heat Pan Add Water + Cinnamon Stick + Salt, Bring It To A Boil
3- Add Soaked Rice, stir And Let Cook For 10-12mins
4- Drain All The Water, Set A Side 3/4 Cup Of white Rice To Make “Yellow Saffron Rice”
5- Add 1/3 Cup Dried Dill To The Rest Of Rice And Mix Well
6- Cut Potatoes Into Slices Then Add 3 Tsp Saffron Water On Top And Mix
7- In A Medium Heat Pan Add Oil + Sliced Potatoes Let Cook Until Golden Brown Then Flip The Potatoes On The Other Side
8- Add Dill Rice And 2 Tbsp Butter On Top
9- Cover, Reduce Heat to Low And Let It Simmer for 5-8 mins
Saffron Rice For Decoration:
In a Bowl Mix 3/4 Cup Cooked Rice + 4 Tsp Saffron Water
Barberries:
1- Wash Barberries
2- On a Medium Heat Pan Add Butter, Barberries, 1/2 Tsp Sugar and 2 Tsp Saffron Water. Stir For 1min or Until The Liquid Is Evaporated Then Remove From Heat
HowTo: Persian Lamb Shank Feat Fava Bean Rice BAGHALI-POLO BA MAHICHE
If I had a Persian Food empire, “Baghali-Polo ba Mahiche” would be the king!!!
A spoonful of Fava-Bean rice mixed with some Meat from the Lamb Shank has the ability to create fireworks in your mouth. The key to this dish is to let the meat slow cook for as long as it desires, and if you’re patient, you will get a beautifully cooked Lamb Shank. The fresh dill, the fresh fava beans, the Soft and flavorful lamb shank, drizzled with some of the juice from the pot of meat, is the reason why I am drooling as I write this caption. Try it for yourself!! #NoGuilt #BaghaliPolo #Mahiche #باقالیپلو #ماهیچه
Music: Mim Rasouli - Nowruz 93
~SHOPPING CART~ SERVES 3-4
~WHITE RICE –2 CUPS
~LAMB SHANK –4 SHANKS
~FRESH DILL –2 CUPS
~FAVA BEANS –2 CUPS
~GARLIC –1 HEAD
~ONION –3
~BAY LEAF –2 LEAVES
~TURMERIC –3 TABLESPOONS
~SAFFRON -3 TABELSPOONS
~SALT –AS NEEDED
~PEPPER -AS NEEDED
~OIL –AS NEEDED
~WATER –2 CUPS
~POTATO –1 FOR TAHDIG
PREPARATION METHOD FOR:
PERSIAN LAMB SHANK:
1) FRY THE SHANKS FOR 3-4 MINUTES ON EACH SIDE UNTIL GOLDEN BROWN WITH 2 TABLESPOONS OF OIL.
2) RING CUT ONIONS AND LAY AT BOTTOM OF A LARGE PAN
3) PLACE SHANKS ON TOP OF THE ONIONS
4) ADD TURMERIC
5) ADD A WHOLE GARLIC HEAD
6) ADD BAY LEAVES
7) ADD WATER
8) LET IT COOK FOR ~3 HOURS ON MEDIUM HEAT
9) ADD SAFFRON MIXTURE TO THE COOKED LAMB SHANKS
10) ADD SALT AND PEPPER
~PERSIAN LAMB SHANK IS READY TO BE SERVED NEXT TO RICE.
FAVA BEAN RICE:
1) WASH RICE UNTIL WATER RUNS CLEAR
2) SOAK RICE IN WATER AND SALT FOR AN HOUR
3) PREPARE FAVA BEANS AND SET ASIDE
4) PREPARE FRESH DILL, CHOP, AND SET ASIDE
5) SLICE POTATOES FOR TAHDIG AND MARINATE WITH SAFFRON AND SALT (SET ASIDE)
6) BRING A MEDIUM SIZED POT OF WATER TO BOIL
7) ADD RICE
8) LET IT BOIL FOR ABOUT 2 MINUTES THEN ADD FRESH DILL
9) LET IT BOIL FOR ANOTHER 7 MINUTES THEN ADD FAVA BEANS
10) BOIL UNTIL RICE GRAIN CAN BE EASILY CRUSHED BETWEEN YOUR FINGERS
11) DRAIN RICE
12) DRY THE BOTTOM OF THE SAME POT
13) ADD OIL
14) PLACE MARINATED POTATOES AT THE BOTTOM OF THE POT FOR ~TAHDIG~
15) ADD DRAINED RICE
16) POKE A FEW HOLES
17) COVER THE LID WITH A CLOTH AND PLACE ON THE POT
18) LET IT COOK FOR 30 MINUTES ON MEDIUM HEAT
~FAVA BEAN RICE IS READY TO BE SERVED NEXT TO THE FLAVORFUL LAMB SHANK!
~BEST SERVED WARM WITH SIDE OF PICKLED VEGETABLES OR SHIRAZI SALAD.
ENJOY! ????
Growing up I was always on the counter next to my grandma, mama, and aunts, watching them as they cooked the good stuff and sneaked me a bite.
Due to migration, it got taken away from me pretty early in life but there was one thing that always took me back home- the food…
We are the Tahdigers and this is OUR take on authentic Persian cuisine. Join us while we share with you our love for food, one Tahdig at a time.
Persian Lamb Rice with Lemon Sultana Marmalata | Le Bon Magot
Chef Jehangir Mehta of New York City's Graffiti Earth Restaurant prepares Persian Lamb Rice with Lemon Sultana Marmalata for Le Bon Magot®.
African Drums (Sting) by Twin Musicom is licensed under a Creative Commons Attribution license (
Artist:
Abgoosht (Traditional Persian Lamb Stew) - Cooking with Yousef
Hi Friends -
Today I prepare Abgoohst, a traditional Persian lamb stew served in a unique way that includes both the broth and mash of all of the ingredients. This is a favorite for many and served in tea houses throughout Iran. I have gotten many personal requests for this, so here it is.
I hope you make it and enjoy it.
I love hearing from everyone, so please leave a comment. And please share this with friends who love to cook.
Thank you and stay well.
Greek Lamb & Orzo Youvetsi
Get the recipe here:
Ingredients
6 lamb shanks
1 large onion, finely chopped
¼ cup olive oil
5-6 garlic cloves, grated
1 (15 ounce) can pureed tomatoes
1 cinnamon stick
2 cloves
1 bay leaf
1 teaspoon dry crushed oregano
¼ teaspoon crushed red pepper flakes
Salt to taste
freshly ground black pepper, to taste
4-5 cups water
1 pound uncooked orzo
1 and ½ teaspoons salt
3 cups boiling hot water
Garnish:
feta cheese, parsley, freshly grated parmesan cheese
Instructions
Preheat oven to 450 °F, 230 °C.
Drizzle a very small amount of olive oil over lamb shanks and season with salt and pepper on both sides. Roast in preheated oven for 35 minutes until they become nicely browned. This step eliminates the need to brown on the stove top.
While the lamb is browning in the oven prepare the sauce: In a heavy bottomed pot, cook the chopped onions with the oil over medium heat for about 8-10 minutes or until soft and golden. Add the garlic and warm through until fragrant. Add the pureed canned tomatoes, salt, pepper and spices. Add 4 cups of water and bring to a boil.
Once the lamb is browned, remove from oven. Reduce the oven's temperature to 375 °F, 190 °C.
Pour the tomato sauce over the lamb. Cover the tray with foil and return to oven and braise for 2-2 and 1/2 hours or until the meat is tender and falling off the bone.
Remove from oven and taste the sauce. Adjust the seasoning if it needs more salt.
Bring 3 cups of water to a boil.
Place the uncooked orzo into the lamb and sauce and mix. Add the 3 cups of boiling hot water along with 1 and ½ teaspoons salt. Mix well to incorporate.
Return the pan to the oven and bake at 425 °F, 220 °C for 15-20 minutes, covered with foil.
Remove foil and cook 10 minutes uncovered.
Take the baking pan out of the oven and pour 1 cup of ice into it to stop the orzo from cooking. Mix it carefully. This will keep the orzo from overcooking and becoming gelatinous or mushy. It also adds to the sauce.
Garnish with freshly chopped parsley, crumbled feta or grated parmesan cheese.
Enjoy! Kali Orexi!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
Cooking Video - Lamb Shanks
Cooking video, featuring Allyson Gofton