How To make Lamb and White Bean Stew

Perfect Slow-Roasted Lamb Shanks with Cannellini Beans | Cook with Curtis Stone | Coles

Your family will fall in love with this hearty, warming Slow-roasted lamb shanks served on a bed of cannellini beans. It's the perfect dinner to serve all winter long. Full recipe Subscribe to the Coles channel for brand new recipe videos every week, as well as kitchen hacks and handy cooking tips @coles. For more Curtis Stone recipes check out the full playlist

Slow-Roasted Lamb Shanks with Cannellini Beans
Serves 4 Prep 20 mins (+ resting time) Cooking 3 hours 5 mins

4 Coles Australian Lamb Shanks, French trimmed
1 tbs extra virgin olive oil
1 small brown onion, finely chopped
2 medium carrots, coarsely chopped
6 garlic cloves, crushed
4 thyme sprigs
1 tbs tomato paste
3/4 cup (185ml) dry white wine
2 cups (500ml) salt-reduced chicken stock
400g can cannellini beans, rinsed, drained
1 tsp thyme leaves
1 cup watercress sprigs
1/2 lemon, zested
Extra virgin olive oil, extra, to drizzle

1. Preheat oven to 150°C (130°C fan-forced). Pat the lamb dry with paper towel and season with salt and pepper. Add oil to a large heavy-based casserole pan and heat over medium-high heat. Add the lamb and cook, turning as needed, for 8-10 mins or until brown all over. Transfer lamb to a large plate.
2. Pour off all but 2 tsp fat in the pan. Reduce heat to medium and add the onion, carrots, garlic and thyme sprigs. Cook, stirring often, for 4 mins or until the vegetables brown slightly. Add the tomato paste and cook, stirring, for 2 mins or until the tomato paste deepens in colour and begins to stick to the base of the pan. Add the wine and stir, scraping the bottom of the pan. Add the stock, then return the lamb to the pan. Bring to a simmer.
3. Cover the pan and cook in the oven for 11/4 hours. Turn the lamb and cook, covered, for 1 hour. Uncover and cook for a further 20 mins or until lamb is tender. Transfer the lamb to a clean plate and loosely cover with foil. Set aside to rest.
4. Skim off any fat from the surface of the liquid in the pan. Remove and discard the thyme sprigs. Stir in the beans and thyme leaves and place the pan over medium heat. Cook, stirring occasionally, for 8-10 mins or until the beans are heated through. Season.
5. Spoon the bean mixture into a rimmed serving platter. Add the lamb and top with watercress and lemon zest. Drizzle with extra oil to serve.

Swap me: To make this dish without wine, swap it for extra salt-reduced chicken stock.

Watch now
Ginger & Maple Glazed Christmas Ham:

The Best Roasted Garlic Hommus:

How to Make Crispy-skin Barramundi with a Chilli-lime Dressing:

Creamy Seafood Prawn Soup with Fennel & Herbs:

For more recipes and inspiration, visit:
For homemade creations, tips and recipe advice, visit:
For more trending recipe content and cooking hacks, visit:

Epic Turkish Bean Stew | How to make Kuru Fasulye

Kuru fasulye, Turkish white bean stew, is probably the most consumed dish in Turkey and is considered the national dish of Turkey. Today I'm making my favorite version which is a bit thicker than the usual recipe and has a more buttery and spicy flavor with sujuk, Turkish cured sausage. It's similar to Tavce Gravce, Macedonian or Balkan bean stew, but with a bit of Turkish twist.

Kuru fasulye means ‘dried beans’ and this recipe is traditionally made with dried white beans. Protein is also not a must have ingredient, so, if you’re vegan or vegetarian, just skip the meat.

Consider subscribing if you are interested in my recipes and would like to see more:


Follow me on:
Instagram:

Links to some of the ingredients and equipments I use (Affiliate links*):
???? Cast Iron Dutch Oven:
???? WÜSTHOF CLASSIC IKON 8 Inch Chef’s Knife :
???? X3 Industrial Food Safe Black Nitrile Gloves, Box of 100:

Ingredients:
• 2 cups of white (navy) beans
• 1 onion
• 100 g tomatoes (grated)
• 3 green chilies
• 150 g sucuk – Turkish cured sausage (you may substitute for chorizo or other cured sausages)
• 1 tbsp chili paste
• 1 tbsp tomato paste
• 1 tsp sugar
• 2 tsp salt
• 1 tsp black pepper
• 2 tsp chili flakes
• 3 – 4 dried chili pepper
• 3 tbsp butter (extra 1 tbsp butter or clarified buter to garnish)

#beanstew #navybeans #kurufasulye

*Disclosure: Some of the links above are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.