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:
Jacques Pepin's Grilled Lamb Roast | Today's Gourmet | KQED
In this episode of Today's Gourmet, Jacques Pepin prepares a succulent grilled lamb roast with mint and apricot jelly (1:00), spaghetti with vegetables (4:51), cauliflower with breadcrumbs (15:08), and a cherry and almond bread pudding for dessert (18:16).
Today's Gourmet with Jacques Pépin - Full episode
Season 1, Episode 17, 1991. Grilled Lamb Roast
Subscribe to watch a new Jacques Pépin video every Wednesday:
#jacquespepin #lamb #spaghetti #kqed
About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education.
Subscribe to @KQEDFood to watch more food videos.
Greek Style Roast Leg of Lamb (Perfect for your Easter Table!!)
Printable Recipe:
Ingredients
1 leg of lamb, bone-in, about 7-8 pounds
10 or more garlic cloves, cut into slivers
2 onions, quartered
salt (about a half teaspoon per pound)
freshly ground black pepper
2 sprigs of fresh rosemary
1 cup of water
1/3 cup fresh lemon juice
1/4 cup olive oil
2 teaspoons dried crushed oregano,
Instructions
Preheat the oven to 350 °F, 180 °F.
Use a sharp knife to cut slits into the leg of lamb. Stick the garlic slivers into the slits.
Place the lamb in a large roasting pan.
Combine the lemon juice and olive oil together and pour it all over the lamb. Season the lamb on both sides with salt, pepper, and oregano.
Add the rosemarry sprigs and the onions to the pan. Pour the water into the pan.
Cover the lamb with a sheet of parchment paper and then tightly with aluminum foil.
Bake for 3-4 hours or until the meat is soft and almost falling off the bone.
Remove the foil and parchment and place the pan back into the oven and onto the middle rack. Turn the broiler element on and broil for 5-10 minutes or until the top is golden. Keep a close eye on it so that the lamb does not burn.
Serve with roasted lemony potatoes, tzatztki, and Mediterranean Rice pilaf. Enjoy and Kali Orexi!
Notes
Marinate the meat and insert the garlic cloves the day before serving. Keep it refrigerated and allow the meat to come to room temperature before roasting.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
Official Facebook Page:
Instagram:
Pinterest:
Twitter:
Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)
My cutting board:
Kitchen Aid Mixer:
Food Processor:
Microplane:
Madeleine Pan:
Cheesecake Pan:
Vitamix Blender:
Nonstick pan:
Cast iron pan:
Pastry Bag:
Half sheet baking pans:
Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)
Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!
Julia Child's Leg of Lamb Intimidated the Hell Out of Me
This is Julia Child's Roast Leg of Lamb recipe from Mastering the Art of French Cooking Volume 1.
????Support the Channel on Patreon!
????I'm on Instagram
???? Merchandise
????What I Use (Amazon Store)
Mastering the Art of French Cooking Vol 1 & 2:
Music:
#juliachild #jamieandjulia #antichef
Middle Eastern Roast Leg of Lamb | Lamb Leg Roast without Oven | Mother Nature's Recipes
#turmericrice #roastedmutton #howtocook
Roasted Leg of Lamb Slow Cooked
00:00 Introduction
00:42 Preparing the lamb
01:43 Marinating the lamb
04:22How to cook the lamb
07:29 How to make turmeric rice
09:57 How to make stock gravy
INGREDIENTS TO MARINATE LAMB LEG :
Lamb leg - 1. 5 kg
Crushed black pepper corns - 2 tbsp
Salt - 1 &1/2 tbsp
Turmeric powder - 1 tsp
Garlic cloves - 8
Green chillies - 6 to 8
Oil - 2 tbsp
Juice of 1 lemon
INGREDIENTS TO MAKE TURMERIC RICE :
Basmati rice - 2 cups
Turmeric powder - 1/2 tsp
Cumin seeds - 1 tsp
Cinnamon stick - 1/2 inch
Cloves - 5
Bay leaves - 2
Ginger garlic paste - 1&1/2 tbsp
Dried lemon - 3
Chicken stock - 2 cups
Milk - 2 cups
Butter - 1 &1/2 tbsp
Oil - 1 &1/2 tbsp
Raisins - 2 tbsp
Chopped almonds - 3 tbsp
INGREDIENTS TO MAKE STOCK GRAVY :
Onion - 1
Tomato - 1
Ginger - 1/2 inch
Garlic cloves - 4
Cumin seeds - 1/2 tsp
Cinnamon stick - 1/2 inch
Bay leaf - 1
Curry powder - 1 tbsp
Garam masala powder - 1/2 tsp
Red chillie flakes - 1 tsp
Oil - 2 tbsp
Chicken stock - 1 & 1/2 cups + stock from lamb leg
Try the recipe and let me know your thoughts and suggestions in the comment section below.
Happy Cooking :)
RECIPES:
Beef Pakoda :
Beef 65 Recipe :
Minced Beef And Potato Recipe :
Egg Tomato Chutney Recipe :
Roast Irish Lamb with Rosemary and Garlic feat. EntertainingWithBeth
This is a classic roast! Stuffed with rosemary and garlic, it's so easy to make! I'm serving this up with braised baby gem, peas and a fantastic little gravy! Get the recipe:
Don't forget to check out Beth's Video:
Subscribe to my channel:
Subscribe to Entertaining with Beth:
For more great Irish inspired recipes, check out my Paddy's Day Playlist:
Music:
Follow me on Twitter:
Like my Facebook page:
Follow me on Instagram:
Follow me on Pinterest: