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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
Braised Lamb Shank with saffron rice
Braised lamb shank
Saffron Lamb Shanks with Broad Bean and Dill Rice
I always love to prepare my signature Saffron lamb shanks served with Baghali Polo (Broad bean and dill rice) on the side. It is a wonderful and delicious dish which I prepared with @langnesehoneyarabia . The honey is the secret ingredient I add to this recipe, it adds a beautiful layer of flavour and the enzymes in the honey act as a natural tenderizer. Try this delicious and get ready to wow your guests. #cookingwithzahra
Ingredients:
Ingredients:
• 6 lamb shanks
• 1 large onion, thinly sliced
• 1 cinnamon stick
• 6 tbsp. flour
• 1 tsp. cinnamon
• 1 tsp. turmeric
• ½ tsp. cardamom powder
• 1 tsp. white pepper
• 1 tsp. black pepper
• 3 tsp.7 spice
• Salt
• Vegetable oil
• 1 tbsp. @langnesehoneyarabia honey
• Pinch of saffron threads
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.
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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
GhormeZabzi recipe, How to cook lamb shank with herbs & beans stew a delicious Persian food
Lamb shank, beans, Mixture of Leek, parsley and Fenugreek. Onions, dry lemon, turmeric, cinnamon, salt and pepper