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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
Recipe Video: Braised Lamb with Rosemary Garlic
If you really want to go all out, you can brown the lamb in a wood burning oven where it could absorb smoky flavors. For the rest of us mere mortals, that step for this recipe can be done in a hot oven.
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Delicious Braised Lamb Shanks Recipe
The best spicy braised lamb shanks, that will make your taste buds explode.
Follow my step by step recipe:
Ingredients:
3 lb lamb shanks
6 garlic cloves
1 onion
2 carrots
2 chili peppers (optional)
2 tsp oregano
2 tsp cumin
2 tsp paprika
1 cinnamon stick
3 bay leaves
1/3 cup fresh mint
1 cup red cooking wine
1 qt water
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Mediterranean Lamb Shanks cooked in a Dutch Oven on a Wood Burning Stove
Ingredients.
Nothing set in stone with this recipe, just what i could find in the Freezer and Cupboards.
1 Tsp Oil
2 Lamb Shanks
12 Shallots
6 Chestnut Mushrooms or any Mushrooms you have
2 Chopped Garlic Cloves
1 Chopped Red Pepper
10 Baby Tomatoes or any tomatoes you have
1 1/2 Tbs Italian Herbs
1 Tsp Ground Black Pepper
1 Tsp Salt
1 Sprig Rosemary
1/3 Bottle White Wine
500 ml Chicken Stock or Lamb Stock
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Instant Pot Lamb Shank “fall-off-the-bone”
Instant Pot Lamb Shank “fall-off-the-bone” ????
This juicy lamb shank was super easy to prepare and the flavour never disappoints! ???? Instead of braising in the oven for over 2 hours, cook the shanks in the Instant Pot for less than an hour!
INGREDIENTS:
* 2 lamb shanks (400g each)
* 2 tbsp olive oil
* 2 tbsp tomato sauce
* 4 cups beef stock
* 2 tbsp corn starch
* 2 tbsp cold water
* 1 tsp salt, pepper, garlic & onion powder
METHOD:
1. Pay dry the lamb shanks and season with salt, pepper, garlic and onion powder
2. Press Sauté: add olive oil, then brown lamb shanks for ~3 minutes each side
2. Set browned shanks aside. Add 4 cups of beef stock and 2 tbsp tomato sauce, mix then press Cancel
3. Place browned lamb shanks back into the pot. Seal your instant pot, Pressure Cook at High for 35 minutes + 15 minutes Natural Release. Release remaining pressure when time is up
4. Remove shanks and set aside. Press Sauté and bring sauce to a boil. In a small bowl, combine corn starch and water then add to pot. Mix until sauce reaches desired thickness
5. Serve with mashed potatoes or rice!
An ideal cooking Thanksgiving dinner--Braised Lamb Shank recipe with Romanian magic tips
This is an another ideal cooking Thanksgiving dinner-Braised Lamb Shank recipe with Romanian magic tips. If you only buy lamb around the holidays, it's time to shake things up. If you're getting tired of turkey, it can be cooked a new dish like Braised Lamb Shank. Get ready for the most tender, fall-off-the-bone lamb of your life.
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Garlic & Herb Roasted Leg of Lamb - EASY, Juicy & Delicious Recipe!!
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The most delicious, juiciest and aromatic recipe for roasted leg of lamb! My rosemary, thyme, mustard and garlic lamb is so easy to make and perfect for special occasions and holidays such as Easter. I roast the leg of lamb over a bed of baby potatoes, seasoning the potatoes as they bake. The aroma from this lamb roasting in the oven is mouthwatering! Enjoy this roast dinner for Easter, any special occasion or for Sunday roast dinner!
INGREDIENTS:
1 bone-in or boneless leg of lamb
2 tbsp dijon mustard
1/4 cup olive oil
1 tbsp fresh thyme
1 1/2 tbsp chopped rosemary
5 to 6 finely minced garlic cloves
1 to 1 1/2 tbsp coarse Kosher salt
1 tsp ground black pepper
For Potatoes:
2 to 3 pounds baby potatoes
1 tbsp olive oil
salt and black pepper
1 tbsp herb blend - Italian or French
INSTRUCTIONS HERE:
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