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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
Lamb Shanks Curry | Braised Lamb Shanks | Kenyan Ugali and Sukuma Wiki
Lamb hanks curry is very comforting and delicious, perfect for these cold fall season.
Shanks are tough cuts but with slow and long cooking they yield a melting fall off the bones and flavorful dish.
INGREDIENTS
4 Pieces ( about 5lbs or 2.28 kg ) Lamb shanks, trimmed .
Kosher salt and freshly ground black pepper
2 Tbs Vegetable oil
Whole Spices
1/2 Tsp Cumin seeds
1/2 Tsp Coriander seeds
1/4 Tsp Fennel seeds
6 -8 whole cloves
6 - 8 Whole peppercorns
1 Cinnamon stick , broken in two
3 Star Anise
2 Bay leafs
1 Red onion, peeled and diced
1 Carrot , peeled and sliced
1 Tbs Ginger garlic paste
1 Tbs Curry powder
1 tbs Cumin coriander powder
1 Tsp Chili powder
1Tsp Tomato paste
4 Cups Chicken stock or water
1 Tbs Worcestershire sauce
1/2 Lemon, juiced
1 Tsp honey (optional) but its good for balancing acidity.
Cilantro for cooking and garnishing.
Serve with ugali and Sukuma wiki
Roast Lamb with mint sauce #shortvideo
Recipe
Ingredients
- leg of lamb
- lamb marinade (recipe below)
- olive oil
- salt and pepper
- 1 yellow onion, sliced thin
- 1kg baby potatoes
- 1 bunch Dutch carrots
- 500g green beans
- mint sauce (recipe below)
Method
1. Add the sliced onions to the bottom of an oven-safe dish.
2. Place the lamb on top and score with a sharp knife and cover in the marinade.
3. Drizzle the potatoes with olive oil and season with salt then pour around the lamb.
4. Place the lamb and potatoes into a 180c oven for 25 min per 500g, but use this as a guide.
5. Use a probe to check the internal temp after about 45 minutes, for lamb cooked medium (I'm not a huge fan of rare lamb) you want to pull it out around 55c (it will continue to cook a few more degrees) and let it rest for at least 15 minutes.
6. At the 45 minute mark, it's a good time to check your potatoes, they will probably not take as long as the lamb. When they are ready, remove and set aside. You can flash them at the end so they are hot when you are ready to serve.
7. While your lamb is resting, add the carrots to the pan and put them in the oven. After 10 minutes, add the green beans and the potatoes if they need reheating.
8. When ready to serve, slice the lamb and serve it with the veg and mint sauce. Happy days!
Lamb marinade
- 4 cloves garlic
- 2 large sprigs rosemary
- 1 tsp salt
- 1 tsp mustard powder
- 1 tsp fresh ground pepper
- 2 tbsp olive oil
Method
1. Blend everything in a mortar and pestle.
Mint sauce
- 1 bunch of picked mint leaves
- 1 tsp sugar
- 1/2 tsp salt
- 3 tbsp white balsamic vinegar (apple cider works well also)
- 3 tbsp water
- 1 tsp xanthan gum
Method
1. Blend the mint, vinegar, salt, sugar and water together.
2. Once blended, add the xanthan gum while the blender is still going.
3. Store in the fridge until you are ready to use.
Braised Lamb with Radishes & Mint - Basque-Inspired Braised Lamb Shoulder
Learn how to make a Braised Lamb with Radishes & Mint Recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Basque-Inspired Braised Lamb with Radishes recipe!
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.
Full Recipe:
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Braised Lamb Shanks with Roasted Fennel, Onions and Potatoes
My way of braising lamb shanks!!!
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
Accessories You Can Use (affiliate):
Dutch Oven 6 qt:
Clear Glass Baking Dish with Lid:
Cutting Board:
Mixing Bowl Set:
Knife Block Set:
Pepper Grinder:
Cooking Tongs:
Measuring Cup Set:
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