Braised Lamb Shanks with Roasted Garlic& White Beans
Yield
4 servingsPrep
30 minCook
4 hrsReady
12 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
white kidney beans, dried
dried, great northern or navy beans, prefer cannellini |
* |
| 1 | large |
garlic
head |
*
|
| 1 | tablespoon |
olive oil
|
|
| 4 | Lamb |
lamb shanks
trimmed of fat, and membrane (1 pound) |
*
|
| 2 | small |
carrots
peeled and diced |
|
| 1 | each |
onions
chopped |
|
| 1 | each |
celery stalks
diced |
|
| ½ | cup |
red wine
dry |
*
|
| ½ | cup |
beef stock
de-fatted, prefer veal stock if possible |
|
| 28 | ounces |
italian plum (roma) tomatoes
canned, drained |
|
| 2 | tablespoons |
rosemary leaves
fresh, chopped, or 2 ts dried |
|
| 1 | each |
bay leaves
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
white kidney beans, dried
dried, great northern or navy beans, prefer cannellini |
* |
| 1 | large |
garlic
head |
*
|
| 15 | ml |
olive oil
|
|
| 4 | Lamb |
lamb shanks
trimmed of fat, and membrane (1 pound) |
*
|
| 2 | small |
carrots
peeled and diced |
|
| 1 | each |
onions
chopped |
|
| 1 | each |
celery stalks
diced |
|
| 118 | ml |
red wine
dry |
*
|
| 118 | ml |
beef stock
de-fatted, prefer veal stock if possible |
|
| 809.2 | ml/g |
italian plum (roma) tomatoes
canned, drained |
|
| 3E+1 | ml |
rosemary leaves
fresh, chopped, or 2 ts dried |
|
| 1 | each |
bay leaves
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
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 300F 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 325F degrees.
In a Dutch oven, heat 1½ 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 1½ teaspoons oil to the pan, then add carrots, onions and celery; sauté 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 Return the meat to the pan, cover tightly and place in the oven. Bake for 1½ 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. Note: 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.
