POT-ROASTED LAMB SHANKS WITH CANNELLINI BEANS
Steps:
- In a large saucepan, cover the beans and the bay leaf with 2 inches of water and bring to a boil. Simmer over low heat until the beans are tender, about 2 hours. Drain the beans and discard the bay leaf. Meanwhile, preheat the oven to 300°. Heat an enameled cast-iron casserole that's large enough to hold the lamb shanks in a single layer. Season the shanks with salt and black pepper and cook over moderate heat, turning a few times, until lightly browned all over, about 15 minutes. Nestle the garlic cloves among the shanks. Cover and cook in the oven for about 1 hour and 45 minutes, turning 3 times, until the shanks are very tender. Reduce the oven temperature to 200°. Transfer the shanks to a small roasting pan, and the garlic cloves to a small bowl. Cover the shanks with foil and keep warm in the oven. Strain the juices from the casserole into a bowl and skim off the fat. Return the juices to the casserole, add the chicken stock and set the casserole over a burner. Boil over high heat until the juices have reduced to 2 cups, about 12 minutes. Peel the garlic cloves and add the sherry vinegar. With a fork, mash to a paste. Add the garlic paste to the juices in the casserole and stir in the beans and thyme. Simmer over low heat for 5 minutes. Season with salt and black pepper. Place the lamb shanks on plates and serve with the beans.
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Azat Azat
[email protected]This recipe was a disaster. The lamb shanks were overcooked and the beans were mushy.
Moinudeen Mct
[email protected]I would not recommend this recipe. It was not worth the effort.
Samsung S21
[email protected]This dish was a waste of time and money. The lamb shanks were tough and the beans were bland.
jahleeofficial
[email protected]This recipe was a bit too complicated for me. I think I'll try a simpler lamb shank recipe next time.
jone babu
[email protected]I'm not a big fan of lamb, but I thought this dish was pretty good.
RIPON YT
[email protected]The lamb shanks were a bit tough, but the beans were delicious.
Nastase Alexandra
[email protected]This dish was a bit too salty for my taste, but I think that's because I used canned beans. If I make it again, I'll use dried beans and soak them overnight.
Tiyani Ndhlala
[email protected]I love how easy this recipe was to make. I just threw everything in the pot and let it cook. It was so convenient.
Rooh Pk
[email protected]This was a great recipe for a special occasion dinner. The lamb shanks were impressive and the beans were a nice touch.
Thando Nokwenzeka
[email protected]I wasn't sure how I would feel about lamb shanks, but this recipe changed my mind. They were so flavorful and the meat just melted in my mouth.
Husnain Imran
[email protected]This dish was delicious! The lamb was so tender and the beans were perfectly cooked. I will definitely be making this again.
Nako Kofe
[email protected]I love pot roast and this recipe was a great way to change it up. The lamb shanks were so tender and the beans were a great addition.
Chili Rain
[email protected]These lamb shanks were fall-off-the-bone tender and the cannellini beans were creamy and flavorful. I served this with mashed potatoes and it was a hit with my family.