What I'm Cooking This Weekend . . .
Fall Is Officially Here!
Time to pull out your Dutch ovens, slow cookers and dust off those stick to your ribs recipes.
As a chef, Fall is my favorite cooking season. I get to cook all of my 'low & slow' recipes, full of childhood memories and delicious smells that fill up the entire house all day long.
Here's a favorite I want to share with you-Lamb Shanks with Garlic & Butter Beans . . . and I would not be at all offended if you substitute pork or beef shanks for the lamb.
SUBSCRIBE for more seasonal recipes, cooking tips & holiday delights.
Enjoy & Happy Cooking!
Chef Jenn
photo credit Camellia Beans
Lamb Shanks with Garlic & Butter Beans
Yields: about 8 servings
Recipe by Chef Jennifer Hill Booker
Total time: 3 hours, 45 minutes
Prep time: 30 minutes
Cook time: 3 hours, 15 minutes
Ingredients:
2 pounds dried Butter Beans, rinsed and soaked overnight in enough cold water to cover
8 lamb shanks
1/2 cup olive oil
5 cups vegetable stock, divided
5 large shallots, diced (about 1/3 cup)
8 large cloves garlic, minced
1/4 cup brandy
3 large ripe tomatoes, diced (about 2 cups)
1/2 cup tomato paste
2 bay leaves
8 sprigs fresh thyme
4 cups white wine
Salt and freshly ground pepper, to taste
Directions:
Preheat oven to 325°F.
Season the lamb shanks liberally with salt and pepper; set aside.
Heat 6 tablespoons olive oil in a large, deep sauté pan, or Dutch oven, over medium-high heat, and brown the lamb shanks on all sides. Remove the shanks from the pan and set aside.
Drain the fat, and deglaze the pan using 1 cup vegetable stock. Pour the liquid into a small bowl and set aside.
Return the sauté pan to the stove, and heat the remaining 2 tablespoons oil over medium heat. Add the shallots and sauté for 2 to 3 minutes until translucent.
Add the garlic and sauté for 1 additional minute. Add the brandy, tomatoes, tomato paste, bay leaves, and thyme and cook over low heat for 10 minutes.
Add the drained beans and arrange the lamb in the pan; with the meatier side down. Pour in the deglazing liquid, the wine, and the remaining vegetable stock.
Bring to a boil, then reduce heat to medium low and simmer for 15 minutes.
Cover the sauté pan with a tight fitting lid and bake in the preheated oven for 1 1/2 to 2 hours, or until lamb shanks are fork tender and the beans are done.
Check halfway through the cooking time and add more stock as needed.
Remove from the oven, discard bay leaves and thyme, then increase the oven temperature to broil. Return the lamb to the oven and broil each side for 5 minutes to brown.
Adjust the seasoning with salt and pepper.
Serve the Lamb Shanks & Butter Beans in a preheated bowl, with the sauce.
Enjoy!
Comments