Monday, January 22, 2007

Affordable Cuts of Meat Part 3: Braised Lamb Shanks with White Beans




This is one of my new favorites--a dish so good I dream about it. It's filling, warming, and very economical.


Braised Lamb Shanks with White Beans

2 lamb shanks
1 cup cannelini or other white beans
1 bay leaf
1 small onion, chopped
2 cloves garlic, chopped
1/2 cup diced tomato
2 cups chicken stock
salt & pepper
olive oil
ground cloves, thyme, and rosemary

  1. Brown the shanks in olive oil over medium-high heat, remove and put aside
  2. Saute onion and garlic until translucent
  3. Add tomato and saute 2-3 minutes
  4. Add spices, chicken stock and brink to a boil
  5. Return lamb shanks to pot and reduce heat to a simmer
  6. Braise shanks 1 hour
  7. Add beans, simmer another 1/2 hour





When braised long and slow, the meat from the shanks is tender and rich, and with the white beans it forms a simple cassoulet--one of the most comforting meals I've made in a long, long time.

1 comment:

joan said...

I may need to try this one. Thanks!

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