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lamb shanks garlic rosemary extra-virgin olive oil beans water onions bouquet garni salt carrots white wine chicken bread crumbs butter parsley
Viewed: 53 - Published at: 2 years agoIngredients
- 4 lamb shanks
- 4 garlic cloves, cut into slivers
- 1 tablespoon fresh rosemary leaves
- 3 tablespoons extra-virgin olive oil
- 1/2 pound Great Northern beans
- Water to cover
- 3 medium-size onions, peeled
- Bouquet garni (thyme and parsley sprigs and bay leaf tied in a cheesecloth bag
- Coarse salt and freshly ground pepper to taste
- 3 carrots, sliced
- 1 cup dry white wine
- 1 1/2 cups chicken or meat stock, preferably homemade
- 3/4 cup fresh bread crumbs
- 2 tablespoons butter
- 2 tablespoons chopped parsley leaves
Method
- Make small incisions in lamb shanks and stud with garlic.
- Sprinkle with rosemary.
- Coat shanks with two tablespoons olive oil, cover, marinate overnight in refrigerator.
- Soak beans overnight in cold water to cover.
- Rinse beans, put in large sauce- pan; cover with fresh water.
- Add one onion, coarsely chopped, bouquet garni, salt and pepper.
- Simmer about one hour or until beans are tender.
- Heat remaining tablespoon olive oil in large pan and brown lamb shanks on all sides.
- Remove shanks and pour off fat.
- Chop remaining onions and add to pan.
- Cook gently until onions are soft.
- Add carrots, wine, lamb shanks and stock.
- Bring to a boil, lower heat and simmer for one hour.
- Preheat oven to 350 degrees.
- Drain beans, remove bouquet garni, reserving cooking liquid.
- In large casserole, place layer of beans, layer of vegetables and juices from lamb shanks, and then the shanks.
- Add remaining beans and juices.
- If stew is too dry, add some liquid from beans.
- Bake for one hour.
- Sprinkle with bread crumbs and butter and bake, uncovered, for 30 minutes longer.
- Sprinkle with parsley and serve.
