Braised Lamb Shanks With White Bean Puree Food

BRAISED LAMB SHANKS WITH WHITE BEANS

Steps:

• Make lamb shanks:
• Pat lamb shanks dry and season with salt and pepper. In an 8-quart heavy flameproof casserole heat oil over moderately high heat until hot but not smoking and brown lamb shanks well in batches, transferring to a plate as browned. To casserole add onion, carrot, celery, and garlic and sauté until onion is softened. Add wine and simmer mixture, stirring occasionally, until liquid is reduced to about 3 cups. Return lamb shanks to casserole and stir in broth, tomato paste, and thyme. Bring liquid to a boil and simmer, covered, stirring and turning lamb shanks occasionally, 1 1/2 hours. Simmer mixture, uncovered, stirring occasionally, 1 hour more, or until lamb shanks are tender.
• Make the gremolata while lamb is cooking:
• In a small bowl stir together gremolata ingredients.
• Make beans while lamb is cooking:
• In a saucepan heat oil over moderately high heat until hot but not smoking and cook onions, carrots, celery, and garlic, stirring, 2 or 3 minutes, or until softened. Add beans, 2 cups broth, butter, and bay leaf and cook over moderate heat, stirring occasionally and adding enough remaining broth to keep beans moist and to reach a creamy consistency, about 30 minutes. Discard bay leaf and add half of gremolata and salt and pepper to taste.
• Transfer lamb shanks to a plate and keep warm, covered with foil. Strain braising liquid through a sieve into a saucepan, discarding solids, and stir in butter and tarragon. Boil sauce, stirring occasionally, until thickened slightly. Strain sauce through sieve into a bowl and season with salt and freshly ground black pepper.
• Sprinkle lamb shanks with remaining gremolata and serve with beans and sauce.

BRAISED LAMB SHANKS

Steps:

• Preheat the oven to 350 degrees. Heat the olive oil in a large, deep Dutch oven with a tight-fitting lid over moderate heat until hot but not smoking. Season the lamb shanks with salt and pepper and cook, in batches if necessary, turning with tongs, until well browned, about 10 minutes each batch. Remove the lamb shanks with tongs to a plate and set aside.
• Stir the onions, carrots, rosemary, bay leaves, and garlic into the dutch oven and cook, stirring, until the onions are very soft, about 5 minutes. Add 2 1/2 cups of the wine and deglaze the pan. Bring the mixture to a boil, reduce the heat, and simmer for 5 minutes. Taste for seasoning.
• Return the lamb shanks to the pot and braise the mixture, tightly covered, in the oven for 1 hour. Uncover and braise for 2 more hours, turning the shanks every 30 minutes. Stir in the turnips and the remaining 1/2 cup of the wine, and continue to braise, in the oven for 30 minutes. Discard the bay leaves. Season to taste with salt and pepper.
• While the lamb shanks are braising, make the gremolata: chop together the rosemary, orange zest, and garlic. Place each lamb shank on a serving plate, top with the vegetables, sprinkle with gremolata and serve immediately.

BRAISED LAMB SHANKS WITH WHITE BEAN PUREE

Steps:

• Preheat oven to 325 degrees. Season shanks with salt and pepper. Heat olive oil in a large saute pan. Put 3 shanks in the pan and brown well on all sides. Transfer shanks to a large roasting pan. Repeat with remaining shanks, adding oil if needed.
• Put garlic, onion, celery and carrot in the pan. Cook 30 seconds. Add half the wine and deglaze the pan. Add the vegetable-wine mixture to the roasting pan. Add the remaining ingredients. Put the roasting pan on a burner and bring to a simmer. (Shanks should be almost covered with liquid; if necessary, add water.) Cover with aluminum foil. Put in oven and bake until meat is very tender, about 2 1/2 hours.
• Remove shanks from liquid and keep warm. Strain liquid through a fine sieve into a large saucepan. Degrease. Simmer until sauce is thick enough to coat a spoon. Season with salt and pepper. Put shanks over a mound of bean puree and top with sauce.

BRAISED LAMB SHANKS

Steps:

• Heat oven to 200C/fan 180C/gas 6. Pour the oil in a casserole dish or roasting tray large enough to fit all the shanks. With the pan set over a high heat on the hob, spend a good 10 mins browning the lamb all over.
• Remove the lamb, add the onion and carrot and cook for 10 mins until starting to brown. Stir in the herbs and garlic and cook for a few mins more. Stir in the flour and tomato purée, season well then pour over the wine and stock.
• Return the lamb shanks to the pan. Bring to a simmer, cover with a lid or tightly with foil and cook in the oven, undisturbed, for 1½-2 hrs until lamb is tender. Remove the lamb from the sauce and set aside.
• Put pan back on the hob and bubble the sauce down for about 15 mins until rich and glossy. Pass through a sieve into a jug. The lamb and sauce can be stored in the fridge for two days or frozen for one month. To serve, reheat the lamb in the sauce, adding a splash of water if the sauce is too thick.

TOM VALENTI'S LAMB SHANKS

Steps:

• 1.Preheat oven to 325°F. Season the lamb with salt and pepper.
• 2.Heat 3 tablespoons oil in a pot over medium-high heat. Add the celery, carrot, and onion; cook until very soft, 8 to 10 minutes.
• 3.Add the tomato paste and cook 1 to 2 minutes. Add the thyme, bay leaf, peppercorns, anchovies, and garlic; cook 3 minutes.
• 4.Add the wines, vinegar, and sugar; raise the heat to high and bring to a boil. Lower the heat to medium and add the broths. Leave over medium heat while you brown the lamb shanks.
• 5.Pour the remaining 1/4 cup of olive oil into a sauté pan. Over medium-high heat, brown the lamb shanks well on all sides, using tongs to flip them over.
• 6.Transfer lamb shanks to a roasting pan and pour the braising liquid on top. Cover with aluminum foil and cook in the preheated oven for 1 hour. Remove the foil and cook 2 1/2 to 3 hours more, turning the shanks over every half hour until the meat is very soft.
• 7.Remove the shanks from the braising liquid and strain the liquid. Skim any fat that rises to the surface, then use the liquid as a sauce. Serve in shallow bowls atop White Bean Puree.

STEWED LAMB SHANKS WITH WHITE BEANS AND ROSEMARY

Steps:

• Season the shanks with 1 teaspoon of the salt and freshly ground pepper. Heat the olive oil in a heavy, large skillet over medium-high heat. Add as many shanks as will fit without crowding. Brown the shanks well on all sides, about 10 minutes per batch. Set the browned shanks aside and repeat with the remaining shanks, pouring off the fat between batches.
• Place the garlic, onion, carrots and celery in the skillet and saute until softened, about 10 minutes. Pour in the wine and cook for about 2 minutes, scraping the bottom of the skillet with a wooden spoon to loosen any browned bits.
• Transfer the vegetable and wine mixture to a large stockpot. Add the tomatoes and use the back of a spoon to break them into small chunks. Add the remaining ingredients, including the shanks. Bring to a boil. Reduce heat and simmer, skimming as necessary, until the lamb and beans are very tender, about 2 hours. If the lamb is done before the beans, take out the shanks and cover with foil to keep them warm until the beans are done.
• Skim off as much fat from the top of the liquid as possible. Use tongs to remove the shanks from the liquid, placing 1 shank on each of 8 plates. Season the bean mixture with additional salt if needed. Discard rosemary and bay leaves. Using a slotted spoon, arrange some of the beans and vegetables around each shank. Spoon some of the liquid over and around the shank and serve immediately.

BRAISED LAMB SHANKS WITH WHITE BEANS

Steps:

• 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.

BRAISED LAMB SHANKS WITH WHITE BEANS

Steps:

• Make small incisions in the lamb shanks and stud them with the slivers of garlic. Sprinkle the lamb with the rosemary. Coat the shanks with two tablespoons of the olive oil, cover, and marinate overnight in the refrigerator. Soak the beans overnight in cold water to cover.
• Rinse the beans, put them in a large saucepan and cover them with fresh water. Add an onion, chopped, the herb bouquet, and salt and pepper. Simmer for about an hour, or until the beans are tender.
• Heat remaining olive oil in a large pan and brown the lamb shanks on all sides. Remove the shanks and pour off the fat.
• Chop the remaining onions and add them to the pan. Cook gently until the onions are soft. Add the carrots, wine, lamb shanks and stock. Bring to a boil, lower the heat and simmer for an hour.
• Preheat oven to 350 degrees.
• Drain beans, reserving cooking liquid. In a large casserole, put a layer of beans, a layer of salt pork, the vegetables and the juice from the shanks and then the shanks. Add remaining beans and juices. If the stew is too dry, add some of the liquid from the beans. Bake one hour.
• Sprinkle with bread crumbs and butter and bake, uncovered, for 30 minutes longer. Sprinkle with the parsley and serve.

ASIAN STYLE BRAISED LAMB SHANKS

Steps:

• Dust the shanks in the seasoned flour, shaking off any excess. Heat half the oil in a heavy based pan over high heat and brown the lamb on all sides-this might need to be done in a couple of batches. Remove and set aside.
• Add the remaining oil to the pan and cook the onion for a 2-3 minutes. Add the garlic, chilli, ginger and five spice and cook stirring for 1-2 minutes until fragrant.
• Add the remaining ingredients, stir well and bring to the boil.
• Return the lamb to the pan, reduce the ehat to low and simmer covered for 1 1/2 hours or the meat is almost falling off the bone and very tender.
• Check the seasonings and skim off any excess oil.
• Serve over mash (wasabi mash is good) or rice, with steamed green veg and lime wedges.