Lamb Shanks And Flageolet Beans Food

LAMB SHANKS AND FLAGEOLET BEANS

Steps:

• If you forget to soak your beans, boil them unsoaked for 5 minutes, then leave to stand for an hour. That should give the same effect. Put the soaked flageolet beans in a large saucepan and cover them with fresh water. Bring to the boil and cook for 10 minutes. Remove the pan from the heat and leave the beans in the water until needed. Heat the oil in a large flameproof casserole dish, brown the lamb shanks on all sides, then remove them from the pan and set them aside. Add the onion, carrots and fennel to the dish and cook them over a medium heat for about 10 minutes until they're browning round the edges. Add the garlic, thyme, chilli, smoked paprika and bay leaf and stir, then add the tomato purée and anchovies. Stir again, then pour in the white wine. Bring to the boil, then reduce by half. Preheat the oven to 170°C/fan 150°C/gas 3. Return the lamb shanks to the casserole. Drain the beans and add them too, then pour over the stock or water. Bring to the boil, then put a lid on the dish and place it in the oven. Cook for 1½ hours, then add the tomatoes and season. Cook for another 1-1½ hours until the beans and lamb are very tender. The sauce should be quite well reduced. If you want to reduce it further, boil on the hob for a few minutes. Sprinkle on the parsley before serving. This is a complete meal, but a salad to follow is nice.

ROAST LEG OF LAMB WITH FLAGEOLET BEANS

Steps:

• For the Beans:.
• Rinse, pick over and soak the flageolet beans in cold water overnight.
• Drain the soaked beans and place them in a large pot with the bouquet garni, carrot and onion.
• Cover with the 3 quarts of cold water, bring to a boil, reduce the heat to low, and simmer for 2 to 2 and 1/2 hours or until the beans are thoroughly cooked.
• Bring the 2 quarts of salted water to a boil, add the green beans, and cook about 12 minutes or until crisp-cooked.
• Drain and refresh under cold running water.
• For the Lamb:.
• Preheat oven to 450°F.
• Poke the leg of lamb with the tip of a knife in various spots and insert slivers of garlic into the slits.
• Make a bed of the onion and carrot in the bottom of a roasting pan and place the lamb on the vegetables and the roasting pan in the oven.
• Reduce heat to 350°F and roast for about one hour and twenty minutes for a rare roast (165°F internal Temperature) up to two hours for a well-done roast (175° to 180°F).
• Remove lamb to a platter and add the white wine and water to the roasting pan, mixing well to scrape up all carmelized juices from the bottom of the pan.
• Strain through a fine sieve and season sauce to taste with salt and pepper.
• To Serve:.
• Reheat the flageolets and season with salt and pepper.
• Reheat the green beans in a skillet with a little butter and season with salt and pepper.
• Carve the lamb, place the slices on a large platter on a bed of the flageolets (or white beans) surrounded by the green beans and douse the meat with some of the sauce.
• Serve additional sauce on the side.

ELEGANT BRAISED LAMB SHANK DINNER RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Season the lamb shanks all over with salt and pepper.
• Heat the canola oil in a large Dutch oven over medium-high heat.
• Sear 2 lamb shanks at a time until a dark brown crust forms on one side, 3-5 minutes. Sear the other sides of the meat until evenly browned. Remove the shanks from the pan and set aside. Remove all but 2 tablespoons of fat from the pan.
• Add the minced carrots, onion, celery, and minced garlic to the pot. Season with salt and pepper, and cook until the vegetables are deeply caramelized, 15-20 minutes.
• Add the tomato paste and cook until it browns and is aromatic, 5 minutes.
• Add the red wine and scrape the bottom of the pot to release the flavorful browned bits stuck to the bottom. Cook until the wine reduces by half and thickens slightly, 3 minutes.
• Add the chicken stock, orange juice, lemon juice, rosemary, thyme, and bay leaves. Stir and bring to a boil.
• Return the lamb shanks to the Dutch oven, cover, and place in the oven for 2 hours, turning the shanks halfway through, until the lamb is tender and the braising liquid has thickened.
• About halfway through the lamb cooking time, add the oblique-cut carrots, Brussels sprouts, red pearl onions, and whole garlic cloves to a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to combine. Roast in the oven for 1 hour, or until the vegetables are tender.
• Right after the potatoes finish boiling, drain and transfer to a large bowl. Season with plenty of salt and a bit of white pepper, and mash the potatoes until as smooth as possible.
• Fold in the butter, sour cream, and heavy cream until smooth and light.
• Make the citrus gremolata: In a small bowl, combine the parsley, lemon zest, flaky salt, garlic, chives, horseradish, and orange zest.
• To serve, scoop mashed potatoes onto a plate. Add roasted vegetables and a lamb shank. Top with the braising liquid and citrus gremolata.
• Enjoy!

LAMB SHANK WITH LIMA BEANS IN THE FRENCH STYLE

Steps:

• To reconstitute the dried beans, soak them overnight or bring them to a boil in a pan of water, remove from heat, let soak two hours, then drain.
• Preheat the oven to 325 degrees.
• Heat 4 tablespoons of the oil in a large saute pan. Over medium-high heat brown the lamb on all sides, and set aside. Drain the fat, and deglaze the pan with the water. Set the liquid aside.
• In a large, heavy ovenproof casserole, saute the chopped shallots in the remaining 2 tablespoons of oil over a low-medium heat, until translucent. Add garlic; saute for another minute. Add the brandy or grappa and the tomatoes; cook over low heat for five minutes. Add the bay leaf and thyme.
• Arrange the lamb in the pan, meatier side down, add the drained beans, add the deglazing liquid from the browning pan, and pour in the wine. Bring slowly to a simmering boil; reduce the heat to a simmer, and simmer five minutes.
• Cover and bake in the oven for two hours, or cook on top of the stove for two hours, checking periodically that the liquid is at a simmer, not a rolling boil.
• Serve one shank to a person with a cup of beans and liquid.