TUSCAN BEAN SOUP WITH LAMB AND SHAVED FENNEL
Provided by Tyler Florence
Categories appetizer
Time 1h10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a 2-count of oil in a large soup pot over medium heat. Add the onion, garlic, and herbs and cook until softened, about 5 minutes. Add the tomato and cook until the vegetables cook down to a pulp, about 5 more minutes. Stir in the lamb and then the chicken broth. Bring to a simmer and season with salt and pepper. Simmer until the lamb is very tender, 20 to 30 minutes. Add the beans and simmer until warmed through. Then mash some of the beans against the side of the pot to break them down and thicken the soup. Season with salt and pepper and a drizzle of olive oil. Ladle the soup into bowls, top with fennel, and serve hot.
TUSCAN WHITE BEANS
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 2 smashed garlic cloves and 1/4 teaspoon red pepper flakes in olive oil in a large skillet over medium-high heat, 1 minute. Add 1 chopped plum tomato and 1 sprig rosemary and cook 2 minutes. Add 2 cans drained, rinsed cannellini beans and cook, partially smashing the beans with a spoon, 5 minutes. Remove the rosemary. Stir in 1/2 cup water and some chopped parsley; season with salt. Sprinkle with parmesan and broil until golden. Drizzle with olive oil.
TUSCAN LAMB SHANKS WITH WHITE BEANS
The recipe, as written, requires a pressure cooker. I'm sure that this would be fine using a dutch oven or such. It would need a lot more time with my best estimate being 3-4 hrs.
Provided by Annacia * @Annacia
Categories Other Main Dishes
Number Of Ingredients 11
Steps:
- Pat lamb shanks dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper each. Heat oil in pressure cooker over medium-high heat until it shimmers, then brown shanks well, 1 at a time, transferring to a plate.
- Add onion, carrots, celery, and garlic to pressure cooker and sauté until golden brown, about 6 minutes. Add tomatoes with juice and rosemary and cook, stirring, 1 minute. Stir in beans, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Return lamb shanks to pressure cooker and bring to a boil. Seal lid and cook at high pressure according to manufacturer's instructions, 30 minutes.
- Put pressure cooker in sink (do not remove lid) and run cold water over lid until pressure goes down completely. Remove lid and discard rosemary, then transfer shanks to a cutting board and coarsely shred meat.
LAMB AND WHITE BEAN SOUP
Make and share this Lamb and White Bean Soup recipe from Food.com.
Provided by dicentra
Categories Lamb/Sheep
Time 7h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Combine all ingredients except salt and pepper in a slow cooker; cover and cook on low until beans are tender, 7-8 hours.
- Remove lamb shanks; cut meat into bite sized pieces and return to soup.
- Discard bones and bay leaves; season to taste with salt and pepper.
Nutrition Facts : Calories 434.6, Fat 12.9, SaturatedFat 5.1, Cholesterol 80.7, Sodium 1286.6, Carbohydrate 39.6, Fiber 15.1, Sugar 5.6, Protein 40.2
LAMB SHANKS ON CANNELLINI BEANS
Make and share this Lamb Shanks on Cannellini Beans recipe from Food.com.
Provided by CJAY8248
Categories Lamb/Sheep
Time 2h50m
Yield 6 plates, 6 serving(s)
Number Of Ingredients 15
Steps:
- Sprinkle lamb with salt and pepper. Heat a large nonstick skillet over med-high heat. Add lamb;cook 12 minutes, browning on all sides. Remove from skillet.
- Add carrots,onions, and celery to skillet;saute 3 minutes. Add wine. Bring to a boil; cook 5 minutes.
- Stir in broth, rosemary, tomatoes, and bay leaves. Return lamb to skillet (skillet will be very full). Cover, reduce heat, and simmer 2 hours or until lamb is very tender, turning lamb once. Remove lamb from skillet, bring liquid to a boil, and cook 5 minutes. Discard bay leaves.
- Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans; place in Dutch oven. Cover with water 2 inches above beans; bring to a boil. Reduce heat, and simmer 1 hour or until tender. Drain.
- Cook bacon in the Dutch oven over med-high heat until crisp. Remove bacon from Dutch oven, reserving 2 teaspoons drippings in Dutch oven. Crumble bacon. Heat drippings over med-high heat. Add garlic; saute 2 minutes or until golden. Stir in beans and bacon; remove from heat.
- Divide beans evenly among 6 plates, arrange lamb on beans. Spoon sauce over lamb. Garnish with rosemary sprigs, if desired.
Nutrition Facts : Calories 986.1, Fat 45.5, SaturatedFat 18.2, Cholesterol 309.6, Sodium 594, Carbohydrate 32.8, Fiber 11.3, Sugar 8.1, Protein 100.1
STEWED LAMB SHANKS WITH WHITE BEANS AND ROSEMARY
Provided by Molly O'Neill
Categories dinner, main course
Time 2h45m
Yield Eight servings
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 997, UnsaturatedFat 26 grams, Carbohydrate 33 grams, Fat 56 grams, Fiber 6 grams, Protein 82 grams, SaturatedFat 25 grams, Sodium 1818 milligrams, Sugar 10 grams
PRESSURE COOKER LAMB SHANKS WITH WHITE BEANS
This hearty lamb and white bean dish is Italian-influenced comfort food. It's cooked in a pressure cooker but tastes like it was braised for hours!
Provided by Always Cooking Up Something
Categories World Cuisine Recipes European Italian
Time 5h45m
Yield 4
Number Of Ingredients 17
Steps:
- Soak cannellini beans in a large bowl of cold water for at least 4 hours, up to overnight. Drain.
- Pat lamb shanks dry; season with ground black pepper and dust with flour. Heat oil in pressure cooker over medium-high heat. Cook lamb shanks one at a time, turning to brown on all sides, about 10 minutes per shank. Transfer to a plate and set aside.
- Cook and stir shallots, carrots, celery, and garlic in the oil left in pressure cooker until shallots are golden brown, about 15 minutes. Add rosemary and red wine; cook for 2 minutes, scraping up any browned bits from the bottom of the pan. Add drained beans, beef broth, and water; season to taste with more black pepper. Return the lamb shanks to the pot.
- Seal the pressure cooker lid; bring cooker to full pressure according to manufacturer's instructions. Cook for 35 minutes. Turn off heat and allow the pressure to lower naturally, about 10 minutes.
- Remove lid; stir in tomato paste, salt, lemon zest, and half of the chopped parsley.
- Spoon bean and vegetable mixture into large shallow bowls; top with lamb shank meat and sauce. Sprinkle servings with remaining parsley.
Nutrition Facts : Calories 474 calories, Carbohydrate 51.2 g, Cholesterol 41.1 mg, Fat 12 g, Fiber 11.6 g, Protein 30.8 g, SaturatedFat 2.8 g, Sodium 556.8 mg, Sugar 7.6 g
VIETNAMESE LAMB SHANKS WITH SWEET POTATOES
Meltingly tender and full of classic Asian flavours, these lamb shanks are perfect for freezing
Provided by Diana Henry
Categories Dinner, Main course
Time 3h20m
Number Of Ingredients 16
Steps:
- Heat oven to 160C/140C fan/gas 3. Heat 1 tbsp oil in a heavy-bottomed casserole, season the shanks, then brown them 2 at a time on all sides, adding the remaining oil for the second batch. Remove the lamb and add the onions. Fry them quite briskly, about 30 secs, add the ginger, garlic and chopped chilli, then turn the heat down and cook for 1 min. Add 1 tbsp sugar, stir, then add the star anise, lemongrass, stock, purée and seasoning. Bring to the boil.
- Cover and cook in the oven for 1½ hrs, then add the sweet potatoes and cook for 1 hr more. The lamb should be completely tender and almost falling off the bones. Stir in the fish sauce, lime juice and 1 tsp sugar to just lift the flavour, then scatter with the mint, basil and the sliced chilli to serve.
BEANS AND GREENS
Tired of your kids not eating greens? Try mixing escarole with tender cannellini beans for an enticing side dish. You can substitute kale for the escarole.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, heat oil over medium-high heat. Add onion, and cook, stirring occasionally, 2 minutes. Add garlic, and cook 2 minutes more. Add escarole, and stir slowly, allowing it to wilt slightly. Add chicken stock, thyme, and salt; reduce heat to medium-low. Simmer for 15 minutes. Stir in the beans, and continue to simmer until most of the liquid is absorbed and the greens are tender, 3 to 5 minutes. Remove from heat. Serve warm, garnished with grated Parmesan cheese.
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