Braised Lamb Shanks With White Bean Puree Recipe
This braised lamb shanks recipe is a fresh and flavorful recipe prepared with white bean puree. Roasted with a marinade of wine, rosemary, thyme and garlic, the lamb shanks are further braised and served on top of the white bean puree with a sprinkling of parsley.
Ingredients
6 lamb shanks (8 oz/250 g each) 6
1 onion, chopped 1
2 cloves garlic, minced 2
2 cups dry red wine or chicken stock 500 mL
1/2 tsp pepper 2 mL
1 tbsp chopped fresh rosemary, or 1/2 tsp/2 mL dried 15 mL
1 tbsp chopped fresh thyme, or 1/2 tsp/2 mL dried 15 mL
Sauce:
1 tsp olive oil 5 mL
6 onions, sliced 6
6 cloves garlic, finely chopped 6
1/4 tsp hot red pepper flakes l mL
1 tbsp chopped fresh rosemary, or 1/2 tsp/2 mL dried 15 mL
1 tbsp chopped fresh thyme, or 1/2 tsp/2 mL dried 15 mL
1/2 tsp pepper 2 mL
1 28-oz/796 mL tin plum tomatoes, with juices Salt to taste 1
White Bean Puree:
2 19-oz/540 mL tins white kidney 2 beans, drained and rinsed
3 cloves garlic, finely chopped 3
1 tsp ground cumin 5 mL
1/2 tsp pepper 2 mL
1 tbsp lemon juice 15 mL
1/2 tsp hot red pepper sauce 2 mL
1/2 cup chopped fresh parsley 125 mL
Directions
Trim lamb shanks of all fat.
In large bowl, combine chopped onion, minced garlic, wine, pepper, rosemary and thyme.
Add lamb and marinate in refrigerator for 2 hours or overnight.
Drain shanks well and pat dry.
Strain juices and reserve.
Heat olive oil in large Dutch oven on medium-high heat.
Add shanks and brown well, a few at a time if necessary.
Remove and reserve.
Discard all but 1 tbsp/15 mL fat from pan.
Add sliced onions, chopped garlic and hot pepper flakes.
Reduce heat and cook gently until tender and fragrant, about 10 minutes.
Add rosemary, thyme, pepper, strained marinade juices and tomatoes.
Bring to boil.
Return lamb to pan, cover and cook in preheated 350°F/180°C oven for 2 to 3 hours, until lamb is very tender.
Skim fat from sauce.
If sauce is too liquidy, remove shanks and cook sauce over medium-high heat until it reduces to the consistency you wish.
Add salt to taste.
Cool lamb shanks slightly and remove meat from bones.
Return meat to sauce.
Meanwhile, place beans, garlic, cumin and pepper in large saucepan and cover with 6 cups/1.5 L water.
Bring to boil, reduce heat and cook gently for 20 minutes.
Drain, reserving cooking liquid.
In food processor, puree beans with lemon juice and hot pepper sauce.
Add enough cooking liquid to achieve consistency you wish.
Spread bean puree on each serving plate and top with lamb, onions and juices.
Sprinkle with parsley.
In large bowl, combine chopped onion, minced garlic, wine, pepper, rosemary and thyme.
Add lamb and marinate in refrigerator for 2 hours or overnight.
Drain shanks well and pat dry.
Strain juices and reserve.
Heat olive oil in large Dutch oven on medium-high heat.
Add shanks and brown well, a few at a time if necessary.
Remove and reserve.
Discard all but 1 tbsp/15 mL fat from pan.
Add sliced onions, chopped garlic and hot pepper flakes.
Reduce heat and cook gently until tender and fragrant, about 10 minutes.
Add rosemary, thyme, pepper, strained marinade juices and tomatoes.
Bring to boil.
Return lamb to pan, cover and cook in preheated 350°F/180°C oven for 2 to 3 hours, until lamb is very tender.
Skim fat from sauce.
If sauce is too liquidy, remove shanks and cook sauce over medium-high heat until it reduces to the consistency you wish.
Add salt to taste.
Cool lamb shanks slightly and remove meat from bones.
Return meat to sauce.
Meanwhile, place beans, garlic, cumin and pepper in large saucepan and cover with 6 cups/1.5 L water.
Bring to boil, reduce heat and cook gently for 20 minutes.
Drain, reserving cooking liquid.
In food processor, puree beans with lemon juice and hot pepper sauce.
Add enough cooking liquid to achieve consistency you wish.
Spread bean puree on each serving plate and top with lamb, onions and juices.
Sprinkle with parsley.
