Braised Lamb Shanks with Cannellini Beans is a modern Fusion recipe for a classic dish of lamb shanks slowly braised in a vegetable base with white wines that are served with cannellini beans. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Braised Lamb Shanks with Cannellini Beans.
I really love lamb shanks and I cook them quite often. Typically I give them a North African twist, but here they are prepared with a little bit of Italian flair and it's this combination of traditional cooking with an Italian twist that makes this a fusion recipe.
This recipe also makes and intriguing and different centrepiece for an Easter-themed meal.
3 tbsp plain flour
3 tbsp olive oil
1 large onion, chopped
2 garlic cloves, sliced
1 celery stick, sliced
1 carrot, sliced
leaves from 2 fresh sprigs of rosemary
2 bayleaves
2 tbsp tomato purée
225g (1 1/4 cups) dried cannellini beans, soaked over night in enough water to cover plentifully
175ml (3/4 cup) white wine
salt and freshly-ground black pepper, to taste
Add the onion to the oil remaining in the casserole and fry for about 5 minutes, or until lightly golden then add the garlic, celery, carrot, rosemary and bayleaves.
Return the meat to the pan and slowly pour in the wine. Bring to a simmer and cook until slightly reduced then dilute the tomato purée in 450ml (2 cups) hot water then pour this into the casserole.
Drain the beans and add to the stew. Season to taste with pepper and mix well to combine. Cover the casserole dish, transfer to an oven pre-heated to 160ºC (325ºF), Gas Mark 3 and cook for 60 minutes.
Season to taste with salt and add 150ml hot water. Cover, return to the oven and cook for 1 hour more, or until the meat is falling off the lamb bones and the beans are tender.
Serve hot with mashed potatoes or African mixed mash.
I really love lamb shanks and I cook them quite often. Typically I give them a North African twist, but here they are prepared with a little bit of Italian flair and it's this combination of traditional cooking with an Italian twist that makes this a fusion recipe.
This recipe also makes and intriguing and different centrepiece for an Easter-themed meal.
Braised Lamb Shanks with Cannellini Beans Recipe
Ingredients:
4 lamb shanks3 tbsp plain flour
3 tbsp olive oil
1 large onion, chopped
2 garlic cloves, sliced
1 celery stick, sliced
1 carrot, sliced
leaves from 2 fresh sprigs of rosemary
2 bayleaves
2 tbsp tomato purée
225g (1 1/4 cups) dried cannellini beans, soaked over night in enough water to cover plentifully
175ml (3/4 cup) white wine
salt and freshly-ground black pepper, to taste
Method:
Season the lamb shanks well with salt and black pepper then coat lightly in the flour. Heat the oil in a large, flame-proof, casserole, add the meat and fry to brown evenly on all sides. Lift the lamb out with tongs and set aside.Add the onion to the oil remaining in the casserole and fry for about 5 minutes, or until lightly golden then add the garlic, celery, carrot, rosemary and bayleaves.
Return the meat to the pan and slowly pour in the wine. Bring to a simmer and cook until slightly reduced then dilute the tomato purée in 450ml (2 cups) hot water then pour this into the casserole.
Drain the beans and add to the stew. Season to taste with pepper and mix well to combine. Cover the casserole dish, transfer to an oven pre-heated to 160ºC (325ºF), Gas Mark 3 and cook for 60 minutes.
Season to taste with salt and add 150ml hot water. Cover, return to the oven and cook for 1 hour more, or until the meat is falling off the lamb bones and the beans are tender.
Serve hot with mashed potatoes or African mixed mash.
easter, lamb, spices, tomatoes, stew, slow cooking, beans
Preserves
Fusion
Braised Lamb Shanks with Cannellini Beans
https://fabulousfusionfood.blogspot.com/2019/04/braised-lamb-shanks-with-cannellini.html
Braised Lamb Shanks with Cannellini Beans. This is a modern Fusion recipe of spiced lamb shanks cooked slowly in a tomato base that's finished with the addition of cannellini beans. This makes a fantastic alternative Easter meal, but is also a great winter warmer of a dish.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivS90WkZalQW3iGJOU_SsyXwXiLaAYvaFumVjKnF5MEv3wnmQE_rx3gD6nDM571iZrWW_PhoYEsULKjUThwGGkFac0meN_LNJqyW8EJyS2vP8p-u1zrSt9j6V9qabIh8CP7xcd7tP7Xiw/s1600/braised-lamb-shanks-cannellini-beans.png
2019-04-06
Yield: 4
Braised Lamb Shanks with Cannellini Beans
Braised Lamb Shanks with Cannellini Beans. This is a modern Fusion recipe of spiced lamb shanks cooked slowly in a tomato base that's finished with the addition of cannellini beans. This makes a fantastic alternative Easter meal, but is also a great winter warmer of a dish.
prep time: 20 mins
cook time: 150 mins
total time: 170 mins
Ingredients:
- 4 lamb shanks
- 3 tbsp plain flour
- 3 tbsp olive oil
- 1 large onion, chopped
- 2 garlic cloves, sliced
- 1 celery stick, sliced
- 1 carrot, sliced
- leaves from 2 fresh sprigs of rosemary
- 2 bayleaves
- 2 tbsp tomato purée
- 225g (1 1/4 cups) dried cannellini beans, soaked over night in enough water to cover plentifully
- 175ml (3/4 cup) white wine
- salt and freshly-ground black pepper, to taste
Method:
- Season the lamb shanks well with salt and black pepper then coat lightly in the flour. Heat the oil in a large, flame-proof, casserole, add the meat and fry to brown evenly on all sides. Lift the lamb out with tongs and set aside.
- Add the onion to the oil remaining in the casserole and fry for about 5 minutes, or until lightly golden then add the garlic, celery, carrot, rosemary and bayleaves.
- Return the meat to the pan and slowly pour in the wine. Bring to a simmer and cook until slightly reduced then dilute the tomato purée in 450ml (2 cups) hot water then pour this into the casserole.
- Drain the beans and add to the stew. Season to taste with pepper and mix well to combine. Cover the casserole dish, transfer to an oven pre-heated to 160ºC (325ºF), Gas Mark 3 and cook for 60 minutes.
- Season to taste with salt and add 150ml hot water. Cover, return to the oven and cook for 1 hour more, or until the meat is falling off the lamb bones and the beans are tender.
- Serve hot with mashed potatoes or African mixed mash.
© Dyfed Lloyd Evans
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