Braised Lamb Shanks With Leeks And Haricot Beans Recipes

BRETON BRAISED LAMB & HARICOT BEANS

Steps:

• Put the beans in a saucepan and cover with water. Add the quartered onion, the halved carrot and halved celery, the bay leaves, parsley stalks and peppercorns. Bring to the boil, reduce the heat and simmer for 30-40 mins until the beans are soft. Drain well and reserve the cooking liquid, discarding the onion, carrot and celery.
• While the beans are cooking, heat half the olive oil in a heavy-based flameproof casserole. Brown the lamb in batches over a high heat. As each batch is cooked, remove it and set aside on a plate. Reduce the heat, add the chopped onion to the pan with the diced celery and carrot and cook until well coloured. Add the garlic and cook for another couple of mins.
• Return the lamb to the pan and add all the remaining ingredients, except the beans. Bring to the boil, reduce the heat to very low and cover, then cook for 2 hrs. Add the beans 45 mins before the end of cooking time. Stir the lamb round every so often. If the lamb looks dry, add some of the bean cooking liquid.
• Remove the lid for the last 30 mins of cooking time, and season. This helps the cooking liquid to reduce. You should end up with a thick stew of tender lamb and soft beans. Scatter over the parsley and serve.

BRAISED LAMB SHANKS WITH LEEKS

Steps:

• Wash leeks very well and slice crosswise, set aside. Leeks are full of grit and dirt so I wash them once they are sliced.
• Slice garlic cloved thinly.
• Trim lamb shanks of all fat and be sure to remove the "silverskin".
• Heat oil med-high in large dutch oven ( larger cuts can be done in a roaster pan and finished in the oven).
• When oil is hot but not smoking, brown meat very well on all sides, set aside.
• Turn pan down to med-low and add garlic and leeks, saute 10 minutes.
• Return shanks to pan, season with s+p and srinkle rosemary over all.
• Add wine and bring to a simmer.
• Reduce heat to low and cover for 2 1/2 hours, turning once to season second side.

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 LEEKS AND HARICOT BEANS

Steps:

• Soak the beans overnight in cold water. The next day, drain them, put them into a deep saucepan, and cover with fresh water. Bring to a boil, skim off the froth, add a bay leaf, and a drop or two of olive oil and simmer for about forty minutes. Turn off the heat and leave them in the water.
• Warm a glug of olive oil in a Dutch oven or other heavy pot. Season the lamb shanks all over with salt and black pepper, then lower them into the pot. They should sizzle when they hit the oil. Turn the meat from time to time until it has colored nicely on all sides (we are talking pale honey color rather than deep brown). Remove the meat from the pot and set aside on a plate to catch any escaping juices.
• Preheat the oven to 325°F (160°C). Cut the leeks into chunks roughly the length of a wine cork, wash them thoroughly, making sure no grit or sand is trapped in their many layers, then put them in the casserole together with the butter, keeping the heat low. Cover with a piece of wax paper or parchment paper, then cover with a lid (the paper will encourage them to cook in their own steam rather than brown). Cook them on the stove until they have started to soften, a good twenty minutes or so. You will need to give them an occasional stir.
• Remove and discard the paper. Peel and thinly slice the garlic and add it to the pot with the thyme and the remaining bay leaves. Sprinkle the flour over the top and continue cooking for three or four minutes, stirring occasionally. Pour in the stock or water, then drain the beans and add them too. Season with salt and pepper.
• Return the shanks and any collected juices to the pan and bring to a boil. Cover the pot with a lid and place in the oven for an hour and a half, or until the lamb is completely tender. Sometimes it takes two hours. You should be able to remove it from the bone with little effort (then again, it shouldn't actually be falling apart). Remove from the oven, stir in most of the lemon juice and zest, parsley, and mint, then scatter the rest.

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.

"REDEYE" BRAISED LAMB SHANKS AND BEANS

Steps:

• Preheat oven to 300°F.
• Pat lamb shanks dry and season with salt. In a heavy ovenproof kettle large enough to hold shanks tightly in one layer heat oil over moderate heat until hot but not smoking and brown shanks in 2 batches, transferring to a plate. Add beans to kettle and top with shanks. Add remaining ingredients and bring to a boil over high heat, without stirring. Braise shank mixture, covered, in middle of oven 3 hours, or until lamb and beans are very tender.
• Alternatively, brown shanks in a large heavy skillet in same manner, transferring to a 17- by 11-inch roasting pan. Put beans around shanks and scatter mixture with vegetables and bacon. In a saucepan bring 4 cups water and coffee to a boil. Deglaze skillet with about 1 cup coffee mixture, scraping up brown bits, and add to shank mixture with remaining ingredients. Cover pan with foil and braise in same manner.
• Shank mixture may be prepared up to this point 2 days ahead, cooled, uncovered, and chilled, covered. Reheat shank mixture in middle of a preheated 350°F. oven, covered, 30 minutes, or until heated through, before proceeding.
• Transfer shanks and beans with a slotted spoon to a heated platter, discarding bouquet garni and bay leaves, and bring braising liquid to a boil. (If using roasting pan, pour braising liquid into a large saucepan and bring to a boil.) Boil braising liquid until thickened slightly, about 5 minutes, and pour over shanks and beans.