Braised Lamb Stew With Cannellini Beans Recipes

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INSTANT POT BRAISED LAMB WITH WHITE BEANS AND SPINACH



Instant Pot Braised Lamb With White Beans and Spinach image

Bone-in lamb shoulder chops turn meltingly tender and enrich a broth packed with garlic and rosemary in this Instant Pot dinner.

Provided by Anna Stockwell

Categories     Lamb     Instant Pot     Onion     Garlic     Red Wine     Rosemary     Bean     Spinach     Lemon

Yield 4 servings

Number Of Ingredients 14

2 Tbsp. extra-virgin olive oil, plus more for drizzling
4 bone-in lamb shoulder chops (about 1 1/2 lb.)
1 tsp. freshly ground black pepper
2 tsp. kosher salt, divided
1 small onion, finely chopped
3 garlic cloves, peeled, crushed
1/4 cup red wine
4 large sprigs rosemary
2 (14.5-oz.) cans white beans, such as cannellini, navy, or butter, drained, rinsed
1 bunch mature spinach, tough stems removed
2 Tbsp. fresh lemon juice
Lemon wedges and crusty bread (for serving; optional)
Special Equipment
An Instant Pot or pressure cooker

Steps:

  • Pour 2 Tbsp. oil into Instant Pot and heat on Sauté setting on high until shimmering. Season lamb chops on all sides with pepper and 1 1/2 tsp. salt. Working in two batches, cook lamb in Instant Pot until golden brown, about 2 minutes per side. Transfer to a plate.
  • Add onion and garlic to hot oil in pot and cook, still on high Sauté setting and stirring occasionally, until fragrant, 1-2 minutes. Pour in wine and cook, scraping up browned bits from bottom of pot, until wine is slightly reduced and steam no longer smells boozy, 2-3 minutes. Pour in 2 cups hot water. Nestle chops and rosemary sprigs into pot, arranging in an even layer. Turn off Sauté setting. Lock on lid and cook at high pressure 20 minutes, then release pressure manually.
  • Transfer lamb to a large bowl; discard rosemary stems. Return heat to high Sauté setting and reduce braising liquid slightly while you shred lamb into bite-size pieces; remove and discard bones. Stir lamb and beans back into liquid in pot, then turn off heat. Add spinach and remaining 1/2 tsp. salt and stir until spinach is just wilted. Stir in lemon juice.
  • Divide lamb mixture among bowls. Drizzle with oil and serve with lemon wedges and bread alongside (if using).

BRETON BRAISED LAMB & HARICOT BEANS



Breton braised lamb & haricot beans image

Our warming braised lamb and bean stew uses storecupboard ingredients to create a hearty family-sized dinner. This easy recipe is perfect for cold nights

Provided by Diana Henry

Categories     Dinner, Main course, Supper

Time 3h5m

Number Of Ingredients 13

250g haricot beans , soaked overnight and drained
2 large onions , 1 roughly chopped, 1 quartered
3 whole carrots , peeled, 1 halved lengthways, 2 diced
2 sticks celery , 1 halved, 1 diced
2 bay leaves
bunch of parsley , stalks and leaves separated, leaves chopped
6 black peppercorns
2 tbsp olive oil
1kg braising lamb (shoulder is good), cut into chunks
4 garlic cloves , finely chopped
400g can cherry tomatoes
1 tbsp tomato purée
400ml lamb stock or chicken stock

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.

Nutrition Facts : Calories 621 calories, Fat 36 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 9 grams sugar, Fiber 13 grams fiber, Protein 39 grams protein, Sodium 0.4 milligram of sodium

BRAISED LAMB STEW WITH CANNELLINI BEANS



BRAISED LAMB STEW WITH CANNELLINI BEANS image

Categories     Soup/Stew     Lamb

Yield 6 small

Number Of Ingredients 18

1 tablespoon vegetable oil
3 pounds lamb shoulder, bone-in, cut in 3-inch pieces
2/3 cup all-purpose flour
3 tablespoons extra virgin olive oil
2 1/2 cups onions, sliced thin
6 fresh sage leaves (or 1 tsp dried)
Salt and pepper to taste
1 cup dry white wine
2 teaspoons tomato paste
1 cup beef broth, (use a concentrate with water)
1 1/2 cups cannellini beans, dry
4 cups water
2 whole garlic cloves, sliced in half
3 fresh sage leaves
Salt and pepper to taste
Garnish for meat:
2 teaspoons fresh garlic, finely minced
3 tablespoons Italian parsley, chopped

Steps:

  • 1. Pour enough vegetable oil into a skillet to cover the bottom completely and turn on the heat to medium high. 2. When the oil is hot, dredge the lamb pieces in the flour, one by one, and add gently to the pan. Brown the meat on all sides, then transfer the to a plate, adding more lamb pieces, until all the lamb has been browned. Pour off the grease but keep the fond that's on the bottom. 3. Preheat oven to 350°. 4. Choose a large, lidded pot (large enough to hold all the meat and the beans), and preferably one that can go from oven to rangetop. Into this large pot add the olive oil, sliced onions, and sage. Turn heat to medium and cook onions, uncovered, stirring occasionally, until it becomes a light brown (but not burned). 5. Add the meat, turning it 2-3 times and heat until the meat begins to sizzle, then add salt, some grindings of ground black pepper and the white wine. 6. Meanwhile, dissolve the tomato paste in the beef broth and set aside. Simmer at medium-high heat the onions and wine and when almost all of the wine has boiled off, add the beef broth mixture and the fond from the frying pan. Bring back to a simmer, then cover and place the pot in the oven for 1 1/2 hours, removing it every 30 minutes and stirring it. 7. Drain the beans and taste for seasoning (salt and pepper). You'll find these need more salt than you think. Pour the beans into the lamb stew pot and gently stir. Cover and bake another 15 minutes, until the mixture is warmed through. Remove any of the bones that have loosened completely and discard. 9. Pour the stew out onto (or into) a large heated platter or bowl and sprinkle top with the raw garlic and the chopped parsley.

BRAISED LAMB SHANKS WITH WHITE BEANS



Braised Lamb Shanks with White Beans image

Categories     Bean     Lamb     Braise     Red Wine     Winter     Gourmet

Yield Serves 4

Number Of Ingredients 27

For lamb shanks
4 lamb shanks (about 1 pound each)
2 tablespoons olive oil
1 medium onion, chopped coarse
1 medium carrot, chopped coarse
1 celery rib, chopped coarse
8 garlic cloves, chopped coarse
3 1/2 cups Bordeaux or other full-bodied red wine
4 cups chicken broth
1 tablespoon tomato paste
2 fresh thyme sprigs
For gremolata
3 tablespoons chopped fresh parsley leaves (preferably flat-leafed)
1 teaspoon freshly grated lemon zest (about 1 lemon)
3 garlic cloves, minced
For beans
2 tablespoons extra-virgin olive oil
2 small onions, chopped fine
2 small carrots, chopped fine
2 celery ribs, chopped fine
3 garlic cloves, minced
2 cups cooked white beans (preferably Great Northern or navy)
2 to 2 1/2 cups chicken broth
2 tablespoons unsalted butter
1 bay leaf
1 tablespoon unsalted butter
3 fresh tarragon sprigs

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.

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