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Prep Time: 0 Minutes Cook Time: 150 Minutes |
Ready In: 150 Minutes Servings: 4 |
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I love lamb and beans, so this is a favorite of mine. Recipe is Jacques Pepin's. Ingredients:
1/2 lb. small white or great northern dried beans (about 1-1/2 cups) |
4 lamb shanks with bone (about 3-1/2 pounds total) |
3-1/2 cups cold water |
1 carrot, peeled and cut into 1/2 pieces (about 3/4 cup) |
1 large onion, peeled and cut into 1 pieces (about 1-1/4 cups) |
5 to 6 garlic cloves, peeled and coarsely chopped (1-1/2 tsp.) |
3 bay leaves |
1 tsp. dried thyme leaves |
1-1/2 tsp. salt |
tabasco sauce (optional) |
Directions:
1. Wash the beans in cool water and remove and discard any pebbles or damaged beans. Allow the beans to soak in water while you brown the lamb shanks.
2. Remove most of the visible fat from the shanks. Place the shanks in one layer in a large, heavy duty casserole and brown them, uncovered, over medium to high heat for 30 minutes, turning occasionally, until the meat is browned on all sides. Transfer the shanks to a plate and discard any fat renedered by the meat, leaving only a solidified glaze in the casserole.
3. Drain the beans and add them to casserole with the water and all the remaining ingredients, except the Tabasco. Bring to the boil, uncovered, and then reduce the heat to low, cover, and boil gently for 2 hours.
4. At the end of the cooking period, the meat should be moist and tender and there should be just enough liquid remaining in the casserole to create a moist, thick stew. If there is substantially more liquid than this, boil the mixture, uncovered, for a few minutes to reduce it. Conversely, if there seems to be too little liquid remaining, add a few tablespoons of water to extend it. Remove the bay leaves.
5. Serve one lamb shank per person, with a few spoonfuls of the stew. Pass the Tabasco sauce.
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