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Redeye Braised Lamb Shanks and Beans Recipe

Redeye Braised Lamb Shanks and Beans Recipe

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Ingredients

Count

Nutrition

326

Calories

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Ingredients:

Serving

6 lamb shanks (about 1 lb each)
3 tbsp vegetable oil
1 lb dried kidney beans (about 2 1/4 cups), picked over
1 large onion, chopped fine
1 red bell pepper, chopped fine
1 large carrot, cut into 1/4-inch dice
4 garlic cloves, chopped
2 slices bacon, chopped
4 cups water plus 2 cups additional if not using coffee
2 cups brewed coffee if desired
a bouquetgarni composed of 5 fresh parsley sprigs, 3 fresh thyme sprigs, and 2 fresh rosemary sprigs, tied
2 bay leaves
1/2 tsp dried hot red pepper flakes

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	325.96 Kcal (1365 kJ)
Calories from fat	221.38 Kcal
		% Daily Value*
Total Fat	24.6g	38%
Cholesterol	67.22mg	22%
Sodium	108.95mg	5%
Potassium	651.71mg	14%
Total Carbs	7.94g	3%
Sugars	2.37g	9%
Dietary Fiber	1.16g	5%
Protein	17.12g	34%
Vitamin C	23.2mg	39%
Vitamin A	0.6mg	20%
Iron	11.8mg	65%
Calcium	50.3mg	5%

Amount Per 100 g
Calories	67.53 Kcal (283 kJ)
Calories from fat	45.86 Kcal
		% Daily Value*
Total Fat	5.1g	38%
Cholesterol	13.92mg	22%
Sodium	22.57mg	5%
Potassium	135.01mg	14%
Total Carbs	1.65g	3%
Sugars	0.49g	9%
Dietary Fiber	0.24g	5%
Protein	3.55g	34%
Vitamin C	4.8mg	39%
Vitamin A	0.1mg	20%
Iron	2.4mg	65%
Calcium	10.4mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

< 200 kcals

Weightwatchers Points

8.3

Points
9

PointsPlus

Good Points

saturated fat free,
very low sodium,
low cholesterol,
sugar free

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