Braised Rosemary Lamb
If ewe are stuck on trying to serve a new, delicious dinner dish...try this braised lamb dish. Hearty and full of earthy flavor, this delightful recipe is easy and will surely satisfy.
Ingredients
- 4 lamb shanks
- 2 cup(s) white beans
- 6 cup(s) chicken broth
- 4 cloves garlic, peeled and divided
- 1 tablespoon(s) about 2 sprigs, rosemary
- 1 1/2 teaspoon(s) salt, divided
- 1/4 teaspoon(s) black pepper
- 3 tablespoon(s) olive oil, divided
- 1 onion, chopped
- 4 ounce(s) (1/2 cup) dry white wine
- 2 cup(s) beef broth
Instructions
- Place beans in a large, heavy-duty pot with enough water to cover by 6 inches.
- Bring to a boil over high heat; simmer for one minute, remove from heat and cover and let sit for 1 to 2 hours.
- Heat oven to 325 degrees.
- Drain beans and return to pot with chicken broth, 2 whole cloves of garlic and 1 sprig rosemary.
- Bring to a boil over medium-high heat.
- Reduce heat to "low", partially cover and cook until tender, about 2 hours, stirring occasionally.
- Add a little water if beans get dry.
- Add 1 tbs of salt during the last 15 minutes of cooking.
- Chop remaining 4 cloves of garlic.
- Meanwhile season lamb shanks with remaining tbs salt and pepper; heat 2 tbsp oil in a large flameproof casserole or oven-safe skillet with high sides.
- Add shanks and brown on all sides.
- Remove lamb and set aside.
- Add onion and chopped garlic to casserole and saute for 2 minutes.
- Add wine and bring to a boil, scraping the bottom to remove any browned bits.
- Add beef broth, lamb shanks and remaining sprig of rosemary.
- Bring to a boil, cover and place in oven.
- Cook until meat is fork tender, about 1 hour.
- When beans are tender, drain and discard rosemary and garlic.
- Toss with remaining 1 tbsp of oil.
- Serve lamb shanks on bed of white beans.
- Ready in 4 hours.
Nutrition
Calories: 1633.65kcalCarbohydrates: 110.45gProtein: 145.98gFat: 66.16gSaturated Fat: 11.54gCholesterol: 335mgSodium: 11505.89mgFiber: 26.69gSugar: 18.02g
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