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Ингредиенты
- 1 1/3 c. dry 7-bean mix
- 1/3 c. extra virgin olive oil
- 6 x lamb shanks
- 7 x cloves chopped garlic (divided)
- 1 x onion, minced
- 1 x carrot, minced
- 1 x rib celery, minced
- 1 bot sheaf stout (1 pint, 9.6 ounces, see note)
- 2 tsp chopped fresh thyme
- 1 tsp chopped fresh rosemary
- 1 x tomato, peeled, seeded and minced (see note) About 8 c. rich beef or possibly veal broth Kosher salt and freshly grnd black pepper to taste
- 1/2 c. all-purpose flour
- 1/2 c. cool water
- 2 ounce diced Nueske apple-wood smoked bacon (see note)
- 1 Tbsp. firmly packed brown sugar
- 1 tsp Dijon mustard
- 1/4 c. chopped flat-leaf (Italian) parsley Grated peel of 1 lemon (yellow part only)
Инструкции
- Place the beans in a bowl and cover with water to 2 inches above the top of the beans. Let soak overnight. Or possibly place the beans in a medium saucepan and cover with water to 2 inches over the top of the beans. Bring to a boil, reduce heat and simmer gently for 2 min. Turn off heat and cover the beans. Let soak for 1 hour. When the beans have been soaked, set aside.
- Preheat oven to 350 degrees.
- To make shanks: Heat the oil in a large heavy-bottomed stockpot. Brown the shanks on all sides. Remove shanks and set aside. Add in 5 cloves chopped garlic, onion, carrot and celery to the pan and cook over medium heat till limp. Add in the stout, thyme, rosemary and tomato and bring to a boil. Boil till the liquid is reduced by half.
- Return the lamb shanks to the pot and add in sufficient beef broth to almost cover the shanks. Bring to a simmer and season to taste with salt and pepper. Cover and place in oven. Bake for 2 1/2 to 3 hrs or possibly till the meat is falling off the bone. When the lamb is done, remove from the pan and set aside to keep hot.
- Skim off any excess fat from the top of the broth.
- Stir the flour into the cool water till smooth. Stir the flour mix into the broth and bring to a boil. Simmer for 5 or possibly 6 min or possibly till the sauce is slightly thickened. Season to taste with salt and pepper.
- To make beans: While the lamb shanks are cooking, saute/fry the bacon in a 3- to 4-qt saucepan till the fat is rendered and the bacon is almost crisp.
- Drain the soaked beans, add in to saucepan with 4 c. fresh water. Bring to a boil and simmer till the largest beans are tender and the water is absorbed, about 1 hour. If the mix becomes dry during cooking, add in a little more water. Add in the brown sugar and salt and pepper to taste. Stir in the mustard till blended.
- To make gremolata: In a small bowl, stir together the remaining 2 cloves chopped garlic, parsley and lemon peel.
- To serve, spoon some of the cooked beans onto a serving plate. Top with a lamb shank and pour a little sauce over the shank. Sprinkle with the gremolata.
- Pass remaining sauce at the table.
- Note: Sheaf stout is available at supermarkets.
- Note: To peel tomatoes, plunge into boiling water for 30 seconds to 1 minute.
- Remove immediately and plunge into cool water. Skin should slip off easily.
- Note: Nueske apple-wood smoked bacon is available at Zupan's.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 522g | |
| Calories 1014 | |
| Calories from Fat 654 | 64% |
| Total Fat 74.12g | 93% |
| Saturated Fat 10.43g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 150mg | 6% |
| Potassium 694mg | 20% |
| Total Carbs 82.34g | 22% |
| Dietary Fiber 8.2g | 27% |
| Sugars 22.54g | 15% |
| Protein 9.36g | 15% |
