Ayers Rock Lamb Shanks With Bistro Beans And Gremolata Recipe

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Servings: 1

Ingredients

Cost per recipe $2.52 view details
  • 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)

Directions

  1. 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.
  2. Preheat oven to 350 degrees.
  3. 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.
  4. 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.
  5. Skim off any excess fat from the top of the broth.
  6. 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.
  7. 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.
  8. 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.
  9. To make gremolata: In a small bowl, stir together the remaining 2 cloves chopped garlic, parsley and lemon peel.
  10. 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.
  11. Pass remaining sauce at the table.
  12. Note: Sheaf stout is available at supermarkets.
  13. Note: To peel tomatoes, plunge into boiling water for 30 seconds to 1 minute.
  14. Remove immediately and plunge into cool water. Skin should slip off easily.
  15. 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%
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