Braised Lamb Shank With Garbanzo Bean Salad Recipe

Name: Braised Lamb Shank With Garbanzo Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Braised Lamb; 2 one-pound lamb shanks; 1 tablespoon olive oil; 1 cup small dice onion; 1 cup small dice celery; 1 cup small dice carrot; 1 bouquet garni including: thyme, parsely, bay leaf, rosemary-tied together; 2 cups red wine; 6 cups veal stock; Garbanzo Beans, Apricots, Sweet Potatoes, and Eggplant & Mint Salad; 4 garlic cloves, minced; 1/2 onion, minced; 1 carrot, diced large; 12 whole, dried apricots; 2 cups garbanzo beans (soaked in water overnight); 5 cups veal stock; 1 bouquet garni including: parsely, thyme, black peppercorns, leek greens-wrapped in cheesecloth; 1 cup sweet potatoes, diced large; 1 cup eggplant, diced large; Mint, parsely, orange zest, and olive oil for an herb salad

Servings: persons

Braised Lamb
2 one-pound lamb shanks
1 tablespoon olive oil
1 cup small dice onion
1 cup small dice celery
1 cup small dice carrot
1 bouquet garni including: thyme, parsely, bay leaf, rosemary-tied together
2 cups red wine
6 cups veal stock
Garbanzo Beans, Apricots, Sweet Potatoes, and Eggplant & Mint Salad
4 garlic cloves, minced
1/2 onion, minced
1 carrot, diced large
12 whole, dried apricots
2 cups garbanzo beans (soaked in water overnight)
5 cups veal stock
1 bouquet garni including: parsely, thyme, black peppercorns, leek greens-wrapped in cheesecloth
1 cup sweet potatoes, diced large
1 cup eggplant, diced large
Mint, parsely, orange zest, and olive oil for an herb salad

1
Pre-heat oven to 375u00b0 F.
2
Using a large pot, sear the lamb in oil over medium high heat on all sides until dark and caramelized all over.
3
Add onion, celery, and carrot, and bouquet garni, and sweat for 5 minutes.
4
Deglaze with red wine, and reduce the liquid by 3/4.
5
Add veal stock and cover.
6
Place in oven until tender, about 2 hours.
7
Remove shanks and let rest, strain liquid and reduce by half.
8
Using a medium-sized pot, sweat garlic, onions, carrots, and 1 tablespoon of olive oil until translucent, with no color.
9
Add the apricots and soaked beans.
10
Cover with veal stock and add bouquet garni.
11
Cover and slowly simmer until beans are tender, about one hour. Drain.
12
In two separate pans, cook sweet potatoes and eggplant in 1 tablespoon of oil, season to taste.
13
Combine sweet potatoes and eggplant into cooked beans, and check seasoning.
14
Serve braised lamb shanks on a bed of garbanzo bean and vegetable mixture, and garnish with a salad mixture of mint, parsley, orange zest, and olive oil.

794

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Braised Lamb, 2 one-pound lamb shanks, 1 tablespoon olive oil, 1 cup small dice onion, and more.

Yes, Braised Lamb Shank With Garbanzo Bean Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Braised Lamb Shank With Garbanzo Bean Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions