Braised Lamb Shanks With White Bean Puree Recipe

Name: Braised Lamb Shanks With White Bean Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp olive oil; 8 None lamb shanks, French-trimmed (about 4 1/2 lbs); 1 large red onion, chopped; 2 cloves garlic, crushed; 1 cup chicken stock; 1 can (15 oz) diced tomatoes; 1 tbsp fresh rosemary leaves; 4 None drained anchovy fillets, chopped; 2 large red peppers; 2 large green peppers; None None FOR THE WHITE BEAN PUREE; 1 tbsp butter; 1 small onion, finely chopped; 1 clove garlic, crushed; 1/4 cup dry white wine; 3/4 cup chicken stock; 2 cans (15 oz each) white beans, drained and rinsed; 2 tbsp light cream

Servings: persons

1 tbsp olive oil
8 None lamb shanks, French-trimmed (about 4 1/2 lbs)
1 large red onion, chopped
2 cloves garlic, crushed
1 cup chicken stock
1 can (15 oz) diced tomatoes
1 tbsp fresh rosemary leaves
4 None drained anchovy fillets, chopped
2 large red peppers
2 large green peppers
None None FOR THE WHITE BEAN PUREE
1 tbsp butter
1 small onion, finely chopped
1 clove garlic, crushed
1/4 cup dry white wine
3/4 cup chicken stock
2 cans (15 oz each) white beans, drained and rinsed
2 tbsp light cream

1
Heat oil in large deep saucepan on high heat. Cook lamb, in batches, until browned all over. Remove from pan.
2
Cook onion and garlic in same pan, stirring, until onion softens. Add stock, 2 cups water, undrained tomatoes, rosemary and anchovy; bring to a boil. Return lamb to pan. Reduce heat to low; simmer, covered, 1 hour, stirring occasionally. Uncover; simmer about 45 mins or until lamb is tender.
3
Meanwhile, quarter peppers; discard seeds and membranes. Roast under hot broiler or in very hot oven, skin-side up, until skin blisters and blackens. Cover peppers with plastic wrap or paper for 5 mins; peel away skin. Slice peppers thickly.
4
Meanwhile, for the white bean puree, melt butter in medium skillet on medium heat. Cook onion and garlic, stirring, until onion softens. Add wine; cook, stirring, until liquid is reduced by half. Add stock and beans; bring to a boil. Reduce heat to low; simmer, uncovered, about 10 mins or until liquid is almost evaporated. Blend or process bean mixture and cream until smooth.
5
Add peppers to lamb; cook, uncovered, 5 mins. Serve lamb on white bean puree.

1197

kcal

Calories

Fat

Carbs

105

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 18 ingredients. The key ingredients include: 1 tbsp olive oil, 8 None lamb shanks, French-trimmed (about 4 1/2 lbs), 1 large red onion, chopped, 2 cloves garlic, crushed, and more.

Yes, Braised Lamb Shanks With White Bean Puree falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Lamb Shanks With White Bean Puree

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