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.

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Braised Lamb Shanks With White Bean Puree

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions