"Redeye" Braised Lamb Shanks And Beans
Serves: 2
Irwin Berge
1 January 1970
Based on User reviews:
50
Spice
55
Sweetness
50
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
3 tbsps
Vegetable Oil1 large
Onion (chopped fine)1 large
Carrot (cut into 1/4-inch dice)4 cups
Water (plus 2 cups)2 cups
Brewed Coffee (if desired)Directions:
1
Preheat oven to 300°F
2
Preheat oven to 300°F
3
Pat lamb shanks dry and season with salt
4
In a heavy ovenproof kettle large enough to hold shanks tightly in one layer heat oil over moderate heat until hot but not smoking and brown shanks in 2 batches, transferring to a plate
5
Add beans to kettle and top with shanks
6
Add remaining ingredients and bring to a boil over high heat, without stirring
7
Braise shank mixture, covered, in middle of oven 3 hours, or until lamb and beans are very tender
8
Alternatively, brown shanks in a large heavy skillet in same manner, transferring to a 17- by 11-inch roasting pan
9
Put beans around shanks and scatter mixture with vegetables and bacon
10
In a saucepan bring 4 cups water and coffee to a boil
11
Deglaze skillet with about 1 cup coffee mixture, scraping up brown bits, and add to shank mixture with remaining ingredients
12
Cover pan with foil and braise in same manner
13
Shank mixture may be prepared up to this point 2 days ahead, cooled, uncovered, and chilled, covered
14
Reheat shank mixture in middle of a preheated 350°F
15
Oven, covered, 30 minutes, or until heated through, before proceeding
16
Transfer shanks and beans with a slotted spoon to a heated platter, discarding bouquet garni and bay leaves, and bring braising liquid to a boil
17
(If using roasting pan, pour braising liquid into a large saucepan and bring to a boil
18
) Boil braising liquid until thickened slightly, about 5 minutes, and pour over shanks and beans
19
Pat lamb shanks dry and season with salt
20
In a heavy ovenproof kettle large enough to hold shanks tightly in one layer heat oil over moderate heat until hot but not smoking and brown shanks in 2 batches, transferring to a plate
21
Add beans to kettle and top with shanks
22
Add remaining ingredients and bring to a boil over high heat, without stirring
23
Braise shank mixture, covered, in middle of oven 3 hours, or until lamb and beans are very tender
24
Alternatively, brown shanks in a large heavy skillet in same manner, transferring to a 17- by 11-inch roasting pan
25
Put beans around shanks and scatter mixture with vegetables and bacon
26
In a saucepan bring 4 cups water and coffee to a boil
27
Deglaze skillet with about 1 cup coffee mixture, scraping up brown bits, and add to shank mixture with remaining ingredients
28
Cover pan with foil and braise in same manner
29
Shank mixture may be prepared up to this point 2 days ahead, cooled, uncovered, and chilled, covered
30
Reheat shank mixture in middle of a preheated 350°F
31
Oven, covered, 30 minutes, or until heated through, before proceeding
32
Transfer shanks and beans with a slotted spoon to a heated platter, discarding bouquet garni and bay leaves, and bring braising liquid to a boil
33
(If using roasting pan, pour braising liquid into a large saucepan and bring to a boil
34
) Boil braising liquid until thickened slightly, about 5 minutes, and pour over shanks and beans