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Lamb Shanks And Bean Stew

Meat.World's picture
Ingredients
  Navy beans 1 1⁄2 Cup (24 tbs), dry
  Pepper 1 Dash
  Lamb shank crosscuts 6
  Cooking oil 2 Tablespoon
  Onion 1⁄2 Cup (8 tbs), chopped
  Carrots 2 Cup (32 tbs), sliced
  Chicken broth 13 3⁄4 Ounce, can (1 can)
  Salt 1 Teaspoon
  Bay leaf 1
  Dried thyme 1⁄4 Teaspoon, crushed
  Dried rosemary 1⁄4 Teaspoon, crushed
  All purpose flour 2 Tablespoon
Directions

Cover beans with 3 1/2 cups water.
Bring to boiling; simmer 2 minutes.
Remove from heat; let stand 1 hour.
Drain.
Brown the shanks in hot oil for 25 to 30 minutes over medium heat; remove from pan.
Drain off excess fat, reserving 2 tablespoons in skillet.
Cook onion in drippings till tender.
Stir in beans and remaining ingredients except flour.
Place shanks on top.
Bring to boiling.
Cover and simmer till shanks and beans are tender, about 1 1/2 hours.
Remove shanks to platter.
Remove bay leaf.
Skim off excess fat.
Blend 1/4 cup cold water into flour.
Stir into vegetables; bring to boiling.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Lamb
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
140 Minutes
Ready In: 
150 Minutes
Servings: 
6

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