Home-Brew Recipes

Posts Tagged ‘lamb’

Earthy and substantial, this is the ideal dish for chilly autumn evenings. The beans acquire layers of taste when slow-cooked in the rice sauce provided by the meat. A lemon-dresses salad is all it needs on the side.

Ingredients:

4 – lamb shanks, 1- largely chopped onions, 2 – sliced garlic cloves, 1 – celery stick, 1 – sliced carrot, leaves for 2 fresh rosemary sprigs, 175ml – white wine, 45ml – plain flour, 45ml – olive oil, 2 – bay leaves, 30ml – tomato puree, 225g – cups dried cannellini beans soaked overnight in water to cover and salt and ground pepper to taste.

Preparation Method:

1. Preheat the oven to 160^o C/Gas 3. Season the lamb shanks and coat them lightly in flour. Heat the oil in the flameproof casserole over a high heat and brown the meat on all sides. Lift them out and set them aside.
2. Add the onion to the oil remaining in the casserole and sauté until golden, stir in the garlic, celery, carrot, rosemary and bay leaves.
3. Put the meat back in the pan and pour the wine slowly over it. Let it bubble and reduce, then stir in the tomato puree diluted in 450ml hot water.
4. Drain the beans and add them to pan with pepper taste. Mix well. Cover the casserole, transfer it to the oven and bake for 1 hour. Stir in salt to taste and add 150ml hot water. Cover and cook for 1 hour more, or until tender.