1 cup dried cannellini, great northern o, r navy beans
1 large head garlic
1 tbsp olive oil
4 lamb shanks, trimmed of fat and me, mbrane (1 pound)
2 small carrots, peeled and diced
1 onion, chopped
1 stalk celery, diced
1/2 cup dry red wine
1/2 cup defatted beef stock
28 oz plum tomatoes, drained (1 can)
2 tbsp chopped fresh rosemary -or- 2 ts d, ried
1 bay leaf
1 salt and freshly ground pepper to, taste
Directions
Sort beans, discarding any debris. Rinse and place in a large bowl.
Cover with cold water and let soak for at least 8 hours of overnight.
Alternatively, in a large pot, cover beans with water and bring to a
boil. Boil for 2 minutes. Remove from the heat and let stand for 1
hour. Preheat oven to 300 degrees. Remove as much of the outer husk
of the garlic as possible without separating the colves. Wrap loosely
in aluminum foil and bake for 30 minutes. Unwrap foil and separate
the cloves slightly so that they cook evenly. Wrap again and bake for
30 minutes longer, or until the garlic is very soft. Set aside to
cool. Increase oven temperature to 325 degrees. In a Dutch oven,
heat 1 1/2 teaspoons oil over medium-high heat. Add lamb shanks and
brown on all sides. Remove from the pan and drain on paper towels.
Add the remaining 1 1/2 teaspoons oil to the pan, then add carrots,
onions and celery; saute for 2 to 3 minutes, or until softened. Add
wine and cook until it has reduced by half, 5 to 7 minutes. Stir in
beef stock, tomatoes, rosemary and bay leaf. Peel half the roasted
garlic cloves and add to the pan; bring to a boil. Return the meat to
the pan, cover tightly and place in the oven. Bake for 1 1/2 to 2
hours, turning the shanks occasionally, or until the meat is very
tender. Meanwhile, drain beans and place in a large heavy pot. Add
water to cover by about 4 inches and bring to a boil. Reduce heat to
low and simmer for 45 minutes to 1 hour, or until the beans are
tender. Drain. (This recipe can be prepared ahead to this point.
Cover and refrigerate the stew and beans separately for up to 2 days.
Lift off fat that has solidified on the surface of the stew and
reheat before proceeding.) With tongs, transfer the shanks to a
plate, cover and keep warm. Remove bay leaf from the sauce and skim
off fat. Boil the sauce for about 5 minutes, or until slightly
thickened. Peel the remaining roasted garlic and add to the sauce
along with the drained beans. Heat through and season with salt and
pepper. Mound the bean mixture on a platter and place the lamb shanks
on top. Serves 4. CALORIES: 445 PER SERVING; PROTEIN: 40 GRAMS; FAT:
10 GRAMS; CARBOHYDRATE: 46 GRAMS; SODIUM: 518 MILLIGRAMS;
CHOLESTEROL: 89 MILLIGRAMS.
Servings: 4 servings
Braised Lamb Shanks With Roasted Garlic & Whi Recipe brought to you by Recipe Ideas
Categories: Dutch Oven; Lamb; Meat; Vegetable
The History of Recipes
Written recipes as an idea can be traced back into ancient history, certainly as far back into recorded history as the Egypt of the Pharoahs, and maybe further still. Interesting though that maybe, mostly, these ancient cookbooks were just basic pictorial instructions for food preparation.
In an interesting twist, the oldest recipe discovered so far, according to experts in ancient history are some tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `exhilarated, wonderful and blissful`. Continuing our culinary historical journey, there are a couple of books dating from the fourteenth century ; a recipe book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these books have no connection with the curry that is familiar to us all today, but rather accounts of the types of food eaten by the rich. Later on, in the 15th century, the Crusaders brought back many new spices and herbs from the holy lands, including spices like rosemary and coriander. The introduction of these new culinary ideas caused an outbreak in manuscripts on cooking, most of which are now in private cookery archives. Over the succeeding few centuries, the powerful families of Europe strove to lay on the most exotic banquets, and consequentially the best chefs and their recipe collections became highly prized. However, it wasn`t until the 1800s that formal cookery and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to collecting, verifying, and publishing recipes of the day. The TV revolution brought us celebrity TV chefs and the accompanying recipe books. Which brings us neatly up to date and the internet revolution, permitting us all to access thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this Braised Lamb Shanks With Roasted Garlic & Whi recipe.
