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  Recipe Home » Misc » James Beard's Lamb Shanks With Beans
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  James Beard's Lamb Shanks With Beans
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 242
Ingredients:
2 cup Dried beans
3 large Onions
3 Cloves
1 Bay leaf
11 Garlic cloves
1 tbsp Salt
1/4 cup Unsalted butter
6 tbsp Olive oil
6 Lamb shanks, meaty
1/4 tsp Rosemary, crumbled
1 1/4 cup Beef broth
1 1/4 cup Dry red wine
6 slice Bacon, lean
1/2 cup Dry bread crumbs
Instructions:
Pinto beans, Great Northerns, or pea beans can be used. Pick over the
beans, and soak them in water to cover by 2 inches overnight, changing
water at least one time. Drain. In a kettle, combine the beans with
water to cover by 1-inch and add one of the onions, stuck with the
cloves, the bay leaf, 8 garlic cloves, and salt. Boil the mixture for
5 minutes, and then simmer it, covered, for 25-30 minutes, or until
the beans are just tender. Stud lamb shanks with slivers of garlic
and rub them down with crumbled dried rosemary and salt to taste. In
a heavy skillet, heat 3 Tbsp butter and 3 Tbsp oil over mod-high
heat. Brown the lamb shanks and season them with salt and pepper. Add
the rosemary, broth, wine, and bring liquid to a boil. Simmer the
shanks, covered, for 60 minutes. In another skillet, cook the
remaining 2 onions, sliced thin, in the remaining 3 Tbsp oil, until
they are lightly browned. Cook them, covered, until they are softened
and season them with salt and pepper. Drain the beans, reserving the
cooking liquid. Put half the beans in an 8-qt. casserole, top them
with the onions and the remaining 3 cloves of garlic, chopped fine.
Transfer the shanks to the casserole and top them with the remaining
beans. Pour the lamb braising liquid over all and add enough of the
bean cooking liquid to just cover. Top the casserole with the bacon
strips. Cook it, uncovered, in the middle of a preheated 350f oven
for 60 minutes. Sprinkle the top of the mixture with bread crumbs.
Dot with the remaining butter, cut into bits. Bake the mixture,
uncovered, for 20-25 minutes or until the bread crumbs are golden. a
1970 Gourmet Mag. favorite.
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