Name: Braised Lamb over Creamed White Beans
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Ingredients: 4 (1 lb/500 g each) lamb shanks; 2 tsp each, salt and fresh cracked pepper (10 mL); 2 tbsp olive oil, divided (30 mL); 1 medium onion, finely chopped; 1 (8 oz/227 g) package shiitake mushrooms, stems removed and sliced; 3 cloves garlic, minced; 3 cups low-sodium beef broth (700 mL); ¼ cup cornstarch (60 mL); 1 tbsp tomato paste (15 mL); 1 tbsp each dried rosemary and dried thyme (15 mL); 1 tbsp olive oil (15 mL); 2 (540 mL) cans of white kidney beans, drained and rinsed; 2 cloves garlic, chopped; ½ cup plain greek yogurt (125 mL); 1 tsp each, salt and fresh cracked pepper (5 mL); Garnish: fresh parsley, finely chopped

Braised Lamb over Creamed White Beans

Author: Ontario Bean Growers
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours, 15 minutes
Yield: Serves 4
Category: Dinner

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Description

Braised lamb shanks aren’t just for when company comes over! This easy to prepare recipe uses a slow cooker so you can set it and forget it! Serve with a side of roasted asparagus and potatoes for a complete meal.

Ingredients

Scale

4 (1 lb/500 g each) lamb shanks
2 tsp each, salt and fresh cracked pepper (10 mL)
2 tbsp olive oil, divided (30 mL)
1 medium onion, finely chopped
1 (8 oz/227 g) package shiitake mushrooms, stems removed and sliced
3 cloves garlic, minced
3 cups low-sodium beef broth (700 mL)
¼ cup cornstarch (60 mL)
1 tbsp tomato paste (15 mL)
1 tbsp each dried rosemary and dried thyme (15 mL)

Creamed White Beans

1 tbsp olive oil (15 mL)
2 (540 mL) cans of white kidney beans, drained and rinsed
2 cloves garlic, chopped
½ cup plain greek yogurt (125 mL)
1 tsp each, salt and fresh cracked pepper (5 mL)
Garnish: fresh parsley, finely chopped

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Instructions

Pat lamb dry with paper towels and season with salt and pepper.

In a large non-stick pan or cast iron skillet, heat 1 tbsp (15 mL) oil over high heat. Working in two batches, sear lamb shanks on all sides, about 6 minutes per batch. Transfer to a slow cooker, arranging shanks in a single layer.

In the same pan over medium heat add remaining olive oil, onion and mushrooms; cook until mushrooms are tender, about 6 minutes. Add garlic and cook 1 minute; transfer to slow cooker.

In a medium bowl whisk together beef broth, cornstarch, tomato paste, rosemary and thyme; pour into slow cooker; cover and set slow cooker to low for 8 hours.

When lamb shanks are almost done, prepare creamed white beans. In a non-stick pan over medium heat add oil and beans, cook 5 minutes until beans are heated through; add garlic, cook 3 minutes, stirring constantly. Remove from heat and transfer to a food processor fitted with a metal blade, process until beans are finely chopped. Add greek yogurt, salt and pepper; process until creamy and smooth.

Remove lamb shanks from slow cooker. Transfer drippings from slow cooker to a medium pot over high heat. Bring to a boil for 2 minutes and then reduce heat to medium-low and let simmer for 15 minutes, just until thickened, whisking occasionally.

Serve lamb over creamed white beans. Top with mushroom gravy and chopped parsley, if desired.