Monday, 3 November 2014

braised lamb shanks with haricot beans recipe

braised lamb shanks with haricot beans recipe 
braised lamb shanks with haricot beans recipe

Preparation time : 10 minutes +
   overnight soaking
Total cooking time : 2 hours 15 minutes
Serves : 4


Ingredients :
 We need for this recipe :

2 cups [400 g/13 oz] dried haricot beans
4 tablespoons oil
4 lamb shanks, trimmed
2 tablespoons butter
2 cloves garlic, crushed
2 brown onions, finely chopped
½ tablespoons thyme leaves
2 tablespoons tomato paste [tomato
    puree]
2 x 400 g [13 oz] cans good-quality
crushed tomatoes
1 tablespoon paprika
1 dried jalapeno chilli, roughly chopped
1 cup (30 g/1 oz) roughly chopped fresh
flat-leaf parsley


Preparation :

1-Put the haricot beans in a bowl, cover
well with water and soak overnight.


2- Heat 3 tablespoons of the oil in a large
heavy-based frying pan over medium, heel
and brown the shanks on all sides Remove
and set aside. Drain the tat from the pan.


3- Heat the butter and the remaining oil in
the pan and cook the garlic and onion over
medium heat tor 3-4 minutes, or until
softened. Add the thyme, tomato paste
tomato and paprika and simmer for
5 minutes. Add the lamb shanks and 2 cars
[500 ml/16 fl oz] hot water Season well and
bring to the boil. Cover the pan,reduce
heat and simmer gently for 30 minutes.


4- Drain the beans and add to the pan with
the jalapeno chilli and another 2 cups (500
ml/16 fl oz) of hot water. Bring to the boil
again, cover and simmer for another
1-1
½ hours or until both the beans and the
meat are tender, adding more water,
½ cup [125 ml/4 fl oz] at a time, if
necessary. Check the seasoning, adjust it
necessary, and stir in half the parsley
Serve hot sprinkled with the remaining
parsley. 

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