Lamb Shanks With Rice And Fava Beans Recipes

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LAMB SHANKS WITH RICE AND FAVA BEANS



Lamb Shanks with Rice and Fava Beans image

This recipe, from "Food of Life" cookbook author Najmieh Batmanglij, is a Persian New Year specialty that symbolizes spring fertility and renewal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 27

6 tablespoons canola oil
4 teaspoons sea salt
1 teaspoon ground black pepper
1/2 teaspoon turmeric
1 tablespoon all-purpose flour
6 (3/4- to 1-pound) lamb shanks, rinsed and pat dry
2 large onions, thinly sliced
8 cloves garlic, chopped
1 teaspoon ground saffron
1 cube sugar
1/4 cup rose water
1 tablespoon honey
2 tablespoons freshly grated orange zest
1/2 cup freshly squeezed lime juice
2 teaspoons advieh (Persian spice mix)
3 cups long-grain basmati rice
2 pounds fresh or 1 pound frozen fava beans, shelled
2 tablespoons sea salt
5 cardamom pods, crushed
1/4 cup plus 2 tablespoons rose water
1 teaspoon ground saffron
1 cup canola oil or clarified brown butter
1/2 cup milk
6 cups fresh dill, finely chopped
10 pieces baby green garlic, trimmed, halved lengthwise, and thinly sliced on the bias, plus 3 pieces tied together in a knot
Plain yogurt, for serving
Bitter orange, for serving

Steps:

  • Cook the meat: Preheat oven to 325 degrees.
  • Heat 3 tablespoons oil over medium-high heat in a large Dutch oven. In a small bowl, mix together 2 teaspoons salt, 1/2 teaspoon pepper, turmeric, and flour. Lightly dredge lamb shanks in salt mixture, shaking off excess. Add to Dutch oven and cook lamb on all sides until golden brown. Remove and set aside.
  • Add remaining 3 tablespoons oil to Dutch oven; add onions and garlic; cook, stirring, until soft and translucent. Place saffron and sugar cube in a mortar and add rose water; using a pestle, grind until dissolved. Transfer saffron-rose water mixture to Dutch oven along with honey, orange zest, lime juice, remaining 2 teaspoons salt, remaining 1/2 teaspoon pepper, and advieh; cook, stirring, for 30 seconds.
  • Return lamb shanks to Dutch oven; add 1 cup water and cover. Transfer to oven and bake for 2 hours. Turn lamb shanks and re-cover; continue baking until lamb is tender and falling off the bone, about 1 hour more. Remove from oven and keep warm until ready to serve.
  • Make the rice: Place rice in a large bowl and add enough warm water to cover; drain and repeat process 4 more times. Set rice aside. If using fresh fava beans, shell and remove outer layer of skin; if using frozen, soak in warm water and remove second skin. Set aside.
  • Bring 8 cups water and 2 tablespoons salt to a boil in a large nonstick saucepan. Add rinsed rice, cardamom pods, and 2 tablespoons rose water; let boil, gently stirring to loosen grains of rice that have adhered to the bottom, until rice is soft and has risen to the surface, about 8 minutes. Drain in a large fine mesh sieve and rinse with 2 cups water; reserve saucepan.
  • Place saffron in a mortar and add rose water; using a pestle, grind until dissolved. In a large bowl, mix together 1/2 cup oil and milk, 1 teaspoon saffron-rose water mixture, and 2 1/2 cups drained rice. Spread mixture over the bottom of saucepan, pressing with a spatula to make even. Add fava beans, dill, and chopped green garlic to remaining rice in colander; toss to combine. Using a spatula, gently transfer to saucepan, forming a mound. Sprinkle with remaining saffron-rosewater mixture; cover and cook over medium heat for 10 minutes.
  • Meanwhile, in a small bowl, mix together remaining 1/2 cup oil and 1/2 cup warm water; pour over rice mixture in saucepan. Top with knotted green garlic and season with salt. Wrap the lid of the saucepan with a clean kitchen towel and cover saucepan firmly to prevent steam from escaping. Decrease heat to low and cook for 70 minutes. Remove from heat and place saucepan on rimmed baking sheet lined with a damp kitchen towel; let cool for 10 minutes. Do not uncover.
  • Uncover and remove knotted garlic; set aside. Using a wooden spatula, loosen the crust from the bottom of the saucepan. Place a large platter over the top of the saucepan; invert saucepan to remove rice. Garnish rice with knotted garlic and serve with lamb, yogurt and bitter orange.

STEWED LAMB SHANKS WITH WHITE BEANS AND ROSEMARY



Stewed Lamb Shanks With White Beans And Rosemary image

Provided by Molly O'Neill

Categories     dinner, main course

Time 2h45m

Yield Eight servings

Number Of Ingredients 14

8 meaty lamb shanks, about 1 pound each (your butcher should saw off most of the exposed bone)
4 teaspoons kosher salt, plus more to taste
Freshly ground pepper to taste
2 teaspoons olive oil
5 large cloves garlic, peeled and minced
1 large onion, peeled and diced
4 medium carrots, peeled and diced
3 celery stalks, peeled and diced
1 cup dry red wine
1 28-ounce can whole plum tomatoes packed in tomato puree
1 pound dried Great Northern beans, soaked in water overnight, drained
8 cups chicken broth, homemade or low-sodium canned
3 sprigs fresh rosemary
2 bay leaves

Steps:

  • Season the shanks with 1 teaspoon of the salt and freshly ground pepper. Heat the olive oil in a heavy, large skillet over medium-high heat. Add as many shanks as will fit without crowding. Brown the shanks well on all sides, about 10 minutes per batch. Set the browned shanks aside and repeat with the remaining shanks, pouring off the fat between batches.
  • Place the garlic, onion, carrots and celery in the skillet and saute until softened, about 10 minutes. Pour in the wine and cook for about 2 minutes, scraping the bottom of the skillet with a wooden spoon to loosen any browned bits.
  • Transfer the vegetable and wine mixture to a large stockpot. Add the tomatoes and use the back of a spoon to break them into small chunks. Add the remaining ingredients, including the shanks. Bring to a boil. Reduce heat and simmer, skimming as necessary, until the lamb and beans are very tender, about 2 hours. If the lamb is done before the beans, take out the shanks and cover with foil to keep them warm until the beans are done.
  • Skim off as much fat from the top of the liquid as possible. Use tongs to remove the shanks from the liquid, placing 1 shank on each of 8 plates. Season the bean mixture with additional salt if needed. Discard rosemary and bay leaves. Using a slotted spoon, arrange some of the beans and vegetables around each shank. Spoon some of the liquid over and around the shank and serve immediately.

Nutrition Facts : @context http, Calories 997, UnsaturatedFat 26 grams, Carbohydrate 33 grams, Fat 56 grams, Fiber 6 grams, Protein 82 grams, SaturatedFat 25 grams, Sodium 1818 milligrams, Sugar 10 grams

LAMB WITH GARLIC & FAVA BEANS



Lamb With Garlic & Fava Beans image

On our recent trip to the US, DH & I found ourselves happily well-fed w/beef & ready again for some lamb. While visiting friends (Disa & Curtis in Huntsville, AL), I found this dish in her "Mediterranean: Food of the Sun" cookbook by Jacqueline Clark & Joanna Farrow. This is very easy to fix & we were rewarded w/a taste sensation that will be repeated soon now that we are home again.

Provided by twissis

Categories     Lamb/Sheep

Time 2h

Yield 6 8 oz Servings, 6 serving(s)

Number Of Ingredients 11

3 lbs lamb (well-trimmed of fat & cut in approx 1 1/2 in cubes)
4 tablespoons olive oil
1 large onion (chopped)
9 garlic cloves (uncooked)
1 bay leaf
1 teaspoon paprika
1/2 cup dry sherry
4 ounces fava beans, shelled
2 tablespoons fresh parsley (chopped)
salt (to taste)
black pepper (to taste)

Steps:

  • Heat 2 tbsp olive oil in large Dutch oven. Add half of cubed lamb & brown well on all sides. Remove meat from pan, set aside & brown the rest of the lamb the same way. Remove meat from pan & set aside.
  • Heat remaining 2 tbsp of olive oil in the same pan, add chopped onion & cook for approx 5 min till soft. Return meat to pan with any drippings accumulated & combine w/onions.
  • Add whole garlic cloves, bay leaf, paprika & dry sherry. Bring to a slow boil, reduce heat, cover tightly & simmer VERY GENTLY for 1 1/2 hrs till tender.
  • Add fava beans 10 min b4 end of cooking time. Remove garlic cloves + bay leaf, season w/salt & pepper to taste & stir in fresh parsley just b4 serving.
  • NOTES: Lima beans may be subbed for fava beans. I used fava beans & did not peel their wrinkled skin before serving as the pic showed them unpeeled. Just to ck, I peeled a few & found I preferred them peeled for any future efforts. I worried a bit about the apparent shortage of liquid, but that was unfounded as there was plenty of the rich brown sauce.

Nutrition Facts : Calories 540.7, Fat 31.7, SaturatedFat 10.6, Cholesterol 120, Sodium 98.4, Carbohydrate 10.7, Fiber 1.6, Sugar 2.3, Protein 34

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Top Asked Questions

How do you cook lamb shanks and rice?
Add 1 cinnamon stick to the lamb shanks and then add a few glasses of water (water should cover the lamb shanks), allow to cook, and soften for 3 hours on low heat. Wash the rice and pour a few cups of water, a little oil, and salt into the pot and cook over medium heat to boil the rice. Then rinse the rice with lukewarm water.
How long do you cook lamb shanks and beans?
Reduce the heat to low, cover and simmer until the shanks can be easily pierced with a skewer, 1 1/2 to 2 hours. Add the beans, stir well, cover and simmer gently until the lamb begins to fall from the bone and the beans are tender, about 30 minutes more.
What is Persian lamb shank?
Lamb Shanks braised in a well seasoned, lightly spiced broth until meltingly tender. This slow cooked Persian Lamb Shank recipe is a traditional Persian recipe and it’s the main dish of this weeks’ Persian Feast!
What can I substitute for lamb shanks in cooking?
Lamb shanks, white beans, tomatoes and red wine are an ideal union for a hearty autumn dinner. You can substitute the same amount of veal shanks for the lamb shanks if you like. Pick over the beans and discard any misshapen beans and stones. Rinse the beans, place in a bowl and add water to cover generously. Let stand for about 3 hours.

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