Lamb Shanks with Creamy White Beans and Yellow Turnip Puree
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Ingredients

  • THINKING AHEAD:The beans must soak in water overnight.  Everything but the
  • puree may be prepared well in advance, or timed to be cooked while the
  • shanks are braising, which takes several hours.
  •  
  • For the Lamb
  • 1/4 cup olive oil, or as needed
  • 6 (1-pound) lamb shanks, trimmed
  • Coarse salt and freshly ground white pepper
  • 1 medium onion, coarsely chopped
  • 1 medium carrot, coarsely chopped
  • 1 large head garlic, cloves separated, unpeeled 2 cups dry red wine
  • 1 1/2 cups brown chicken stock
  • 1 1/2 cups water
  • 4 sprigs thyme
  • 3 (4-inch-long) strips of lemon zest, removed from the lemon with a vegetable peeler
  • 1 teaspoon whole black peppercorns
  • Creamy White Beans
  • Yellow Turnip Puree
  •  
  • Assembly
  • Coarse and freshly ground white pepper to taste
  • 6 sprigs thyme for garnish

Instructions

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