Braised Lamb Shanks with Roasted Garlic

Braised Lamb Shanks with Roasted Garlic Recipe - Authentic Italian Cuisine

Region / culture: Italy | Preparation time: 30 minutes | Cooking time: 2 hours and 30 minutes | Servings: 4

Introduction

Braised Lamb Shanks with Roasted Garlic is a sumptuous, hearty dish that combines the rich flavors of lamb with the sweet, mellow taste of roasted garlic. This recipe is perfect for a cozy dinner on a chilly evening, offering a comforting blend of tender meat and creamy beans, all infused with a robust blend of herbs and vegetables. The slow cooking process allows the flavors to meld beautifully, creating a dish that is both sophisticated and deeply satisfying.

History

The tradition of braising lamb shanks dates back centuries, with variations found in cuisines around the world. This particular recipe, with its focus on roasted garlic and a rich tomato-based sauce, draws inspiration from Mediterranean cooking. The use of beans as a hearty accompaniment is a nod to rustic, peasant-style dishes where every ingredient is used to its fullest potential, ensuring nothing goes to waste while providing a nutritious and filling meal.

Ingredients

1 cup dried cannellini, Great Northern or navy beans
1 large head garlic
1 tbsp olive oil
4 lamb shanks, trimmed of fat and membrane (1 lb (454 g))
2 small carrots, peeled and diced
1 onion, chopped
1 stalk celery, diced
0.5 cup dry red wine
0.5 cup de-fatted beef stock
28 oz (794 g) plum tomatoes, drained (1 can)
2 tbsp chopped fresh rosemary or 2 tsp dried
1 bay leaf
salt and freshly ground pepper to taste

How to prepare

Sort the beans, discarding any debris.
Rinse the beans and place them in a large bowl.
Cover the beans with cold water and let them soak for at least 8 hours or overnight.
Alternatively, in a large pot, cover the beans with water and bring them to a boil.
Boil the beans for 2 minutes.
Remove the pot from the heat and let the beans stand for 1 hour.
Preheat the oven to 300°F (149°C).
Remove as much of the outer husk of the garlic as possible without separating the cloves.
Wrap the garlic loosely in aluminum foil and bake it for 30 minutes.
Unwrap the foil and separate the garlic cloves slightly to ensure even cooking.
Wrap the garlic again and bake it for an additional 30 minutes, or until the garlic is very soft.
Set the garlic aside to cool.
Increase the oven temperature to 325°F (163°C).
In a Dutch oven, heat 1.5 tsp of oil over medium-high heat.
Add the lamb shanks and brown them on all sides.
Remove the lamb shanks from the pan and drain them on paper towels.
Add the remaining 1.5 tsp of oil to the pan, then add the carrots, onions, and celery.
Sauté the vegetables for 2 to 3 minutes, or until they are softened.
Add the wine and cook until it has reduced by half, approximately 5 to 7 minutes.
Stir in the beef stock, tomatoes, rosemary, and bay leaf.
Peel half of the roasted garlic cloves and add them to the pan; bring the mixture to a boil.
Return the lamb shanks to the pan, cover tightly, and place it in the oven.
Bake the lamb shanks for 1.5 to 2 hours, turning them occasionally, or until the meat is very tender.
Meanwhile, drain the beans and place them in a large heavy pot.
Add enough water to cover the beans by about 4 inches and bring it to a boil.
Reduce the heat to low and simmer the beans for 45 minutes to 1 hour, or until they are tender. Drain the beans. (This recipe can be prepared ahead up to this point.)
Cover and refrigerate the stew and beans separately for up to 2 days.
Remove the solidified fat from the surface of the stew and reheat it before proceeding.
Using tongs, transfer the lamb shanks to a plate, cover them, and keep them warm.
Remove the bay leaf from the sauce and skim off any fat.
Boil the sauce for about 5 minutes, or until it slightly thickens.
Peel the remaining roasted garlic cloves and add them to the sauce along with the drained beans.
Heat the sauce through and season it with salt and pepper.
Mound the bean mixture on a platter and place the lamb shanks on top.

Variations

For a spicier kick, add a teaspoon of red pepper flakes to the sauce.
Substitute white wine for red for a lighter sauce.
Add other root vegetables like parsnips or turnips for additional texture and flavor.

Cooking Tips & Tricks

To achieve the best results with this recipe, consider the following tips:

- Brown the lamb shanks thoroughly before braising to lock in flavors.

- Use a heavy, oven-proof pot or Dutch oven for even cooking.

- Don't rush the roasting of the garlic; slow and gentle roasting brings out its natural sweetness.

- For a smoother sauce, consider blending part of the sauce before adding the beans.

- Let the dish rest for a few minutes after cooking to allow the flavors to deepen further.

Serving Suggestions

Serve the lamb shanks and bean mixture on a warm platter, garnished with fresh rosemary sprigs for an aromatic touch. A side of crusty bread is perfect for soaking up the delicious sauce, and a simple green salad dressed with olive oil and lemon juice can add a refreshing contrast to the rich flavors of the main dish.

Cooking Techniques

Braising is the key technique used in this recipe, involving cooking the lamb shanks slowly in liquid on low heat. This method ensures the meat becomes tender and flavorsome. Roasting is used for the garlic, transforming it into a soft, sweet condiment that enhances the overall dish.

Ingredient Substitutions

If cannellini beans are not available, chickpeas or kidney beans make good substitutes.

- Fresh thyme can be used instead of rosemary for a different herbal note.

- Pork shanks can replace lamb for those who prefer a milder flavor.

Make Ahead Tips

This dish can be prepared up to two days in advance, with the stew and beans stored separately in the refrigerator. Reheat and combine just before serving for a meal that tastes freshly made.

Presentation Ideas

For an elegant presentation, serve the lamb shanks atop a bed of the bean mixture in individual shallow bowls. Drizzle some of the sauce over the top and garnish with a roasted garlic clove and a sprig of fresh rosemary.

Pairing Recommendations

A robust red wine, such as a Syrah or a Cabernet Sauvignon, pairs beautifully with the rich flavors of the lamb and the depth of the roasted garlic. For a non-alcoholic option, a sparkling grape juice or a richly flavored herbal tea can complement the meal nicely.

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, gently warm the dish in a covered pot over low heat, adding a little water or stock if necessary to prevent drying out.

Nutrition Information

Calories per serving

A single serving of Braised Lamb Shanks with Roasted Garlic contains approximately 500-600 calories, making it a hearty main course that satisfies without being overly heavy.

Carbohydrates

This dish provides a moderate amount of carbohydrates, primarily from the beans and vegetables. A serving contains approximately 35-45 grams of carbohydrates, making it a balanced option when paired with a light side dish.

Fats

The fats in this recipe come mainly from the olive oil and the natural fats within the lamb. A serving contains about 20-30 grams of fat, with a mix of saturated and unsaturated fats. Using lean cuts of lamb and trimming any excess fat can help manage the fat content.

Proteins

Lamb is an excellent source of high-quality protein, and the beans also contribute to the protein content of the dish. Each serving provides roughly 30-40 grams of protein, essential for muscle repair and growth.

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin A from the carrots, vitamin C from the tomatoes, and iron and zinc from the lamb. The beans add fiber, magnesium, and additional iron, making this a nutrient-dense meal option.

Alergens

This recipe is free from common allergens such as nuts, dairy, and gluten. However, those with sensitivities to legumes should be cautious due to the beans.

Summary

Overall, Braised Lamb Shanks with Roasted Garlic is a balanced, nutritious dish that offers a good mix of proteins, healthy fats, and carbohydrates, along with essential vitamins and minerals. It's a wholesome, comforting meal perfect for nourishing the body and soul.

Summary

Braised Lamb Shanks with Roasted Garlic is a classic dish that combines tender, flavorful meat with the sweet complexity of roasted garlic and the hearty substance of beans. It's a meal that offers deep satisfaction and nourishment, perfect for sharing with loved ones on special occasions or simply enjoying as a comforting weekend dinner. With its rich flavors and nutritious profile, this dish is sure to become a cherished recipe in your culinary repertoire.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, the sun shining brightly through the kitchen window as I rummaged through an old recipe box that had been passed down to me from my own grandmother. As I flipped through the yellowed index cards and faded scraps of paper, my eyes landed on a handwritten note that simply read "Braised Lamb Shanks with Roasted Garlic."

I could almost smell the savory aroma of the dish just reading the title. Lamb shanks were always a favorite in our family, and the addition of roasted garlic sounded like a delicious twist. I knew I had to try it.

I remembered the first time I tasted braised lamb shanks as a young girl. My grandmother had prepared them for a family gathering, and I was instantly captivated by the tender meat that fell off the bone with each bite. It was a dish that brought everyone together, filling the room with laughter and joy.

I decided to make the recipe for Braised Lamb Shanks with Roasted Garlic for a Sunday dinner with my own family. I gathered the ingredients – lamb shanks, garlic, onions, carrots, celery, red wine, and herbs – and set to work in the kitchen.

As I browned the lamb shanks in a hot skillet, the sizzle of the meat brought back memories of my grandmother’s kitchen. The smell of garlic and herbs filled the air, mingling with the rich aroma of the lamb as it seared to a golden brown.

I chopped the vegetables and added them to the pot, along with the red wine and herbs. As the mixture simmered on the stove, the flavors melded together, creating a tantalizing scent that made my mouth water in anticipation.

I roasted the garlic in the oven until it was soft and caramelized, then added it to the pot to infuse the dish with its sweet, nutty flavor. The lamb shanks simmered for hours, growing more tender and flavorful with each passing minute.

Finally, it was time to serve the Braised Lamb Shanks with Roasted Garlic. I plated the dish and set it on the table, the meat so tender it practically melted in my mouth. The roasted garlic added a depth of flavor that was simply divine, elevating the dish to a whole new level.

As my family sat down to dinner, the room filled with the sounds of laughter and conversation. The Braised Lamb Shanks with Roasted Garlic disappeared from their plates in minutes, each bite met with a chorus of approval and delight.

I knew then that this recipe was a keeper, one that would be passed down through the generations just like the recipe box that had brought it to me. It was a dish that brought people together, creating memories that would last a lifetime.

And so, as I sat back in my chair, savoring the last bite of Braised Lamb Shanks with Roasted Garlic, I felt grateful for the gift of cooking that had been passed down to me. It was a gift that had brought joy and comfort to my family for generations, and one that I would always treasure.