Braised Lamb Shank with Baked White/ Navy Bean and Red Kidney Bean

Braised lamb shank with navy bean and red bean recipe how braise lamb recipe

Braised Lamb Shank with Beans Recipe

Braised lamb shank is a popular recipe in western cuisine. The tought and lean lamb shank meat is slowly rendered into fork tender Braising (from the French “braiser”) is a combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavor.Most braises follow the same basic steps. The food to be braised (meat, poultry, but also vegetables or mushrooms) is first seared to brown its surface and enhance its flavor (through a process known as the Maillard reaction). If the food will not produce enough liquid of its own, a small amount of cooking liquid that often includes an acidic element, such as tomatoes, beer, or wine, is added to the pot, often with stock. Classically a braise is done with a relatively whole cut of meat, and the braising liquid will cover 2/3 of the product. The dish is cooked covered at a very low simmer until the meat is fork tender. Often the cooking liquid is finished to create a sauce or gravy.

tender lamb shank recipe braised shank with navy bean baked beans

Recipe Braised Lamb Shank with Red Beans And White Navy Beans

Braised lamb shank with baked beans recipe is an earthy combination of gamey lamb meat with nutty beans.  Baked beans, despite the name, usually stewed, in a sauce. Most commercial canned baked beans are made from haricot beans, also known as navy beans – a variety of Phaseolus vulgaris in a sauce. In Ireland and the United Kingdom, a tomato and sugar sauce is most commonly used. They are commonly eaten on toast or as part of a full English breakfast.

braised lamb shank baked beans navy beans tender recipe

Recipe Braised Lamb Shank with Baked Beans (Red Bean and Navy Bean)

Braised lamb shank and beans is an easy recipe to replicate in your home, all the effort is witing the braising process. If you want the cheat version, you can using pressure cooking to cut of the period of stewing, beside, you can use the tender canned baked beans instead using the raw beans. In the United States there are multiple styles of baked beans. Boston baked beans use a sauce prepared with molasses and salt pork, the popularity of which has led to the city being nicknamed “Beantown”. Beans in a tomato and brown sugar, sugar or corn syrup sauce are a widely available type throughout the US. Maine and Quebec-style beans often use maple syrup. Canned baked beans are used as a convenience food, shortening cooking times for a meal, or may be eaten straight from the can, in camping or emergency settings, as they are fully cooked. They are sometimes served with chips, waffles, or the like.

Ingredients:

Braised Lamb Shank and Beans Recipe :

  • 500 gr lamb shank
  • 1/2 can canned baked red bean
  • 1/2 can canned white bean
  • a pinch of saffron,
  • 1/2 tsp white pepper powder
  • 1 tbsp paprika powder
  • 3 kaffir lime leaves, deveined
  • 2 cups stock
  • 1 cup white wine or rice wine
  • 2 tbsp vegetable oil
  • salt to taste

Lamb shank marinade :

Spice Paste :

  • 3 shallot
  • 6 garlic
  • 4 cm ginger
  • salt to taste

Instruction :

How to make braised lamb shank with tomato, chili and wine :

  • Season the lamb shank with marinade ingredients, marinade  overnight in the fridge.

how to cook lamb shank recipe

  • Heat up 1 tbsp oil  until sizzling hot, sear the lamb shank al over, make sure all surface are throughly seared. set aside

seared lamb shank recipe step by step

  • Heat up the 2 tbsp oil in a heavy bottom sauce pan, saute the spice paste with a low heat until the spice is throughly cooked. Visual aspect is the key! the oil is slowly separated and formed in the edge when it throughly cooked.
  • Add the baked bean, saffron, white pepper powder, paprika powder and the seared lamb shank. Stir another minute.
  • Pour the white wine and stock ,bring to boil.
  • Reduce the heat and simmer until the curry broth is thicken about 1-2 hours.

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Pan Seared Lamb Chop Recipe with Tomato Concase and Butter Garlic Couscous

Resep Lamb Chop dengan Saus Tomat dan Kuskus

Lamb Chop Pan Grilled with tomato concase and buttered Couscous

Cumin Crusted Pan Seared Lamb Chop Recipe with Butterred Couscous and Tomato Concase

Lamb chop is one of my favourite meat selection, even simple pan fried or grilled with butter, salt and pepper can make me drooling. Todays menu is pan griled lamb chop with black cumi crusted marinade. The smells of  crusted black cumin is perfectly  blend with the smokey hind of the lamb chop.

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Recipe Pan Seared Lamb Chop with Butter Garlic Couscous and Tomato Concase

Pan Seared Lamb Chop with Cumin Crusted Recipe:

Ingredient

  • 2 lamb chops
  • 2 tablespoons olive oil
  • 1 tablespoonblack cumin, toasted in a skillet, grond the half amount for marinade
  • 2 cloves of garlic, minced fine
  • 1 teaspoon fresh rosemary, minced or 1/2 teaspoon dried rosemary, minced
  • 1/2 teaspoon kosher salt and fresh grounded black peppercorn

Tomato concase recipe HERE

Butter Garlic Couscous Recipe :

  • 50 gr Couscous
  • 1 tsp Mc Cormic garlic powder
  • 2 tablespoon butter
  • 1/2 teaspoon kosher salt4 lamb chops
  • 75-100 ml water

Instruction:

Black Cumin Crusted Lamb Chop:

  • Trim off any excess fat from the lamb chops, and set aside as you make your marinade.
  • Mix olive oil minced garlic, rosemary, grounded black cumin, and black pepercorn, Spread the marinade all over the lamb chops, you should let the lamb chops marinade in this sauce for 30 minutes in the fridge
  • Cover the lamb chop with remaining toasted whole black cumin just before grilling,
  • Heat a pan to medium-high heat, check to make sure the pan is hot and sizzling when u put the lamb chop
  • Grill about 3 minutes per side for medium done or your desired doneness

Butter Garlic couscous:

  • Pour water, garlic powder, salt and butter in a heavy bottom sauce pan
  • boil the mixture, pour the cous cous, cover the sauce pan
  • Set your fire to the lowest flame that possible
  • when the couscous is pluff up, take it from the stove and let it rest about 2 minutes, stir soffly with a fork to make it more fluffy.

Serve the black cumin crusted lamb chop with butter garlic couscous and tomato concase

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