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Lamb with White Beans and Escarole

Something I made last weekend, but didn't get around to posting till now.  Pretty easy, pretty yummy.

Lamb with White Beans and Escarole

3 lbs. lamb shanks and/or stew meat (cut from bones & cubed if you're being nice)
2 medium onions, chopped
2 Tablespoons olive oil
2 Tablespoons butter
about 6 cloves garlic, minced (or 3 huge cloves, which what I used)
grated peel from 1 lemon (about 2-3 teaspoons)
juice of 1 lemon (about 2-3 Tablespoons)
(3) 15.5 oz. cans of small white beans, not drained
1 teaspoon tarragon
1 teaspoon black pepper
salt, if needed
water or stock, if needed
up to 1 lb. escarole, coarsely chopped

In a dutch oven on top of the stove over medium heat, saute onions in oil and butter till translucent, about 5 minutes.  Raise temperature to medium-high and add lamb, sear till browned, about 5 minutes.   Reduce heat, add garlic and cook about 2 minutes, then add lemon peel, lemon juice, tarragon, pepper, and the canned beans with their liquid.  Add salt if needed.   Cover and put in a preheated oven at 325 Fahrenheit for 1-1/2 to 2 hours, or simmer on top the same amount of time, till meat is tender.   Check now and then to see if more liquid is needed, especially if cooking on top of the stove.   Stir in escarole and continue cooking for another 1/2 hour.  Serves 6-8.
   

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