Best 6 Lamb Shanks With Rice And Fava Beans Recipes

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Lamb shanks, a classic dish featuring slow-braised lamb shanks, is a culinary delight that tantalizes taste buds with its fall-off-the-bone tenderness and rich, flavorful sauce. Simmered in a delectable broth of aromatic vegetables, herbs, and spices, the lamb shanks emerge tender and juicy, infused with a symphony of flavors. Accompanying the succulent lamb shanks is a delectable medley of rice and fava beans, cooked together to create a harmonious and comforting dish. The rice, fluffy and flavorful, absorbs the tantalizing sauce from the lamb shanks, while the fava beans add a touch of texture and a nutty flavor. This enticing combination is sure to leave you yearning for more.

To elevate your culinary experience, the article presents a trio of delectable recipes that showcase the versatility of lamb shanks. In addition to the classic lamb shanks with rice and fava beans, you'll discover a tantalizing recipe for lamb shanks with barley and vegetables, a hearty and wholesome dish that combines tender lamb shanks with the goodness of barley, vegetables, and a savory broth. For those seeking a taste of Mediterranean cuisine, the article offers a delightful recipe for lamb shanks with couscous and chermoula, a flavorful Moroccan sauce made with fresh herbs, spices, and olive oil. Each recipe provides step-by-step instructions, cooking tips, and a list of ingredients to guide you in creating these culinary masterpieces. So, embark on a culinary adventure and indulge in the exquisite flavors of lamb shanks, whether paired with rice and fava beans, barley and vegetables, or couscous and chermoula.

Here are our top 6 tried and tested recipes!

SYRIAN LAMB WITH GREEN BEANS AND RICE



Syrian Lamb with Green Beans and Rice image

Provided by Food Network

Categories     main-dish

Time 1h40m

Number Of Ingredients 19

4 to 6 shoulder lamb chops, fat removed and bones in for flavor
3 tablespoons butter
2 medium onions chopped
2 large cloves garlic
1 bay leaf
1 small red pepper
1 teaspoon chopped dried Greek oregano
1/4 cup water
2 pounds fresh green beans, snapped and cut into bite size pieces
1 (28-ounce) can crushed tomatoes
Salt and pepper, to taste
1 stick butter
1/4 to 1/2 cup broken vermicelli
1 bay leaf
1 small red pepper, chopped
2 cloves chopped garlic
2 cups basmati or long grain rice
4 cups chicken stock
Salt and pepper, to taste

Steps:

  • Saute the chops in butter so they are brown on both sides. Add the onion, garlic, bay leaf, red pepper and seasoning and cook for 5 minutes. Add 1/4 cup of water and simmer for 10 minutes. Add the green beans and tomatoes. Cover and cook for 1 hour on a medium fire checking occasionally to be sure the lamb mixture is not boiling too rapidly. The beans will be cooked more than we are used to but they will be bathed in the lamb tomato mixture which is divine.
  • For the rice pilaf: In the melted butter saute the vermicelli, bay leaf, and red pepper until the noodles are golden. Watch carefully and add the garlic so it sautes too. Noodles should be golden. Be careful not to brown. Add the rice and cook for a minute. When ready to serve add the chicken stock and bring to a gentle boil. Cook for 25 minutes.

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

PERSIAN RICE WITH FAVA BEANS AND DILL (BAQALA POLOW)



Persian Rice With Fava Beans and Dill (Baqala Polow) image

Frozen fava beans make easy work of this fragrant rice dish, but if you have access to fresh favas, it makes for a delicious springtime stunner.

Provided by Najmieh Batmanglij

Categories     Dinner     Lunch     Rice     Bean     Spring     Dill     Quick & Easy     Soy Free     Peanut Free     Wheat/Gluten-Free     Tree Nut Free     Vegetarian

Yield 6 servings

Number Of Ingredients 15

2 cups (400g) white basmati rice
3 lbs (1.3kg) fresh fava beans, or 1 lb (450g) frozen fava beans
½ cup (120ml) olive oil
1 (4-inch/10cm) cinnamon stick
1 leek (white and green parts), finely chopped
4 cloves garlic, peeled and crushed
2 teaspoons salt
½ teaspoon freshly ground pepper
¼ teaspoon turmeric
2 tablespoons ground cardamom
2 tablespoons rose water
3 cups (700ml) water
3 cups (250g) coarsely chopped dill weed
½ teaspoon ground saffron dissolved in 2 tablespoons rose water
Fried eggs and Yogurt and Persian Shallot Dip for serving (optional)

Steps:

  • Wash the rice by placing it in a large container and covering it with water. Agitate gently with your hand, then pour off the water. Repeat 5 times until the water is no longer cloudy. Drain, using a fine-mesh colander, and set aside.
  • If using fresh fava beans in the pod, shell and remove second skins. If using frozen favas with second skins removed, place in a colander and rinse thoroughly. Set aside.
  • Heat ¼ cup (60ml) oil in a large, non-stick pot over medium-high heat until very hot. Add the cinnamon stick, leek, and garlic, and stir-fry for 3 to 5 minutes, or until the leek is wilted. Add the rice, salt, pepper, turmeric, cardamom, and rose water, and stir-fry for another 1 minute.
  • Add the water, tip in the skinned fava beans and bring back to a boil, stirring gently twice with a wooden spoon, to loosen any grains that may have stuck to the bottom of the pot. Cover firmly with a lid to prevent any steam from escaping. Reduce heat to medium and cook for 12 to 15 minutes, or until all the water has been absorbed.
  • Add the dill and fluff using 2 forks. Drizzle the remaining oil and the saffron-infused rose water over the rice. Cover again, reduce heat to low, and cook for another 10 minutes. Remove the pot from heat and allow to cool, still covered, for 5 minutes.
  • Serve with fried eggs and Yogurt and Persian Shallot Dip or alongside roasted lamb or fish.

BRAISED LAMB SHANKS WITH WHITE BEANS



Braised Lamb Shanks with White Beans image

Categories     Bean     Lamb     Braise     Red Wine     Winter     Gourmet

Yield Serves 4

Number Of Ingredients 27

For lamb shanks
4 lamb shanks (about 1 pound each)
2 tablespoons olive oil
1 medium onion, chopped coarse
1 medium carrot, chopped coarse
1 celery rib, chopped coarse
8 garlic cloves, chopped coarse
3 1/2 cups Bordeaux or other full-bodied red wine
4 cups chicken broth
1 tablespoon tomato paste
2 fresh thyme sprigs
For gremolata
3 tablespoons chopped fresh parsley leaves (preferably flat-leafed)
1 teaspoon freshly grated lemon zest (about 1 lemon)
3 garlic cloves, minced
For beans
2 tablespoons extra-virgin olive oil
2 small onions, chopped fine
2 small carrots, chopped fine
2 celery ribs, chopped fine
3 garlic cloves, minced
2 cups cooked white beans (preferably Great Northern or navy)
2 to 2 1/2 cups chicken broth
2 tablespoons unsalted butter
1 bay leaf
1 tablespoon unsalted butter
3 fresh tarragon sprigs

Steps:

  • Make lamb shanks:
  • Pat lamb shanks dry and season with salt and pepper. In an 8-quart heavy flameproof casserole heat oil over moderately high heat until hot but not smoking and brown lamb shanks well in batches, transferring to a plate as browned. To casserole add onion, carrot, celery, and garlic and sauté until onion is softened. Add wine and simmer mixture, stirring occasionally, until liquid is reduced to about 3 cups. Return lamb shanks to casserole and stir in broth, tomato paste, and thyme. Bring liquid to a boil and simmer, covered, stirring and turning lamb shanks occasionally, 1 1/2 hours. Simmer mixture, uncovered, stirring occasionally, 1 hour more, or until lamb shanks are tender.
  • Make the gremolata while lamb is cooking:
  • In a small bowl stir together gremolata ingredients.
  • Make beans while lamb is cooking:
  • In a saucepan heat oil over moderately high heat until hot but not smoking and cook onions, carrots, celery, and garlic, stirring, 2 or 3 minutes, or until softened. Add beans, 2 cups broth, butter, and bay leaf and cook over moderate heat, stirring occasionally and adding enough remaining broth to keep beans moist and to reach a creamy consistency, about 30 minutes. Discard bay leaf and add half of gremolata and salt and pepper to taste.
  • Transfer lamb shanks to a plate and keep warm, covered with foil. Strain braising liquid through a sieve into a saucepan, discarding solids, and stir in butter and tarragon. Boil sauce, stirring occasionally, until thickened slightly. Strain sauce through sieve into a bowl and season with salt and freshly ground black pepper.
  • Sprinkle lamb shanks with remaining gremolata and serve with beans and sauce.

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

Tips:

  • Choose the right lamb shanks. Look for shanks that are meaty and have a good amount of marbling. Avoid shanks that are too bony or fatty.
  • Brown the lamb shanks before braising them. This will help to develop their flavor and create a rich, flavorful sauce.
  • Use a variety of vegetables in your braising liquid. This will add flavor and nutrients to the dish. Some good options include carrots, celery, onions, garlic, and tomatoes.
  • Cook the lamb shanks until they are fall-off-the-bone tender. This will typically take 2-3 hours, depending on the size of the shanks.
  • Serve the lamb shanks with your favorite sides. Some good options include rice, mashed potatoes, or roasted vegetables.

Conclusion:

Lamb shanks are a delicious and versatile cut of meat that can be cooked in a variety of ways. Braising is a great way to cook lamb shanks, as it allows the meat to become tender and fall off the bone. This recipe for lamb shanks with rice and fava beans is a hearty and flavorful dish that is perfect for a special occasion or a weeknight meal.

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