0.0 – 0 reviews • Beans and Legumes
| Level: |
Easy |
| Total: |
4 hr 20 min |
| Prep: |
15 min |
| Cook: |
4 hr 5 min |
| Yield: |
6 to 8 servings |
Ingredients
- Olive oil
- 2 large lamb foreshanks
- 4 cups pinto beans, canned or partially cooked
- 4 cups white beans, canned or partially cooked
- 4 cups chicken stock
- 1/2 cup tea, such as Big Earl’s Hillbilly Tea
- 2 tablespoons salt
- 1 teaspoon ground black pepper
- 4 cloves garlic, minced
- 4 Roma tomatoes, diced
Instructions
- Preheat your oven to 350 degrees F.
- Heat some olive oil over medium-high heat in a large skillet. Sear the lamb shanks until golden brown on each side, 2 to 3 minutes per side. Remove from the skillet and set aside. Stir together the beans, stock, tea, salt, pepper, garlic and tomatoes in a casserole dish. Lay the lamb shanks on top and sink them down into the beans until two-thirds submerged.
- Braise, uncovered, until the lamb is falling off the bone, 4 hours. Serve family-style with some corn pone or crusty bread!
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
1059 |
| Total Fat |
28 g |
| Saturated Fat |
10 g |
| Carbohydrates |
127 g |
| Dietary Fiber |
31 g |
| Sugar |
7 g |
| Protein |
74 g |
| Cholesterol |
98 mg |
| Sodium |
1161 mg |