Basque Lamb Shanks Recipe
Description
Venture into the tantalizing world of Basque cuisine with this savory Basque Lamb Shanks recipe, boasting tender lamb shanks simmered to perfection with aromatic garlic, earthy mushrooms, and a splash of Burgundy wine. This culinary delight offers a symphony of flavors that will transport your taste buds to the sun-drenched hills of Spain’s Basque Country. 🇪🇸 Don’t let the abundance of garlic intimidate you—its bold flavor mellows and melds beautifully during cooking, adding depth and richness to every bite.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Servings: 4
- Calories: 1035.8 per serving
- Dietary Information: High Protein, Free of…
- Fat Content: 68.1g
- Saturated Fat Content: 18.5g
- Cholesterol Content: 242.1mg
- Sodium Content: 432.7mg
- Carbohydrate Content: 19.4g
- Fiber Content: 5.8g
- Sugar Content: 1.6g
- Protein Content: 78.5g
Ingredients
For the Lamb Shanks:
- 4 lamb shanks
- 2 tablespoons lite olive oil
- 12 cloves garlic
- 1/2 cup sliced mushrooms
- 3/4 cup chicken broth
- 1/2 cup Burgundy wine
For the Beans:
- 1/2 pound navy beans
- 4 cloves garlic (for cooking beans)
- Salt and pepper to taste
For the Sauce:
- 4 cloves garlic, minced
- 1/2 cup salad oil
- 1/4 cup chopped fresh parsley
- 1 tablespoon vinegar
Instructions
1. Prepare the Lamb Shanks:
- Preheat your oven to 350°F (175°C).
- In a Dutch oven, heat 2 tablespoons of lite olive oil over medium-high heat.
- Brown the lamb shanks on all sides, then remove them from the pot and set aside.
2. Flavorful Base:
- Add 4 cloves of garlic and sliced mushrooms to the Dutch oven.
- Brown them well to develop their rich flavors.
3. Simmer to Perfection:
- Return the lamb shanks to the pot.
- Pour in the Burgundy wine and chicken broth, creating a luscious cooking liquid.
- Cover the Dutch oven and transfer it to the preheated oven.
- Allow the lamb to cook for approximately 2 hours, or until the meat is tender and falls off the bone, adding more broth if needed to maintain moisture.
4. Prepare the Beans:
- If using dried navy beans, soak and cook them according to package instructions until tender, adding 4 cloves of garlic to the cooking water for extra flavor.
- If using canned navy beans, simply rinse and drain them, then bring them to a boil with garlic and let them steep. Discard the garlic once done.
5. Remove Bones and Combine:
- Once the lamb shanks are tender, remove them from the cooking liquid.
- Discard the bones and any excess fat.
- Add the cooked navy beans to the pot with the lamb, allowing them to heat through and absorb the delicious flavors.
6. Prepare the Sauce:
- In a small bowl, combine the minced garlic, salad oil, chopped parsley, and vinegar to create a vibrant and zesty sauce.
- Warm the sauce slightly or serve it at room temperature, according to your preference.
7. Serve and Enjoy:
- Plate the Basque Lamb Shanks alongside a generous spoonful of the flavorful sauce.
- Garnish with fresh parsley, if desired.
- Serve hot and savor every succulent bite of this delectable Basque-inspired dish!
Notes:
- For a slow cooker adaptation, brown the lamb shanks and prepare the flavorful base as instructed, then transfer everything to your slow cooker and cook on low for 6-8 hours until the lamb is tender.
- This recipe pairs beautifully with crusty bread or fluffy rice to soak up the savory juices.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, allowing the flavors to meld even further for a delicious next-day meal.
