Lamb Shank and White Bean StewAnother from the master, Clifford A. Wright. This one is astonishingly good but, due to the bean content, can lead to excessive flatulence. Also, it's not a bad idea to halve the recipe if you are cooking for four or less.
Melt the butter over a medium high heat in a large stewpot and brown the lamb on all sides. Remove lamb and add the onions an cook until soft, 8 to ten minutes. Add the garlic and cook until aromatic, about two minutes. Add the water and return the lamb shanks to the pot. Bring to a boil then reduce heat to medium low and simmer for one and a half hours.
Add tomato paste, tomatoes, beans, paprika and cayenne. Season with salt and pepper and bring to a boil. Reduce head to very low, cover and cook until the beans are done and the meat falls off the bone, about 4.5 hours. An hour before finishing, add the Anaheim peppers. Sprinkle individual bowls with parsley.
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