Lamb Shank with Butter Beans Stew يخنة فاصوليا عريضة بالموزات

Updated at: Thu, 17 Aug 2023 13:22:38 GMT

Step 1

Wash and drain your butter beans and set aside.

Step 2

In a heavy bottomed pot, heat 1 tablespoon of oil on medium-high heat and place shanks to begin searing. Sear on all sides, flipping and placing on sides as needed until all sides are browned, fill your pot with water, enough to cover the shanks.

Step 3

Add in your cinnamon sticks, bay leaves, cardamom, halved onion and bring to a boil. Once liquid comes to a boil, lower to a low simmer and allow shanks to cook for 3 to 4 hours until fork tender. (You may add liquid as needed to keep shanks covered), move the shanks around in pot to flip sides every 30 minutes allowing to cook evenly. Skim any scum that comes to the surface as the lamb cooks.

Step 4

Once the shanks are tender, the meat falling off the bone, remove carefully aside and drain liquid into a container, set aside.

Step 5

To the same pot, add 2 teaspoons of oil and sauté the diced onions on medium-high heat, add 1 teaspoon of salt, and cook for 3 minutes until translucent, stir in tomato paste for a minute the add 1 cup of the reserved broth to deglaze the pot.

Step 6

Add your rinsed and drained beans, season with 7 spice, then add and the crushed tomatoes and 4-5 cups of your reserved broth. Return the shanks back into the pot, (you may add here enough boiling water to cover). Put the lid on, reduce to low heat and cook for another 30 minutes.

Step 7

Meanwhile In a frying pan, heat a couple of tablespoons of olive or vegetable oil and fry the chopped cilantro with the crushed garlic for only 2 minutes until fragrant.

Step 8

Before turning the heat off stir in the garlic cilantro mixture with a squeeze of 1 lemon to the pot, Adjust the salt if necessary by tasting the sauce, cook for 10 minutes, turn off the heat and serve with vermicelli rice alongside.

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