Subj : New Year's Party - 15
To   : All
From : Dave Drum
Date : Sun Dec 25 2022 18:40:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cassoulet-Style Lamb Shanks & Beans
 Categories: Lamb/mutton, Beans, Vegetables, Herbs, Breads
      Yield: 9 servings
 
MMMMM---------------------------BEANS--------------------------------
  1 1/2 lb Dried white beans
      2    Whole cloves
      2 sm Bay leaves
      1 lg Onion; peeled, halved
           Salt

MMMMM----------------------------LAMB---------------------------------
      5 lb (4) bone-in lamb shanks
           Salt & fresh ground pepper
      2    Whole cloves
      2 sm Bay leaves
      1 lg Onion; peeled, halved
      4 md Carrots; peeled
      1    Whole head garlic; cloves
           - separated but unpeeled
           +=PLUS=+
      1 ts Minced garlic
      1    Strip of orange peel
      1 tb Chopped rosemary
      1 tb Chopped thyme
      2 c  Coarse dry bread crumbs
      3 tb Extra-virgin olive oil, plus
           - more for drizzling
    1/4 c  Chopped parsley
 
  COOK THE BEANS: Pick out and discard any debris, then
  rinse beans and put them in a large pot. Use a clove to
  pin a bay leaf to each onion half and add to the pot.
  Add about 8 cups water to cover the beans, set the pot
  over high heat and bring to a boil. Turn heat to low and
  let beans simmer until tender - cooked through but firm
  ~ 1 hour to 11/2 hours, adding a large pinch of salt at
  the 30-minute mark. As beans cook, add water as
  necessary, keeping the liquid about an inch above the
  beans. Let beans cool in their own liquid. Taste for
  salt and adjust as needed.
  
  MEANWHILE, COOK THE LAMB: Season the shanks quite
  generously all over with salt and pepper. Let sit for an
  hour at room temperature or overnight in the fridge. Put
  the shanks in a large pot. Use a clove to pin a bay leaf
  to each onion half, and add to the pot. Add carrots and
  garlic cloves along with the orange peel, and fill the
  pot with about 8 cups water. Set the pot over high heat
  and bring to a boil. Turn heat to low and let simmer.
  Skim off any foam, then partly cover the pot. Cook until
  lamb is very tender and begins to fall from the bone
  when probed with a paring knife, about 1 hour 15 minutes
  to 1 1/2 hours. Leave lamb to cool in the broth.
  
  Set oven @ 350ºF/175ºC.
  
  Once the lamb is cool enough to handle, strain the
  broth, taste and adjust seasoning, and reserve. Tear
  lamb into rough strips, about 1 inch by 2 inch. Chop the
  cooked carrots and onion, and add to the lamb. (Discard
  the garlic.)
  
  Drain the beans, reserving any liquid for future soups,
  and add them to a 9" X 13" baking dish. Add the reserved
  lamb and vegetables, minced garlic and half of the
  rosemary and thyme, and mix with the beans. Taste and
  season. Push down on the mixture so it lays evenly, and
  add 2 cups lamb broth. (Beans should be just a little
  soupy before cooking, but not drowning.) Cover dish
  tightly with foil, place on a baking sheet and bake for
  about 1 hour, until most of the liquid has been absorbed
  and the dish bubbles at the edges.
  
  In a small bowl, mix together the remaining rosemary and
  thyme, bread crumbs and 3 tablespoons olive oil. Season
  lightly with salt and pepper. Sprinkle crumbs evenly
  over beans and lamb, then pat them down over the surface
  of the lamb and vegetables so they moisten a bit.
  Drizzle over about 2 more tablespoons olive oil.
  
  Bake for 1 hour more, until the top is golden and the
  dish bubbles at the edges. (You may have to add up to 1
  to 2 cups more lamb broth if the beans seem dry.)
  Sprinkle with parsley and serve.
  
  By: David Tanis
  
  Yield: 8 to 10 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... French fries without ketchup is like driving with no music.
--- MultiMail/Win v0.52
 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

.