Braised Lamb Broth, Cannellini Beans, Fennel, Greens & Red Rice
This is nourishing, comfort food...
Slow cooking the lamb shanks in chicken broth with fennel, celery, leek & garlic turns it into such a delicious dish with so much goodness. This dish stores well in the fridge for a few days and freezes well also so make extra!!
Serves 4
INGREDIENTS
2 large lamb shanks (or 4 smaller)
Salt, fresh ground pepper
3 tbsp olive oil
1 leek, trimmed, washed, diced
1 cup celery, diced
1 head fennel, sliced
6 clove garlic, smashed
1 tbsp fennel seed
1 tsp dried chili flakes
1L GOOD BONES Chicken Bone Broth
1 cup red rice
½ bunch silverbeet leaves, roughly chopped
1 tin cannellini beans, drained
½ cup flat leaf parsley, roughly chopped
1 lemon
METHOD
Season the lamb shanks with salt and pepper.
Preheat a large, deep frying pan over a high heat, add half the oil and brown the lamb off in the pan. Set aside.
Turn the heat down to medium, add the remaining oil, leek, fennel, celery, garlic, fennel seed and chilli, a good pinch of salt and sweat for 10 minutes.
Add the lamb back to the pot along with the GOOD BONES Broth and any water needed to cover the lamb shanks.
Bring to the boil, season lightly then cover with baking paper and a lid and either transfer the pot to a preheated 180°C oven for 2.5 hours or turn the heat down and simmer, covered for approx. 2.5 hours, until the meat is falling from the bone.
Meanwhile, cook the red rice – bring a pot of water to the boil add the rice and cook for 10 minutes then drain and refresh.
Pull the meat from the bone and stir back through the broth. Bring the broth to a simmer and add the silverbeet, cannellini beans and parsley to wilt the silverbeet then adjust the seasoning and serve with lemon if desired.