Wednesday, November 30, 2011
You've Come a Long Way, Baby
Slow Cooked Lamb & Beans
Courtesy of Wegman's (Actually, I'm inferring such courtesy by the fact that they publish a quarterly recipe magazine ).
1. Dust 4 lamb shanks with flour, salt, and pepper. Wegman's features a pre-made "pan searing flour" that's really quite handy. ( Oh come on, if I'm going to plagiarize Wegman's whole-cloth, the least I can do is make a few cheap plugs for some of their merchandise).
2. Sear the lamb in a sauce pan coated with about 2 Tbsp of olive oil, heated over medium-high heat. Brown on all sides--about 8-10 minutes. Transfer the lamb to a crock pot.
3. Add 8 oz of Wegman's cleaned and cut mirepoix to the pan--OR--save yourself about $4.00 and chop into a small dice: 2 carrots, 2 celery stalks, and one small onion. ( The pre-cut mirepoix is outrageously expensive; I do have some ethical standards. Of course, new cooks like my husband get intimidated when they see an ingredient in French, and Wegman's knows how to exploit such naivety. Cunning buggers, those Wegman's folks.) Saute until the vegetables are tender.
4. Add one bay leaf and one cup of dry white wine. Reduce until the mixture is a little thick.
6. Add 6 Tbsp of flour.
7. Transfer mixture to the crock pot with the lamb. Add: the zest of one lemon, the juice of one lemon, 3 cans (15.5 oz each) of cannelli beans, 1 28 oz can of roma tomatoes with basil, and 32 oz of chicken stock.
8. Cook on HIGH for 5-6 hours, or on LOW for 8-10 hours. (A dish that only requires one temperature setting appeals to novice cooks.)
9. Stir in 1 tsp rosemary and 2 tsp thyme just before serving. Salt and pepper to taste. Ooh and aah over your husband's efforts. Tell the little lad how fetching he looks barefoot and in the kitchen.