Braised Shoulder of Lamb with Creamed Cannellini Beans, Roasted Beetroot and Parsnip

IngredientsVegetables, Beans, Dairy, Meat
Day PartDinner
Cuisine TypeEuropean
Braised Shoulder of Lamb with Creamed Cannellini Beans, Roasted Beetroot and Parsnip

Source: Meat & Livestock Australia (MLA)

Comfort food from the Australian Outback’s Chef Tod Gorey: Lamb shoulder chops are slowly simmered in wine and veal stock, infused with fresh thyme, sautéed onion, celery and carrot and served over buttery cannellini beans.


Cannellini Beans:
1 cup dried cannellini beans
6 garlic cloves
4 sprigs thyme and sage
1/2 cup olive oil
Sea salt and pepper
1/2 cup heavy cream

Shoulder of Lamb:
8 Australian lamb shoulder chops
Flour for dusting
Sea salt and pepper
Vegetable oil
1 carrot, diced
1 rib celery, diced
1 onion, diced
1 tomato, diced
1 cup red wine
2 cups dark veal stock
1 sprig fresh thyme
Roasted beetroot and parsnips


  1. Prepare Cannellini Beans: Soak beans overnight.  Drain beans and spread in roasting pan.  Preheat oven to 350°F.
  2. Add garlic, herbs and enough water to come halfway up the beans.  Add olive oil and cover with foil. Bake in oven until tender, about 45 min.
  3. Prepare Shoulder of Lamb: Meanwhile, lightly dust lamb chops with flour; season with salt and pepper to taste. Thinly coat a heavy braising pan with oil; add chops and sear on both sides.
  4. Remove lamb; add vegetables and sauté until soft.  Add red wine and reduce by half. 
  5. Add stock and herbs; bring to a boil. Reduce to a simmer and return lamb to pot.  Braise slowly until tender, about 1-1/2 hr.
  6. Remove lamb from sauce and strain vegetables, pushing some through a sieve. Return to the stove and reduce consistency. 
  7. In large saucepan, bring cream to a boil. Add cooked cannellini beans. Stir until combined and thick. Season to taste with salt and pepper.
  8. Adjust seasoning on lamb; return lamb to sauce to heat through. Serve braised lamb with cannellini beans and top with roasted beetroot and parsnips and some chopped tomato. 

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