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.
Ingredients
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
Steps
- Prepare Cannellini Beans: Soak beans overnight. Drain beans and spread in roasting pan. Preheat oven to 350°F.
- 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.
- 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.
- Remove lamb; add vegetables and sauté until soft. Add red wine and reduce by half.
- 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.
- Remove lamb from sauce and strain vegetables, pushing some through a sieve. Return to the stove and reduce consistency.
- In large saucepan, bring cream to a boil. Add cooked cannellini beans. Stir until combined and thick. Season to taste with salt and pepper.
- 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.