Locally Raised Lamb Shank Recipe
Lima beans, escarole, rosemary harissa saffron jus
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Lamb Shank
Lima Beans
Escarole
Method
Lamb Shank Preparation
- 1
Season the Lamb
Rub the lamb shanks with salt and black pepper, ensuring they are well coated.
- 2
- 3
- 4
Add Liquids and Herbs
Return the lamb shanks to the pot. Add chicken broth, rosemary, harissa paste, and saffron threads. Bring to a simmer.
- 5
Braised Cooking
Cover the pot and reduce the heat to low. Allow to braise for 2-2.5 hours, until the lamb is tender and falls off the bone.
Lima Beans Preparation
- 6
Soak the Lima Beans
Rinse the dried lima beans under cold water. Soak them in a bowl of water for at least 4 hours or overnight for best results.
- 7
Cook the Lima Beans
In a pot, combine drained lima beans with 4 cups of fresh water. Bring to a boil, then reduce heat and simmer until tender, about 30-40 minutes. Drain and set aside.
