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This robust Mediterranean stew combines the earthy richness of dried Great Northern beans with the succulent, fall-off-the-bone texture of a slow-braised lamb shank. The dish is deeply flavored with a warm spice blend of paprika, cumin, and ginger, balanced by the brightness of fresh tomato paste and red bell pepper. It offers a comforting, rustic dining experience that is perfect for cold evenings or weekend gatherings. Simple to prepare yet sophisticated in taste, this one-pot meal delivers substantial satisfaction and showcases the traditional harmony of legumes and meat found in Mediterranean cuisine.
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Chapter 6: Beans, The Complete Mediterranean Cookbook
Description
This robust Mediterranean stew combines the earthy richness of dried Great Northern beans with the succulent, fall-off-the-bone texture of a slow-braised lamb shank. The dish is deeply flavored with a warm spice blend of paprika, cumin, and ginger, balanced by the brightness of fresh tomato paste and red bell pepper. It offers a comforting, rustic dining experience that is perfect for cold evenings or weekend gatherings. Simple to prepare yet sophisticated in taste, this one-pot meal delivers substantial satisfaction and showcases the traditional harmony of legumes and meat found in Mediterranean cuisine.Ingredients
Directions
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Soak the dried Great Northern beans in cold water for at least 8 hours or overnight, then drain and rinse thoroughly.
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Pat the lamb shank dry with paper towels and season generously with salt and pepper on all sides.
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Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
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Sear the lamb shank on all sides until deeply browned, about 3-4 minutes per side, then remove and set aside.
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In the same pot, add the chopped onion and red bell pepper, cooking until softened, about 5 minutes.
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Stir in the garlic, tomato paste, paprika, cumin, ground ginger, and cayenne pepper, cooking until fragrant, about 1 minute.
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Return the lamb shank to the pot and add the soaked beans, covering everything with water by about 2 inches.
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Bring the mixture to a boil, then reduce heat to low, cover, and simmer gently for 1.5 to 2 hours until the lamb is tender and beans are cooked.
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Taste and adjust seasoning with additional salt and pepper if needed.
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Serve hot, drizzled with extra-virgin olive oil.
Nutrition Facts
- Amount Per Serving
- Calories 223.7kcal
- % Daily Value *
- Total Fat 13.5g21%
- Saturated Fat 3.8g19%
- Cholesterol 44.2mg15%
- Sodium 92.6mg4%
- Total Carbohydrate 13.6g5%
- Dietary Fiber 5.3g22%
- Sugars 5.8g
- Protein 14.9g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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