140 min · Serves 6
Hearty Pastured Lamb Stew
A rich, rustic stew of pastured lamb, root vegetables, and herbs simmered until everything is tender and deeply flavorful.
StewComfort FoodOne Pot
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Braised Pastured Lamb Shanks with White Beans
Rustic pastured lamb shanks braised with white beans, tomato, and rosemary until tender.
- Prep
- 20 min
- Cook
- 180 min
- Total
- 200 min
- Serves
- 4
Marinate your lamb!
Pastured lamb is lean and full-flavored — a marinade seasons it through, adds moisture, and its acid gently tenderizes the meat while mellowing lamb's natural richness. It makes an especially big difference before grilling chops, steaks, or kebabs.
Get our easy lamb marinadesIngredients
- 4 Queen City Farm pastured lamb shanks
- Salt and pepper
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 3 cloves garlic, minced
- 1 can crushed tomatoes
- 2 cups stock
- 2 cans white beans, drained
- 2 sprigs rosemary
Directions
- 1
Preheat oven to 325F. Brown the seasoned shanks in olive oil in a Dutch oven; set aside.
- 2
Soften the onion, carrots, and garlic, then add the tomatoes and stock.
- 3
Return the shanks with the rosemary, cover, and braise 2.5 hours.
- 4
Stir in the beans and braise 20 more minutes.
Notes
Farm tip: Add the beans near the end so they warm through without turning mushy.
Serving suggestion: Serve with crusty bread and a drizzle of good olive oil.
Shop the cut for this recipe
Pasture-raised on our Falmouth, KY farm — order online for farm or market pickup.
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