Continuing my freezer clean-out, I discovered two lovely lamb shanks that I must admit, I had forgotten were in there. The weather that we’re having now just begs for comfort food, so I decided to make braised lamb shanks and the shanks beg for white beans to accompany them.
Starting with a recipe for braised lamb shanks and white beans that I knew worked well I still perused recipes from some other reputable sources (Williams-Sonoma, Food and Wine, and The New York Times). My lazy side came to the front and I decided that I wanted to do this all in one pot–so I went with the New York Times recipe–except I used thyme instead of rosemary and scaled the recipe for two lamb shanks.
Then I decided to follow a favorite principle of mine in cooking: never do on the stovetop what you can do in the oven (extremely hot weather will modify this). After bringing the pot to a simmer on the stovetop, I popped the pot into a 275°F oven for a few hours–low and slow since this is supper for tomorrow, likely with a grilled (well, broiled given the weather) cabbage wedge for a side.
Even for two shanks, this comes out to be a lot of food, so I’m looking forward to putting some into the freezer for another rainy day meal when I’m feeling indolent.