Recipe courtesy of Hillbilly Tea

Hillbilly Tea Braised Lamb with Succotash

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  • Level: Easy
  • Total: 4 hr 20 min
  • Prep: 15 min
  • Cook: 4 hr 5 min
  • Yield: 6 to 8 servings
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Olive oil

2 large lamb foreshanks

4 cups pinto beans, canned or partially cooked

4 cups white beans, canned or partially cooked

4 cups chicken stock

1/2 cup tea, such as Big Earl's Hillbilly Tea

2 tablespoons salt

1 teaspoon ground black pepper

4 cloves garlic, minced

4 Roma tomatoes, diced


  1. Preheat your oven to 350 degrees F.
  2. Heat some olive oil over medium-high heat in a large skillet. Sear the lamb shanks until golden brown on each side, 2 to 3 minutes per side. Remove from the skillet and set aside. Stir together the beans, stock, tea, salt, pepper, garlic and tomatoes in a casserole dish. Lay the lamb shanks on top and sink them down into the beans until two-thirds submerged.
  3. Braise, uncovered, until the lamb is falling off the bone, 4 hours. Serve family-style with some corn pone or crusty bread!
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