Recipe courtesy of Hillbilly Tea
Hillbilly Tea Braised Lamb with Succotash
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1059
- Total Fat
- 28
- Saturated Fat
- 10
- Carbohydrates
- 127
- Dietary Fiber
- 31
- Sugar
- 7
- Protein
- 74
- Cholesterol
- 98
- Sodium
- 1161
- Total: 4 hr 20 min
- Prep: 15 min
- Cook: 4 hr 5 min
Ingredients
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
Directions
- Preheat your oven to 350 degrees F.
- 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.
- Braise, uncovered, until the lamb is falling off the bone, 4 hours. Serve family-style with some corn pone or crusty bread!