@mccash70
Moroccan Braised White Beans with Lamb
Salt and pepper
1 lb. dried great Northern beans
1 lamb shank, 12 to 16 oz.
1 T. EV olive oil
1 onion, chopped
1 red bell pepper, stemmed, seeded, chopped fine
2 T. tomato paste
3 cloves garlic
2 tsp paprika
2 tsp. ground cumin
1 1/2 tsp ground ginger
1/4 tsp cayenne
1/4 cup dry white wine
4 cups chicken broth
2 T. fresh minced parsley
1. Soak beans overnight or at least 8 hours. Drain and rinse
2. Adjust oven rack to lower middle and heat oven to 350°. Season lamb with salt and pepper. Heat oil in Dutch oven over medium high heat and brown lamb on all sides, 10 to 15 minutes. Transfer to plate. Pour off all but 2 T. fat.
3. Add onion and bell pepper to fat in pot and cook over medium heat until softened and sightly browned. Stir in tomato paste, garlic, paprika, cumin, ginger, cayenne, and 1/8 tsp pepper and cook until fragrant, about 30 seconds. Stir in wine, scraping up any browned bits. Stir in broth, 1 cup water, and beans and bring to boil.
4. Nestle lamb into beans along with any accumulated juices. Cover, transfer pot to oven, and cook until meat is fork tender and beans are tender, 1 1/2 to 1 3/4 hours, stirring every 30 minutes.
This recipe is from here
https://www.amazon.com/dp/B01DRXE2KK/
Karen
