Hillbilly Tea Braised Lamb with Succotash

Name: Hillbilly Tea Braised Lamb with Succotash
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT4H5M0.000S
Total time: P0Y0M0DT4H20M0.000S
Yield: 6 to 8 servings
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

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Level: Easy
Total: 4 hr 20 min

Prep: 15 min
Cook: 4 hr 5 min

Yield: 6 to 8 servings

Level: Easy
Total: 4 hr 20 min

Prep: 15 min
Cook: 4 hr 5 min

Yield: 6 to 8 servings

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!

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.