Fasolia
34 lbs American lamb shanks (2-3 lamb shanks)
2 Cinnamon sticks
2 Bay leaves
1 Onion, diced
5 Cans of white cannellini beans (rinsed and drained), can be subbed with kidney beans
6 Tomato paste
2 tsp Middle Eastern 7 spices or mixed spice
Salt & pepper, to taste
45 Broth from cooking lamb
Lebanese Rice
2 Jasmine rice, or other long grain rice
3 tbsp Butter
0.67 cup Cut vermicelli noodles
4 Water or broth
Salt, to taste
Fasolia
1Prepare your lamb shanks by generously salting the exterior using a fine kosher salt, such as Diamond brand. For 2 shanks, I’ll use about 2-3 teaspoons and 1 teaspoon black pepper.
2In a heavy bottomed pot, heat 1 tablespoon of oil on medium-high heat and place shanks to begin searing. Sear on all sides, flipping and placing on sides as needed until all sides are browned.
3After browning, fill your pot with water, enough to cover the shanks.
4Add in your cinnamon sticks and bay leaves and bring to a boil.
5Once liquid comes to a boil, lower to a low simmer and allow shanks to cook for 2.5 hours until fork tender. Add liquid as needed to keep shanks covered. Every 30 minutes or so, move shanks around in pot to flip sides allowing to cook evenly.
6Skim any scum that comes to the top of the surface as the lamb cooks.
7Once shanks are tender, meat falling off the bone, remove carefully and drain liquid into a heatproof container, set aside.
8Add 2 teaspoons of olive oil and begin to cook your diced onions on medium-high heat, add 1 teaspoon of kosher salt. Cook until translucent. Add 1 cup of your reserved broth to deglaze the pot.
9Add your rinsed and drained beans and finally your tomato paste, 7 spice and 4-5 cups of your reserved broth. Nestle your shanks back into the pot (you may also remove the meat from the bone and add in). Season with additional salt and pepper to taste.
10Cover, reduce heat to low and allow to cook for another 20-25 minutes.
11Serve with rice and enjoy!
Lebanese Rice
12Begin by placing your rice in a bowl and fill with cold water. The water will be cloudy, drain and refill, gently working the rice between your fingers to allow the excess starch to release.
13Repeat soaking rice and draining water 8-9 times, or until water runs clear. Set aside.
14In a non-stick pot on medium-high, add your butter and then your vermicelli noodles.
15Continue to stir watching to make sure noodles brown but don’t burn.
16Once noodles are a golden brown, add your rinsed rice to the pot.
17Cook rice for 4-5 minutes with the noodles and butter, continuously stir.
18Add in your water/broth and allow to come to a boil on high heat.
19Once pot comes to boil, reduce heat to low, cover pot and set timer for 20 minutes.
20After 20 minutes, remove from heat but leave lid on for another 10 minutes.
21Fluff rice with fork and salt if you like. Enjoy with fasolia.
Ingredients
Fasolia
34 lbs American lamb shanks (2-3 lamb shanks)
2 Cinnamon sticks
2 Bay leaves
1 Onion, diced
5 Cans of white cannellini beans (rinsed and drained), can be subbed with kidney beans
6 Tomato paste
2 tsp Middle Eastern 7 spices or mixed spice
Salt & pepper, to taste
45 Broth from cooking lamb
Lebanese Rice
2 Jasmine rice, or other long grain rice
3 tbsp Butter
0.67 cup Cut vermicelli noodles
4 Water or broth
Salt, to taste
Directions
Fasolia
1Prepare your lamb shanks by generously salting the exterior using a fine kosher salt, such as Diamond brand. For 2 shanks, I’ll use about 2-3 teaspoons and 1 teaspoon black pepper.
2In a heavy bottomed pot, heat 1 tablespoon of oil on medium-high heat and place shanks to begin searing. Sear on all sides, flipping and placing on sides as needed until all sides are browned.
3After browning, fill your pot with water, enough to cover the shanks.
4Add in your cinnamon sticks and bay leaves and bring to a boil.
5Once liquid comes to a boil, lower to a low simmer and allow shanks to cook for 2.5 hours until fork tender. Add liquid as needed to keep shanks covered. Every 30 minutes or so, move shanks around in pot to flip sides allowing to cook evenly.
6Skim any scum that comes to the top of the surface as the lamb cooks.
7Once shanks are tender, meat falling off the bone, remove carefully and drain liquid into a heatproof container, set aside.
8Add 2 teaspoons of olive oil and begin to cook your diced onions on medium-high heat, add 1 teaspoon of kosher salt. Cook until translucent. Add 1 cup of your reserved broth to deglaze the pot.
9Add your rinsed and drained beans and finally your tomato paste, 7 spice and 4-5 cups of your reserved broth. Nestle your shanks back into the pot (you may also remove the meat from the bone and add in). Season with additional salt and pepper to taste.
10Cover, reduce heat to low and allow to cook for another 20-25 minutes.
11Serve with rice and enjoy!
Lebanese Rice
12Begin by placing your rice in a bowl and fill with cold water. The water will be cloudy, drain and refill, gently working the rice between your fingers to allow the excess starch to release.
13Repeat soaking rice and draining water 8-9 times, or until water runs clear. Set aside.
14In a non-stick pot on medium-high, add your butter and then your vermicelli noodles.
15Continue to stir watching to make sure noodles brown but don’t burn.
16Once noodles are a golden brown, add your rinsed rice to the pot.
17Cook rice for 4-5 minutes with the noodles and butter, continuously stir.
18Add in your water/broth and allow to come to a boil on high heat.
19Once pot comes to boil, reduce heat to low, cover pot and set timer for 20 minutes.
20After 20 minutes, remove from heat but leave lid on for another 10 minutes.
21Fluff rice with fork and salt if you like. Enjoy with fasolia.
Fasolia Bi Lahme (Middle Eastern Lamb & Stew)
