Recipe courtesy of Hillbilly Tea
Episode: Down Home
4 hr 20 min
15 min
6 to 8 servings


  • 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


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.


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