Recipe courtesy of Hillbilly Tea
Episode: Down Home
4 hr 15 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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:


Hillbilly Tea Braised Lamb with Succotash

Recipe courtesy of Hillbilly Tea

Chile Braised Lamb Tacos

Recipe courtesy of Kelsey Nixon

Braised Port Lamb Shanks

Recipe courtesy of Chuck Hughes

Rioja Braised Lamb Shanks with Chorizo and Garlic

Recipe courtesy of Lorraine Pascale

Grilled Lamb Patties with a White Bean and Mint Relish

Recipe courtesy of Emeril Lagasse

Vignola Cinque Terre, Stone Heart Farm's Slow Roasted Lamb Shoulder with Maine Cannellini Beans

Recipe courtesy of Stoneheart Farm


So Much Pretty Food Here