Real Recipes From Real Home Cooks ®

billy's smoked ham shank with white beans

Recipe by
Lori L (JostLori)
San Diego

This is the hubby's adaptation of a recipe from Spruce Eats that started out as a soup. But this one is not a soup, it's a side.

method Stove Top

Ingredients For billy's smoked ham shank with white beans

  • 1 lb
    cannellini beans
  • 1
    ham shank
  • 2 Tbsp
    unsalted butter
  • 1 md
    sweet onion, diced
  • 2
    celery ribs, diced (1 cup)
  • 6 clove
    garlic, minced
  • 2 c
    chicken broth
  • 2-3 c
    cold water
  • 3
    bay leaves
  • 1/2 tsp
    Mexican oregano
  • 1
    rosemary sprig, leaves chopped (or 1 tsp dried)
  • 1/8 tsp
    red pepper flakes
  • 1/2 tsp
    black pepper, freshly ground
  • 1/2 c
    canned diced tomatoes
  • 1 tsp
    Kosher salt, to taste
  • 1 Tbsp
    flat leaf parsley, chopped for garnish

How To Make billy's smoked ham shank with white beans

  • 1
    In a large bowl, soak the beans overnight. Don't forget to clean/sort beans first.
  • 2
    In a large saucepan/Dutch oven, melt the butter. Saute the onions, celery, and garlic for 5 minutes.
  • 3
    Add the ham shank, broth, 2 cups water and bay leaves. Bring to a boil. Reduce to a simmer and cover. Cook for 90 minutes.
  • 4
    Drain the beans that have soaked overnight. Add to the pot, along with the oregano, rosemary, red pepper flakes, black pepper, and tomatoes. Cover and bring to a boil, reduce heat, and simmer for 60 minutes. Stir occasionally so the beans and/or shank don't stick to the bottom. If necessary, add more water.
  • 5
    Taste the beans and add salt if necessary. Depending on your ham shank, it may already be salty. Beans should be fairly soft by now.
  • 6
    Cover and bring to a boil again. Reduce to a simmer and cook for 20 minutes. Test the beans to see if they are soft and creamy. If not, continue cooking until they are. If needed, add more water so they don't dry out. Beans should be soupy but not soup!
  • 7
    When beans are done, carefully remove the shank from the pot to a cutting board. Let rest until cool enough to handle, then remove the meat from the bone. Chunks rather than shreds. Slice and return to the pot. Stir to combine.
  • 8
    To serve, spoon onto the plate and garnish with a bit of chopped parsley.

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