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Braised Lamb Shanks with White Beans

 

 

1 1/2 cups dried cannellini beans
2 tablespoons extra virgin olive oil
6 lamb shanks, 1/2 to 3/4 lb each
1 yellow onion, diced
1 stalk celery, diced
2 large carrots, diced
6 cloves garlic, minced
1 1/2 cups dry red wine
1 1/2 cups chicken broth
1 1/2 cups peeled, seeded and chopped tomatoes
3 tablespoons tomato paste
1 teaspoon chopped fresh thyme
1 bay leaf
Salt and Freshly ground black pepper to taste
1 tablespoon grated lemon zest
2 tablespoons chopped fresh parsley

 

Sort through beans and discard any broken ones or stones. Rinse beans, place in a bowl and add water to cover by 3"; soak overnight. In a dutch oven over medium-high heat, warm olive oil. Add lamb shanks a few at a time and brown on all sides, 10 to 12 minutes. Add garlic and cook, stirring, 1 to 2 minutes. Drain beans, rinse and add to pot along with wine, broth, tomatoes, tomato paste, thyme and bay leaf; stir to mix. Add lamb shanks, bring to a simmer, and reduce heat to low. Cover and simmer until beans are tender and meat is nearly falling off the bone, 3 to 4 hours. Season with salt and pepper; remove and discard bay leaf. Transfer lamb shanks and beans to individual plates; garnish with lemon zest and parsley, Serve immediately.

 


 

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