Pinterest Follow Button
Family Favorite Recipes Family Favorites
Mr Espresso
like us on Facebook

Braised Lamb Shanks with White Beans

No recipe image available.Braising makes lamb shanks meltingly tender and rich in flavor. Served on a bed of herbed beans makes for a memorable meal.

Recipe Ingredients:

2 cups dried white beans
6 cups chicken broth
4 cloves garlic, peeled - divided use
2 fresh rosemary sprigs - divided use
1 1/2 teaspoons salt - divided use
1/4 teaspoon ground black pepper
4 lamb shanks
3 tablespoons olive oil - divided use
1 onion, chopped
1/2 cup dry white wine
2 cups beef broth

Cooking Directions:

  1. Place beans in a large, heavy-duty pot with enough water to cover by 6 inches. Bring to a boil over high heat. Simmer for one minute, remove from heat and cover. Let sit for 1 to 2 hours.
  2. Preheat oven to 325°F (160°C).
  3. Drain beans and return to pot with chicken broth, 2 whole cloves of garlic and 1 sprig rosemary. Bring to a boil over medium-high heat. Reduce heat to low, partially cover and cook until tender, about 2 hours, stirring occasionally. Add a little water if beans get dry. Add 1 teaspoon of salt during the last 15 minutes of cooking.
  4. Chop remaining 4 cloves of garlic.
  5. Meanwhile season lamb shanks with remaining 1/2 teaspoon salt and pepper. Heat 2 tablespoons oil in a large flameproof casserole or oven-safe skillet with high sides. Add shanks and brown on all sides. Remove lamb and set aside.
  6. Add onion and chopped garlic to casserole and sauté for 2 minutes. Add wine and bring to a boil, scraping the bottom to remove any browned bits. Add beef broth, lamb shanks and remaining sprig of rosemary. Bring to a boil, cover and place in oven. Cook until meat is fork tender, about 1 1/2 hours.
  7. When beans are tender, drain and discard rosemary and garlic. Toss with remaining 1 tablespoon of oil. Serve lamb shanks on bed of white beans.

Makes 4 servings.