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 Braised Lamb Shanks With White beans | Status Approved | | Name |  Braised Lamb Shanks With White beans | | Category | Casseroles & Entrees, Meats | | Serves/Yields | 4-6 servings | | Source | Kate | | Difficulty | Easy | | Prep. Time | 30 minutes | | Cook Time | About 2 hours | | Introduction | | This recipe takes a bit of time but it's really worth it. | | Ingredients | |
Lamb Shanks:
4 lamb shanks (about 1 pound each)
2 Tbsp olive_oil
1 medium onion , chopped coarse
1 medium carrot , chopped coarse
1 celery rib, chopped coarse
8 garlic_cloves , chopped coarse
3 1/2 cups Bordeaux or other full-bodied red wine
4 cups chicken_broth
1 Tbsp tomato_paste
2 fresh thyme sprigs
Gremolata:
3 Tbsp chopped fresh parsley leaves (preferably flat-leafed)
1 tsp grated lemon zest
3 garlic_cloves , minced
For the beans:
2 Tbsps extra_virgin_olive oil
2 small onions , chopped fine
2 small carrots , chopped fine
2 celery ribs, chopped fine
3 garlic cloves , minced
2 cups cooked white_beans , (navy, great northern or cannelini)
2 to 2 1/2 cups chicken_broth
2 Tbsp unsalted butter
1 bay_leaf
1 Tbsps unsalted butter
1 Tbsp chopped tarragon leaves
| | Directions | | Step: 1 | Pat lamb shanks dry and season with salt and pepper. In an 8 quart heavy dutch oven heat oil over moderately high heat until hot but not smoking.Add lamb and brown well in batches, transferring to a plate as browned.
| | Step: 2 | To pot add onion, carrot, celery, and garlic and saute until onion is softened. Add wine and simmer mixture, stirring occasionally, until liquid is reduced to about 3 cups. Return lamb shanks to casserole and stir in broth, tomato paste, and thyme. Bring liquid to a boil and simmer, covered, stirring and turning lamb shanks occasionally, 1 1/2 hours. Simmer mixture, uncovered, stirring occasionally, 1 hour more, or until lamb shanks are tender.
| | Step: 3 | To make the Gremolata while lamb is cooking: In a small bowl stir together gremolata ingredients.
To make the Beans while lamb is cooking: In a saucepan heat oil over moderately high heat until hot but not smoking and cook onions, carrots, celery, and garlic, stirring, 2 or 3 minutes, or until softened. Add beans, 2 cups broth, butter, and bay leaf and cook over moderate heat, stirring occasionally and adding enough remaining broth to keep beans moist and to reach a creamy consistency, about 30 minutes. Discard bay leaf and add half of gremolata and salt and pepper, to taste.
Transfer lamb shanks to a plate and keep warm, covered with foil. Strain braising liquid through a sieve into a saucepan, discarding solids. Boil sauce, stirring occasionally, until thickened slightly. Pour sauce into a bowl and season with salt and freshly ground black pepper. Stir in the butter and tarragon.
Sprinkle lamb shanks with remaining gremolata and serve with beans and sauce. |
Time submitted: Wednesday, July 13. 2005 at 19:49:51 Contributed By: Kate
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