Braised Lamb Shanks with White Beans and Tomatoes
- 1 Tbs olive oil
- 4 lamb shanks (about 1 lb each), trimmed of visible fat
- Salt and pepper
- 1 med onion, chopped
- 2 med carrots, peeled and sliced crosswise into 1/2-inch pieces
- 2 celery ribs, sliced crosswise into 1/2-inch pieces
- 2 Tbs tomato paste
- 1 1/2 Tbs herbs de Provence
- 4 garlic cloves, minced
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 cup dry red wine
- 1 1/2 cups low sodium chicken broth
- 1 can diced tomatoes, with juice
- 1 can white beans (great northern or cannellini), drained and rinsed
- In a large Dutch oven over medium-high heat, add oil. Season lamb with salt and pepper. Add to hot oil and cook, browning each side, about 4 minutes per side (if necessary, cook in batches). Remove shanks to a clean plate and set aside.
- Add onion, carrots, celery, tomato paste, herbs de Provence, garlic, salt, and pepper; cook until softened, about 5 minutes. Add wine, scraping up any brown bits on the bottom of the pan.
- Add broth, tomatoes, and beans; bring mixture to a simmer. Nestle browned lamb shanks into broth mixture; cover and cook until meat is tender and easily falls off the bone, about 1 1/2 to 2 1/2 hours, depending on size of shanks.
- Place shanks in individual shallow bowls or plates. Divide vegetables and sauce among bowls.
- Serve with a simple green salad (arugula or mixed greens, dressed with lemon juice and extra virgin olive oil) and whole grain, crusty bread.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.