Lamb Shanks on Cannellini Beans

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image Lamb Shanks on Cannellini Beans

Cooking the beans and lamb at the same time frees you to work on other recipes in the menu. We loved the use of dry beans, but for a quicker approach, substitute drained canned beans. Just stir them in along with the bacon.

Yield

6 servings (serving size: 1 shank, 2/3 cup beans, and 1 1/3 cups sauce)

 

 

 

 

 

Ingredients

  • 6  (3/4-pound) lamb shanks, trimmed
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  black pepper
  • 2  cups  finely chopped carrot
  • 1  cup  finely chopped onion
  • 1  cup  finely chopped celery
  • 1  cup  dry red wine
  • 1/2  cup  beef broth
  • 1 1/2  teaspoons  dried rosemary
  • 2  (14.5-ounce) cans diced tomatoes
  • 2  bay leaves
  • 1  cup  dried cannellini beans or other white beans
  • 4  bacon slices
  • 4  garlic cloves, sliced
  • Rosemary sprigs (optional)

Preparation

 

Sprinkle lamb with salt and pepper. Heat a large nonstick skillet over medium-high heat. Add lamb; cook 12 minutes, browning on all sides. Remove from skillet. Add carrot, onion, and celery to skillet; sauté 3 minutes. Add wine. Bring to a boil; cook 5 minutes. Stir in broth, rosemary, tomatoes, and bay leaves. Return lamb to skillet (skillet will be very full). Cover, reduce heat, and simmer 2 hours or until lamb is very tender, turning lamb once. Remove lamb from skillet; bring liquid to a boil, and cook 5 minutes. Discard bay leaves.

Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans; place in Dutch oven. Cover with water to 2 inches above beans; bring to a boil. Reduce heat, and simmer 1 hour or until tender. Drain.

Cook bacon in the Dutch oven over medium-high heat until crisp. Remove bacon from Dutch oven, reserving 2 teaspoons drippings in Dutch oven. Crumble bacon. Heat drippings over medium-high heat. Add garlic; sauté 2 minutes or until golden. Stir in beans and bacon; remove from heat.

Divide beans evenly among 6 plates; arrange lamb on beans. Spoon sauce over lamb. Garnish with rosemary sprigs, if desired.

Nutritional Information

Calories: 506 (26% from fat)
Fat: 14.5g (sat 5.1g,mono 5.9g,poly 1.7g)
Protein: 60.2g
Carbohydrate: 32.9g
Fiber: 6.3g
Cholesterol: 156mg
Iron: 8.3mg
Sodium: 791mg
Calcium: 130mg
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