Braised Lamb Shanks and White Beans
Brasing makes lamb shanks meltingly tender and rich in flavor.
DIRECTIONS
2 cups dried white beans
6 cups chicken broth
4 cloves garlic, peeled,divided use
2 sprigs fresh rosemary,divided use
1 1/2 tsp salt,divided use
1/4 tsp ground black pepper
4 shanks lamb
3 tbs olive oil,divided use
1 medium onion, chopped
1/2 cup dry white wine
2 cups beef broth
INGREDIENTS:
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. Heat oven to 325°F.
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 tsp 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 tsp salt and pepper. Heat 2 tbs 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 11/2 hours.
7. When beans are tender, drain and discard rosemary and garlic. Toss with remaining 1 tbs of oil. Serve lamb shanks on bed of white beans.
Prep: 60 minutes
Cook: 90 minutes
Serves: 4