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Categories:
lamb shanks kosher salt freshly ground pepper olive oil garlic onion carrots celery stalks red wine tomatoes beans chicken broth rosemary bay leaves
Viewed: 42 - Published at: 5 years agoIngredients
- 8 meaty lamb shanks, about 1 pound each (your butcher should saw off most of the exposed bone)
- 4 teaspoons kosher salt, plus more to taste
- Freshly ground pepper to taste
- 2 teaspoons olive oil
- 5 large cloves garlic, peeled and minced
- 1 large onion, peeled and diced
- 4 medium carrots, peeled and diced
- 3 celery stalks, peeled and diced
- 1 cup dry red wine
- 1 28-ounce can whole plum tomatoes packed in tomato puree
- 1 pound dried Great Northern beans, soaked in water overnight, drained
- 8 cups chicken broth, homemade or low-sodium canned
- 3 sprigs fresh rosemary
- 2 bay leaves
Method
- Season the shanks with 1 teaspoon of the salt and freshly ground pepper.
- Heat the olive oil in a heavy, large skillet over medium-high heat.
- Add as many shanks as will fit without crowding.
- Brown the shanks well on all sides, about 10 minutes per batch.
- Set the browned shanks aside and repeat with the remaining shanks, pouring off the fat between batches.
- Place the garlic, onion, carrots and celery in the skillet and saute until softened, about 10 minutes.
- Pour in the wine and cook for about 2 minutes, scraping the bottom of the skillet with a wooden spoon to loosen any browned bits.
- Transfer the vegetable and wine mixture to a large stockpot.
- Add the tomatoes and use the back of a spoon to break them into small chunks.
- Add the remaining ingredients, including the shanks.
- Bring to a boil.
- Reduce heat and simmer, skimming as necessary, until the lamb and beans are very tender, about 2 hours.
- If the lamb is done before the beans, take out the shanks and cover with foil to keep them warm until the beans are done.
- Skim off as much fat from the top of the liquid as possible.
- Use tongs to remove the shanks from the liquid, placing 1 shank on each of 8 plates.
- Season the bean mixture with additional salt if needed.
- Discard rosemary and bay leaves.
- Using a slotted spoon, arrange some of the beans and vegetables around each shank.
- Spoon some of the liquid over and around the shank and serve immediately.
