Braised Lamb Shanks With White Beans

Name: Braised Lamb Shanks With White Beans
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 4 serving(s)
Ingredients: 4 lamb shanks (about 1 pound each); 2 tablespoons 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 full-bodied red wine (Bordeaux preferred); 4 cups chicken broth; 1 tablespoon tomato paste; 2 fresh thyme sprigs; 3 tablespoons chopped fresh parsley leaves (preferably flat-leafed); 1 teaspoon freshly grated lemon zest (about 1 lemon); 3 garlic cloves, minced; 2 tablespoons 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 (preferably Great Northern or navy); 2 -2 1/2 cups chicken broth; 2 tablespoons unsalted butter; 1 bay leaf; 1 tablespoon unsalted butter; 3 fresh tarragon sprigs

Submitted by lazyme

"Found on epicurious.com. Sounds like it takes awhile to prep, but based on the reviews, sounds like it's worth it."

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Ready In:: 3hrs 30mins
Ingredients:: 24
Serves:: 4

ingredients

For lamb shanks
4 lamb shanks (about 1 pound each)
2 tablespoons 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 full-bodied red wine (Bordeaux preferred)
4 cups chicken broth
1 tablespoon tomato paste
2 fresh thyme sprigs
For gremolata
3 tablespoons chopped fresh parsley leaves (preferably flat-leafed)
1 teaspoon freshly grated lemon zest (about 1 lemon)
3 garlic cloves, minced
For beans
2 tablespoons 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 (preferably Great Northern or navy)
2 - 2 ¹⁄₂ cups chicken broth
2 tablespoons unsalted butter
1 bay leaf
1 tablespoon unsalted butter
3 fresh tarragon sprigs

directions

Make lamb shanks:
Pat lamb shanks dry and season with salt and pepper.
In an 8-quart heavy flameproof casserole heat oil over moderately high heat until hot but not smoking and brown lamb shanks well in batches, transferring to a plate as browned.
To casserole 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.
Make the gremolata while lamb is cooking:
In a small bowl stir together gremolata ingredients.
Make 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, and stir in butter and tarragon.
Boil sauce, stirring occasionally, until thickened slightly.
Strain sauce through sieve into a bowl and season with salt and freshly ground black pepper.
Sprinkle lamb shanks with remaining gremolata and serve with beans and sauce.

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RECIPE SUBMITTED BY

lazyme

Grapeview, Washington

<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p> 8724165"

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