Inspiring Palates Since 2005

LAMB SHANK with WHITE BEANs

Serves 4

INGREDIENTS:

2 lamb shanks (about 1 ½ pounds total)

2 tablespoons olive oil
2 medium onions, chopped
3 large carrots, peeled, cut into 1/4-inch-thick rounds
5 garlic cloves, minced
2 C. dry red wine
1 28-ounce can chopped tomatoes with juices
16 oz chicken stock
1 14 1/2-ounce can beef broth
1 Bunch of fresh thyme, tied with butchers twine (or 1 teaspoon dried)
2 Meyer Lemons, quartered (or 1 T. grated lemon peel)
3 14-oz. Cans of Cannellini Beans, drained and rinsed

METHOD:

1. Season shanks with salt and pepper, then add oil to a heavy large pot over medium-high
heat. Brown on all sides, about 8 minutes, and then transfer shanks to a plate.

2. Add onions, carrots and garlic to pot and sauté until onions are translucent, about 7
minutes, and then add the remaining ingredients. Return shanks to pot, pushing them
below the surface to submerge, and then bring the pot to boil; then simmer uncovered for
60 minutes.

3. Add the cannellini beans and simmer for an additional 60 minutes.

4. Transfer the shanks to a cutting board and cover loosely with foil. Use a fork and sharp
knife to remove the meat from the shanks into spoon or fork-size pieces and return them to
the pot.

5. Using the back of a wooden spoon, mash some of the beans (about ½ C.) against the inside
of the pot, stir and correct the seasoning with salt and pepper. Simmer for another 10
minutes and then serve in bowls with crusty bread.

Copyright 2020, Mount Salem Foods LLC