Prep
Time
15 M

Cook
Time
2-2.5 H

Serving
Size
4

Braised Lamb Shanks with Beans and Tomatoes

Instructions

1

Preheat oven to 350 degrees. Heat oil in a large Dutch oven over medium-high heat. Season lamb shanks with salt and pepper. Add the shanks to hot oil and cook, browning each side, about 4 minutes per side (if necessary, cook in batches). Remove shanks to a clean plate and set aside.

2

Add onion, carrot, celery, tomato paste, herbs de Provence, garlic, ¼ teaspoon salt and ¼ teaspoon pepper, cook until softened, about 5 minutes. Add wine, scraping up any brown bits on the bottom of the pan.

3

Add broth, tomatoes and beans; bring mixture to a simmer. Nestle browned lamb shanks into broth mixture; cover and cook until meat is tender and easily falls off the bone about 1½ to 2½ hours, depending on size of shanks. Place shanks in individual shallow bowl or plates. Divide vegetables and sauce among bowls.

Ingredients

1 tbsp

4 lamb shanks

1 medium onion

2 med size

2 celerey ribs

2 tbsp

1½ tbsp

4 garlic cloves

1¼ cup

1½ cups

1 can

1 can

olive oil

(about 1 pound each) trim of visible fat.

chopped

carrots peeled and sliced crosswise into 1/2in pieces

sliced crosswise into ½ inch pieces

tomato paste

Herbs de Provence

minced

dry red wine

low-sodium chicken broth

white beans, drained and rinsed

diced tomatoes with juice