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Tuesday, November 9, 2010

Braised Lamb and Beans (Ed and Eva)

6 Lamb Shanks
Flour for searing
2 Tbs olive oil
1 large onion
2 carrots
1 rib of celery
2 bay leaves
1 cup dry white wine
1 28 oz can canned tomatoes
3 15.5 oz cans Cannellini Beans
1 lemon zested and juiced
1 cup chicken broth
1 tsp fresh rosemary chopped

Preheat oven to 350 degrees
Dust lamb shanks with flour; shake off excess
Heat olive oil in large braising pan with cover
Place lamb in pan; sear all sides until lightly browned, 8-10 min. Remove lamb, set aside. Discard all but 1 Tbs oil

Chop onion, celery and carrots
Add onion to pan, and cook until soft. Add celery , carrots, bay leaves and cook about 5 minutes.
Add wine; stir to deglaze, reduce by half to syrupy consistency, about 4 minutes. Add tomatoes, beans, lemon zest and lemon juice.

Return lamb to braising pan; pour broth over lamb. Bring to simmer; cover. Place pan in center rack of oven.

Bake 2 1/2 hours, or until fork tender. Meat should begin to fall of bones.

Remove from oven; Remove and discard bay leaves. Stir in rosemary, and add salt and pepper to taste.

Place lamb on platter. Cover with beans and sauce

A complete meal that serves six

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