6 Lamb Shanks
Flour for searing
2 Tbs olive oil
1 large onion
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
Sunrise at Stanley Lake, ID
2 days ago