Braised Lamb Shanks With White Beans
Serves: 2
Hosea Feil
1 January 1970
Based on User reviews:
46
Spice
39
Sweetness
49
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 tbsps
Olive Oil1 medium
Onion (chopped coarse)1 medium
Carrot (chopped coarse)2.5 cups
Chicken Broth1 tbsp
Tomato Paste2 tbsps
Extra-Virgin Olive Oil2 small
Onion (chopped fine)2 small
Carrot (chopped fine)1 tbsp
Unsalted Butter1
Bay LeafDirections:
1
To make the lamb shanks: Pat lamb shanks dry and season with salt and pepper
2
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
3
To casserole add onion, carrot, celery, and garlic and saute until onion is softened
4
Add wine and simmer mixture, stirring occasionally, until liquid is reduced to about 3 cups
5
Return lamb shanks to casserole and stir in broth, tomato paste, and thyme
6
Bring liquid to a boil and simmer, covered, stirring and turning lamb shanks occasionally, 1 1/2 hours
7
Simmer mixture, uncovered, stirring occasionally, 1 hour more, or until lamb shanks are tender
8
To make the Gremolata while lamb is cooking: In a small bowl stir together gremolata ingredients
9
To make the 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
10
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
11
Discard bay leaf and add half of gremolata and salt and pepper, to taste
12
Transfer lamb shanks to a plate and keep warm, covered with foil
13
Strain braising liquid through a sieve into a saucepan, discarding solids
14
Boil sauce, stirring occasionally, until thickened slightly
15
Pour sauce into a bowl and season with salt and freshly ground black pepper
16
Stir in the butter and tarragon
17
Sprinkle lamb shanks with remaining gremolata and serve with beans and sauce