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Braised Lamb Shanks with White Beans Recipe

Braised Lamb Shanks with White Beans Recipe

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Ingredients

Count

Nutrition

845

Calories

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Ingredients:

Serving

4 lamb shanks (about 1 lb each)
2 tbsp olive oil
1 medium onion, chopped coarse
1 medium carrot, chopped coarse
1 celery rib, chopped coarse
8 garlic cloves, chopped coarse
3 1/2 cups bordeaux or other full-bodied red wine
4 cups chicken broth
1 tbsp tomato paste
2 fresh thyme sprigs
3 tbsp chopped fresh parsley leaves ( preferably flat-leafed)
1 tsp freshly grated lemon zest (about 1 lemon)
3 garlic cloves, minced
2 tbsp extra-virgin olive oil
2 small onions, chopped fine
2 small carrots, chopped fine
2 celery ribs, chopped fine
3 garlic cloves, minced
2 cups cooked white beans ( preferably great northern or navy)
2 to 2 1/2 cups chicken broth
2 tbsp unsalted butter
1 bay leaf
1 tbsp unsalted butter
3 fresh tarragon sprigs

Directions:

Make lamb shanks: Pat lamb shanks dry and season with salt and pepper. 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. To casserole add onion, carrot, celery, and garlic and sauté until onion is softened. Add wine and simmer mixture, stirring occasionally, until liquid is reduced to about 3 cups. Return lamb shanks to casserole and stir in broth, tomato paste, and thyme. Bring liquid to a boil and simmer, covered, stirring and turning lamb shanks occasionally, 1 1/2 hours. Simmer mixture, uncovered, stirring occasionally, 1 hour more, or until lamb shanks are tender.
Make the gremolata while lamb is cooking: In a small bowl stir together gremolata ingredients.
Make 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. 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. Discard bay leaf and add half of gremolata and salt and pepper to taste.
Transfer lamb shanks to a plate and keep warm, covered with foil. Strain braising liquid through a sieve into a saucepan, discarding solids, and stir in butter and tarragon. Boil sauce, stirring occasionally, until thickened slightly. Strain sauce through sieve into a bowl and season with salt and freshly ground black pepper.
Sprinkle lamb shanks with remaining gremolata and serve with beans and sauce.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	844.87 Kcal (3537 kJ)
Calories from fat	361.84 Kcal
		% Daily Value*
Total Fat	40.2g	62%
Cholesterol	109.08mg	36%
Sodium	1524.41mg	64%
Potassium	1444.22mg	31%
Total Carbs	46.4g	15%
Sugars	6.09g	24%
Dietary Fiber	9.28g	37%
Protein	31.96g	64%
Vitamin C	43.1mg	72%
Vitamin A	0.5mg	17%
Iron	6.5mg	36%
Calcium	191.8mg	19%

Amount Per 100 g
Calories	85.63 Kcal (359 kJ)
Calories from fat	36.67 Kcal
		% Daily Value*
Total Fat	4.07g	62%
Cholesterol	11.06mg	36%
Sodium	154.5mg	64%
Potassium	146.37mg	31%
Total Carbs	4.7g	15%
Sugars	0.62g	24%
Dietary Fiber	0.94g	37%
Protein	3.24g	64%
Vitamin C	4.4mg	72%
Vitamin A	0.1mg	17%
Iron	0.7mg	36%
Calcium	19.4mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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