Braised Lamb with Lemon and Rosemary Beans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Ingredients:
2 cups dried cannellini beans |
2 1/2 pounds lamb shanks |
cooking spray |
1 medium onion, chopped (about 1 cup) |
1 medium carrot, chopped (about 3/4 cup) |
1/2 cup dry white wine |
6 cups water |
3 sprigs fresh thyme |
1 sprig fresh rosemary |
1 tablespoon chopped fresh rosemary |
1 teaspoon salt |
1/2 teaspoon pepper |
3 garlic cloves, minced |
3 tablespoons fresh lemon juice |
Directions:
1. Sort and wash beans; drain well, and set aside.
2. Place a 6-quart ovenproof Dutch oven over medium heat until hot. Coat lamb shanks with cooking spray; add to pan, and cook 12 minutes or until brown on all sides, turning often. Remove shanks from pan; set aside, and keep warm.
3. Preheat oven to 350°.
4. Add onion and carrot to pan; cook 5 minutes, stirring constantly. Add wine, and bring to a boil, stirring constantly. Reduce heat, and simmer, uncovered, 2 minutes. Add beans, lamb shanks, water, thyme, and rosemary sprig. Bring to a boil. Transfer to oven, and bake, covered, at 350° for 2 hours or until beans are done and meat is tender. Stir in chopped rosemary and next 3 ingredients. Cover and bake 30 additional minutes.
5. Remove meat from bones, and return to pan; stir in lemon juice. Cook over medium-high heat until slightly thickened. Serve immediately.
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