Lamb Shanks on Cannellini Beans |
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Prep Time: 30 Minutes Cook Time: 2 Minutes |
Ready In: 32 Minutes Servings: 6 |
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Another French comfort food I found on . Ingredients:
6 (3/4 lb) lamb shanks, trimmed |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
2 cups finely chopped carrots |
1 cup finely chopped onion |
1 cup finely chopped celery |
1 cup dry red wine |
1/2 cup beef broth |
1 1/2 teaspoons rosemary (dried) |
2 (15 ounce) cans diced tomatoes |
2 bay leaves |
1 cup dried cannellini beans |
4 bacon, slices |
4 garlic cloves, sliced |
rosemary sprig (optional) |
Directions:
1. Sprinkle lamb with salt and pepper. Heat a large nonstick skillet over med-high heat. Add lamb;cook 12 minutes, browning on all sides. Remove from skillet.
2. Add carrots,onions, and celery to skillet;saute 3 minutes. Add wine. Bring to a boil; cook 5 minutes.
3. Stir in broth, rosemary, tomatoes, and bay leaves. Return lamb to skillet (skillet will be very full). Cover, reduce heat, and simmer 2 hours or until lamb is very tender, turning lamb once. Remove lamb from skillet, bring liquid to a boil, and cook 5 minutes. Discard bay leaves.
4. Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans; place in Dutch oven. Cover with water 2 inches above beans; bring to a boil. Reduce heat, and simmer 1 hour or until tender. Drain.
5. Cook bacon in the Dutch oven over med-high heat until crisp. Remove bacon from Dutch oven, reserving 2 teaspoons drippings in Dutch oven. Crumble bacon. Heat drippings over med-high heat. Add garlic; saute 2 minutes or until golden. Stir in beans and bacon; remove from heat.
6. Divide beans evenly among 6 plates, arrange lamb on beans. Spoon sauce over lamb. Garnish with rosemary sprigs, if desired.
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