Lamb Shanks with Lemon and White Beans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is an excellent example of the way braising benefits tough cuts—lamb shanks are slowly simmered in a flavorful liquid until the meat starts to fall off the bones. Mashed beans thicken the sauce, while lemon juice brightens it. Ingredients:
cooking spray |
4 (12-ounce) lamb shanks, trimmed |
2 cups chopped yellow onion |
2 cups (1-inch) cubed carrot |
1 cup dry white wine |
1 tablespoon grated lemon rind |
1 teaspoon dried sage |
3/4 teaspoon salt |
1/2 teaspoon celery seeds |
1/2 teaspoon freshly ground black pepper |
1 cup fat-free, less-sodium chicken broth |
2 tablespoons fresh lemon juice |
1 (16-ounce) can cannellini beans or other white beans, rinsed, drained, and divided |
chopped fresh parsley (optional) |
Directions:
1. Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add half of lamb to pan, and cook 9 minutes, browning on all sides. Remove lamb from pan. Repeat procedure with cooking spray and remaining lamb.
2. Add onion and carrot to pan; cook for 4 minutes, stirring frequently. Increase heat to medium-high. Stir in wine, scraping pan to loosen browned bits. Add rind and next 4 ingredients (through pepper); cook 5 minutes. Add lamb and broth; bring to a simmer. Cover, reduce heat, and simmer 2 1/2 hours or until lamb is very tender.
3. Remove lamb and vegetables from pan with a slotted spoon; place in a large bowl. Place a large zip-top plastic bag inside an 8-cup glass measure or bowl. Pour broth mixture into bag; let stand 10 minutes (fat will rise to the top). Seal bag, and carefully snip off 1 bottom corner of bag. Drain drippings into pan, stopping before fat layer reaches opening; discard fat.
4. Combine juice and 1 cup beans in a small bowl; mash with a fork until pastelike. Add juice mixture and remaining beans to pan; stir well to combine. Add lamb mixture; cook 5 minutes or until thoroughly heated. Garnish with parsley, if desired.
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