Braised Lamb with Lemon and Rosemary Beans

Oxmoor House
7 servings (serving size: 1 cup)


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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


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.

Created date

April 2008

Nutritional Information

Calories 340
Caloriesfromfat 19 %
Fat 7.2 g
Satfat 2.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 26.9 g
Carbohydrate 42.8 g
Fiber 7.3 g
Cholesterol 44 mg
Iron 0.0 mg
Sodium 390 mg
Calcium 0.0 mg