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Braised Lamb with Lemon and Rosemary Beans

Yield 7 servings (serving size: 1 cup)

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

Nutrition 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

How to Make It

  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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