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.
Preheat oven to 350°.
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.
Remove meat from bones, and return to pan; stir in lemon juice. Cook over medium-high heat until slightly thickened. Serve immediately.
501 Delicious Heart Healthy Recipes
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.