Lamb Shanks on Cannellini Beans

Becky Luigart-Stayner; Lydia DeGaris-Pursell

Cooking the beans and lamb at the same time frees you to work on other recipes in the menu. We loved the use of dry beans, but for a quicker approach, substitute drained canned beans. Just stir them in along with the bacon.

Yield: 6 servings (serving size: 1 shank, 2/3 cup beans, and 1 1/3 cups sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 506
  • Calories from fat: 26%
  • Fat: 14.5g
  • Saturated fat: 5.1g
  • Monounsaturated fat: 5.9g
  • Polyunsaturated fat: 1.7g
  • Protein: 60.2g
  • Carbohydrate: 32.9g
  • Fiber: 6.3g
  • Cholesterol: 156mg
  • Iron: 8.3mg
  • Sodium: 791mg
  • Calcium: 130mg

Ingredients

  • 6 (3/4-pound) lamb shanks, trimmed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups finely chopped carrot
  • 1 cup finely chopped onion
  • 1 cup finely chopped celery
  • 1 cup dry red wine
  • 1/2 cup beef broth
  • 1 1/2 teaspoons dried rosemary
  • 2 (14.5-ounce) cans diced tomatoes
  • 2 bay leaves
  • 1 cup dried cannellini beans or other white beans
  • 4 bacon slices
  • 4 garlic cloves, sliced
  • Rosemary sprigs (optional)

Preparation

  1. Sprinkle lamb with salt and pepper. Heat a large nonstick skillet over medium-high heat. Add lamb; cook 12 minutes, browning on all sides. Remove from skillet. Add carrot, onion, and celery to skillet; sauté 3 minutes. Add wine. Bring to a boil; cook 5 minutes. 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.
  2. 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 to 2 inches above beans; bring to a boil. Reduce heat, and simmer 1 hour or until tender. Drain.
  3. Cook bacon in the Dutch oven over medium-high heat until crisp. Remove bacon from Dutch oven, reserving 2 teaspoons drippings in Dutch oven. Crumble bacon. Heat drippings over medium-high heat. Add garlic; sauté 2 minutes or until golden. Stir in beans and bacon; remove from heat.
  4. Divide beans evenly among 6 plates; arrange lamb on beans. Spoon sauce over lamb. Garnish with rosemary sprigs, if desired.
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