Lamb Shanks with Fennel and White Beans

Because the meat is taken off the bones, try to find large, meaty lamb shanks. To complete the menu, just add a green salad. Gremolata, a mixture of parsley, lemon, and garlic, is the traditional garnish for osso buco (an Italian dish). Here we've added fennel fronds because fennel is used in the dish.

Yield: 4 servings (serving size: 3 ounces lamb, 1 cup bean mixture, and 1 tablespoon gremolata)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 562
  • Calories from fat: 23%
  • Fat: 14.5g
  • Saturated fat: 4.5g
  • Monounsaturated fat: 6.3g
  • Polyunsaturated fat: 1.6g
  • Protein: 67.7g
  • Carbohydrate: 39.2g
  • Fiber: 5.7g
  • Cholesterol: 172mg
  • Iron: 10.1mg
  • Sodium: 742mg
  • Calcium: 164mg

Ingredients

  • Fennel gremolata:
  • 2 tablespoons minced fennel fronds
  • 2 tablespoons minced fresh flat-leaf parsley
  • 1 tablespoon grated lemon rind
  • 1 garlic clove, minced
  • Beans:
  • 3/4 cup dried navy beans or other small white beans
  • 2 (1 1/2-pound) lamb shanks
  • 1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons olive oil
  • 1 cup chopped fennel bulb
  • 1/2 cup thinly sliced carrot
  • 1/2 teaspoon fennel seeds, crushed
  • 3 garlic cloves, minced
  • 2 leeks, trimmed, quartered lengthwise, and sliced
  • 1 1/2 cups fat-free, less-sodium chicken broth
  • 1/2 cup dry white wine
  • 1 tablespoon chopped fennel fonds
  • 3 sprigs fresh thyme
  • 2 plum tomatoes, peeled, seeded, and chopped (about 1/4 pound)
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper

Preparation

  1. To prepare the fennel gremolata, combine first 4 ingredients in a small bowl, and set aside.
  2. To prepare beans, sort and wash dried 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.
  3. Trim fat from lamb. Combine rosemary, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Rub surface of lamb with rosemary mixture. Heat oil in a large Dutch oven over medium-high heat. Add lamb; cook 10 minutes, browning on all sides. Remove from pan. Add fennel bulb, carrot, fennel seeds, garlic, and leeks; cover, reduce heat, and cook 10 minutes, stirring frequently to deglaze pan. Stir in broth and wine, scraping pan to loosen browned bits. Return lamb to pan; add beans, 1 tablespoon fennel fronds, thyme, and tomatoes. Bring to a boil. Cover; reduce heat. Simmer for 1 hour and 15 minutes or until lamb is tender; discard thyme. Remove the lamb from pan; cover and keep warm.
  4. Simmer the bean mixture, uncovered, 10 minutes. Sprinkle bean mixture with 1/8 teaspoon salt and 1/8 teaspoon pepper. Remove lamb from bones. Divide the lamb among 4 shallow bowls, and serve with bean mixture and fennel gremolata.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Lamb Shanks with Fennel and White Beans Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy