This is a fabulous dish! We couldn't stop raving about it. I did wind up cooking it gently for about three hours (started it the night before and finished it in the morning before work), so I had to add a bit more wine and broth. Also added some chopped fresh parsley to the finished dish and a crumbled slice of crisp-cooked bacon divided among three plates. Served with steamed kale (cooked with a bit of garlic), a slice of good sourdough bread, and the same white wine that went into the dish.
Lamb Shanks with Lemon and White Beans
This is an excellent example of the way braising benefits tough cuts—lamb shanks are slowly simmered in a flavorful liquid until the meat starts to fall off the bones. Mashed beans thicken the sauce, while lemon juice brightens it.
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- Calories: 399
- Calories from fat: 35%
- Fat: 15.6g
- Saturated fat: 6.4g
- Monounsaturated fat: 6.5g
- Polyunsaturated fat: 1.4g
- Protein: 37g
- Carbohydrate: 25.7g
- Fiber: 6g
- Cholesterol: 119mg
- Iron: 4.1mg
- Sodium: 757mg
- Calcium: 95mg
- Cooking spray
- 4 (12-ounce) lamb shanks, trimmed
- 2 cups chopped yellow onion
- 2 cups (1-inch) cubed carrot
- 1 cup dry white wine
- 1 tablespoon grated lemon rind
- 1 teaspoon dried sage
- 3/4 teaspoon salt
- 1/2 teaspoon celery seeds
- 1/2 teaspoon freshly ground black pepper
- 1 cup fat-free, less-sodium chicken broth
- 2 tablespoons fresh lemon juice
- 1 (16-ounce) can cannellini beans or other white beans, rinsed, drained, and divided
- Chopped fresh parsley (optional)
- Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add half of lamb to pan, and cook 9 minutes, browning on all sides. Remove lamb from pan. Repeat procedure with cooking spray and remaining lamb.
- Add onion and carrot to pan; cook for 4 minutes, stirring frequently. Increase heat to medium-high. Stir in wine, scraping pan to loosen browned bits. Add rind and next 4 ingredients (through pepper); cook 5 minutes. Add lamb and broth; bring to a simmer. Cover, reduce heat, and simmer 2 1/2 hours or until lamb is very tender.
- Remove lamb and vegetables from pan with a slotted spoon; place in a large bowl. Place a large zip-top plastic bag inside an 8-cup glass measure or bowl. Pour broth mixture into bag; let stand 10 minutes (fat will rise to the top). Seal bag, and carefully snip off 1 bottom corner of bag. Drain drippings into pan, stopping before fat layer reaches opening; discard fat.
- Combine juice and 1 cup beans in a small bowl; mash with a fork until pastelike. Add juice mixture and remaining beans to pan; stir well to combine. Add lamb mixture; cook 5 minutes or until thoroughly heated. Garnish with parsley, if desired.
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