Delicious dish. Flavors blend perfectly and lamb falls off the bone, creating a hearty, satisfying meal. Thickening with beans instead of flour is a new method for me, aarand it works beautifully. Definitely a keeper and worthy of a special occasion. I served it with multigrain bread to soak up the sauce. Allow 3 hours from start to finish.
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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