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Rosemary Lamb Pot Roast with Cannellini Beans

Rosemary Lamb Pot Roast with Cannellini Beans

Braising and roasting this lamb renders it fork-tender and completely irresistible. Prep: 20 minutes; Cook: 25 minutes; Bake: 3 hours 15 minutes.

MyRecipes APRIL 2008

  • Yield: Makes 4 to 6 servings


  • 5 pounds lamb shanks, cut 2 1/2 to 3 inches thick
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon herbes de Provence*
  • 1 tablespoon olive oil
  • 2 cups dry red wine
  • 2 cups beef broth
  • 1 (10-ounce) package cipollini onions, peeled
  • 6 sprigs fresh rosemary
  • 4 garlic cloves, smashed
  • 2 (15-ounce) cans cannellini beans, rinsed and drained
  • 6 carrots, trimmed


1. Preheat oven to 350°. Trim any excess fat from lamb. (If using boneless leg of lamb, tie in an even piece.) Sprinkle with kosher salt, pepper, and herbes de Provence. Heat oil in a large roasting pan over medium-high heat. Add lamb, and brown on all sides, about 20 minutes.

2. Add wine and next 4 ingredients. Cover tightly, and bake at 350° for 2 1/2 hours. Remove from oven, and stir in beans and carrots. Cover and bake 45 minutes more or until lamb is fork-tender. Remove lamb and vegetables from cooking liquid, place on a platter, and cover loosely with foil to keep warm.

3. Skim fat from top of liquid, and cook over high heat until reduced by half, about 5 minutes. Pour over and around lamb and vegetables. Serve warm.

*Herbes de Provence is a mixture of dried herbs, usually including thyme, rosemary, marjoram, and savory, available in the spice section of most supermarkets.