Recipe by Oxmoor House January 2001


Recipe Summary test

7 servings (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • Sort and wash beans; drain well, and set aside.

  • Place a 6-quart ovenproof Dutch oven over medium heat until hot. Coat lamb shanks with cooking spray; add to pan, and cook 12 minutes or until brown on all sides, turning often. Remove shanks from pan; set aside, and keep warm.

  • Preheat oven to 350°.

  • Add onion and carrot to pan; cook 5 minutes, stirring constantly. Add wine, and bring to a boil, stirring constantly. Reduce heat, and simmer, uncovered, 2 minutes. Add beans, lamb shanks, water, thyme, and rosemary sprig. Bring to a boil. Transfer to oven, and bake, covered, at 350° for 2 hours or until beans are done and meat is tender. Stir in chopped rosemary and next 3 ingredients. Cover and bake 30 additional minutes.

  • Remove meat from bones, and return to pan; stir in lemon juice. Cook over medium-high heat until slightly thickened. Serve immediately.


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Nutrition Facts

340 calories; calories from fat 19%; fat 7.2g; saturated fat 2.5g; protein 26.9g; carbohydrates 42.8g; fiber 7.3g; cholesterol 44mg; sodium 390mg.