Becky Luigart-Stayner; Cindy Barr; Sabrina Bone; Kathleen Kanen
4 servings (serving size: 1 shank and about 1 1/2 cups vegetable mixture)

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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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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Ratings & Reviews

EllenDeller's Review

January 01, 2014
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.

Kikosan's Review

March 26, 2013
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.

Good, solid recipe

September 20, 2015
Definitely a weekend type dish.  Four lamb shanks at New Seasons (best quality) was $50.  So for my family, this is not a regular rotation meal.  All the same, it is very good even with the time it takes.  My only criticism flavor-wise was that it could've used a bit more sodium.  The lemon is a nice touch here.  I served it with garlic mashed potatoes for a very filling meal.