Ingredients: |
Ingredients: For lamb shanks:
4 lamb shanks (about 1 lb each)
2 T olive oil
1 med. carrot, coarsely chopped
1 med. onion, coarsely chopped
1 celery rib, coarsely chopped
8 garlic cloves, coarsely chopped
4 c chicken broth
1 T tomato paste
2 fresh thyme sprigs
3-1/2 c Bordeaux or other full-bodied red wine
For gremolata:
1 tsp fresh grated lemon zest (about 1 lemon)
3 T chopped fresh parsley leaves (preferably flat-leafed)
3 garlic cloves, minced
For beans:
2 T extra-virgin olive oil
2 sm. onions, chopped fine
2 sm. carrots, chopped fine
2 celery ribs, chopped fine
3 garlic cloves, minced
2 to 2 1/2 c chicken broth
2 T unsalted butter
1 bay leaf
2 c cooked white beans (preferably Great Northern or Navy)
1 T unsalted butter
3 fresh tarragon sprigs
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Directions: |
Directions:Make lamb shanks:
Pat lamb shanks dry and season with salt and pepper. In an 8-quart heavy flameproof casserole heat oil over moderately high heat until hot but not smoking and brown lamb shanks well in batches, transferring to a plate as browned. To casserole add onion, carrot, celery, and garlic and sauté until onion is softened. Add wine and simmer mixture, stirring occasionally, until liquid is reduced to about 3 cups. Return lamb shanks to casserole and stir in broth, tomato paste, and thyme. Bring liquid to a boil and simmer, covered, stirring and turning lamb shanks occasionally, 1 1/2 hours. Simmer mixture, uncovered, stirring occasionally, 1 hour more, or until lamb shanks are tender.
Make the gremolata while lamb is cooking:
In a small bowl stir together gremolata ingredients.
Make beans while lamb is cooking:
In a saucepan heat oil over moderately high heat until hot but not smoking and cook onions, carrots, celery, and garlic, stirring, 2 or 3 minutes, or until softened. Add beans, 2 cups broth, butter, and bay leaf and cook over moderate heat, stirring occasionally and adding enough remaining broth to keep beans moist and to reach a creamy consistency, about 30 minutes. Discard bay leaf and add half of gremolata and salt and pepper to taste.
Transfer lamb shanks to a plate and keep warm, covered with foil. Strain braising liquid through a sieve into a saucepan, discarding solids, and stir in butter and tarragon. Boil sauce, stirring occasionally, until thickened slightly. Strain sauce through sieve into a bowl and season with salt and freshly ground black pepper.
Sprinkle lamb shanks with remaining gremolata and serve with beans and sauce. |
This recipe for Braised Lamb Shanks with White Beans is from