Ingredients: |
Ingredients: Fennel Gremolata:
2 tablespoons minced fennel fronds
2 tablespoons minced fresh flat-leaf parsley
1 tablespoon grated lemon rind
1 garlic clove, minced
Lamb and Beans:
¾ cup dried navy beans or other small white beans
2 (1 ½-pound) lamb shanks
1 teaspoon chopped fresh or ¼ teaspoon dried rosemary
½ teaspoon salt
½ teaspoon black pepper
2 teaspoons olive oil
1 cup chopped fennel bulb
½ cup thinly sliced carrot
½ teaspoon fennel seeds, crushed
3 garlic cloves, quartered
2 leeks, trimmed, quartered lengthwise, and sliced
1 ½ cups fat-free, less-sodium chicken broth
½ cup dry white wine
1 tablespoon chopped fennel fronds
3 sprigs fresh thyme
2 plum tomatoes, peeled, seeded, and chopped (about ¼ pound)
1/8 teaspoon salt
1/8 teaspoon black pepper
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Directions: |
Directions:1. Combine gremolata ingredients in a small bowl and set aside
2. To prepare beans, sort and wash dried beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans.
3. Trim fat from lamb. Combine rosemary, ½ tsp. salt and ½ tsp. pepper and rub on surface of lamb. Heat oil in a large Dutch oven over medium-high heat. Add lamb; cook 10 minutes, browning on all sides. Remove from pan.
4. Add fennel bulb, carrot, fennel seeds, garlic and leeks to Dutch oven; cover, reduce heat, and cook 10 minutes, stirring frequently to deglaze pan.
5. Stir in broth and wine, scraping pan to loosen browned bits. Return lamb to pan; add beans, 1 Tbs. fennel fronds, thyme, and tomatoes. Bring to a boil. Cover; reduce heat. Simmer for 1 hour and 15 minutes or until lamb is tender; discard thyme. Remove the lamb from pan; cover and keep warm.
6. Simmer the bean mixture, uncovered, 10 minutes. Sprinkle bean mixture with 1/8 tsp. salt and 1/8 tsp. pepper. Remove lamb from bones. Divide the lamb among 4 shallow bowls (I just threw it back in the bean pot), and serve with bean mixture and fennel gremolata. |
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