Braised Lamb Shanks with Cannellini BeansFeatured by Grandmaster Winery in the Gold Wine Club.
6 lamb shanks
Salt and pepper to taste
¼ cup olive oil
2 medium onions, chopped
2 ripe tomatoes peeled, seeded, and chopped
2 garlic cloves, crushed
1 sprig fresh rosemary
1 sprig fresh thyme
1 (2-inch) strip orange zest
3 cups chicken stock
4 cups cannellini beans, rinsed and drained
½ cup chopped parsley
Salt and pepper the lamb shanks to taste. Heat oil in a large skillet over medium heat. When oil is hot, brown the shanks on all sides, about 10 minutes.
Move the lamb shanks to a large ovenproof casserole dish. Sauté the onions in the same oil until browned, approximately 10 minutes.
Top the lamb shanks with the sautéed onions and add tomatoes, garlic, rosemary, thyme, and orange zest. Cover and bake at 350° for 1½ hours.
Add the cannellini beans and parsley and return to oven for 15 minutes. Lamb shanks are done when the meat is fork-tender but still clings to the bone.