Braised Lamb Shanks with White BeansFeatured by Shannon Ridge Family of Wines - Old Pearl in the Gold Wine Club.
A wonderfully flavorful and hearty recipe of braised lamb shanks and white beans. Although a more robust meal, try pairing it with the Old Pearl 2015 Chardonnay featured in our Gold Wine Club!Yield: 4 - 6
Prep Time: 45 Minutes
Cook Time: 215 Minutes
• 1 1/2 cups dried small white kidney or cannellini beans (These will need to soak for about 3 hours)
• 2 Tbs extra-virgin olive oil
• 6 lamb shanks, each 1/2-3/4 lb
• 1 yellow onion, finely diced
• 1 celery stalk, finely diced
• 2 large carrots, peeled and finely diced
• 6 garlic cloves, minced
• 1 1/2 cups dry red wine
• 1 1/2 cups chicken broth
• 1 1/2 cups peeled, seeded and chopped tomatoes (fresh or canned)
• 3 Tbs tomato paste
• 1 tsp chopped fresh thyme
• 1 bay leaf
• Salt and freshly ground pepper, to taste
• 1 Tbs shredded lemon zest
• 2 Tbs chopped fresh flat-leaf parsley
Pick over the beans and discard any misshapen beans and stones. Rinse the beans, place in a bowl and add water to cover generously. Let stand for about 3 hours.
Drain the beans and place in a saucepan with water to cover by 2 inches. Place over med-high heat and bright to a boil.
Reduce the heat to low and simmer, uncovered, until nearly tender, 45-60 min. Drain well.
Meanwhile, in a deep heavy stock pot over medium heat, warm the olive oil. Add the lamb shanks and brown on all sides, 10-12 min. Transfer the shanks to a plate.
Add the onion, celery and carrots to the pan and saute over medium heat, stirring occasionally, until the onion is soft, about 10 min. Add the garlic and cook, stirring, for 1 min. Add the wine, broth, tomatoes, tomato paste, thyme, bay leaf, and lamb shanks. Bring to a boil over high heat. Reduce the heat to low, cover and simmer until the shanks can be easily pierced with a skewer, 1 1/2 to 2 hours.
Add the beans, stir well, cover and simmer gently until the lamb begins to fall from the bone and the beans are tender, about 30 min. more. Season with salt and pepper. Remove the bay leaf and discard. In a small bowl, stir together the lemon zest and parsley. Transfer the lamb shanks and beans to individual plates and garnish with the lemon zest-parsley mixture. Serve immediately.
Recipe adapted from Williams-Sonoma Seasonal Celebration Series, Autumn, by Joanne Weir. Recipe provided by Old Pearl.