BRAISED LAMB SHANK PROVENCAL

By á-32773

Ingredients

• 4 lamb shanks, approximately 1 1/4 pound each
• 3 Tbs. olive oil
• 2 stalks celery, chopped
• 1/2 cups onions, chopped
• 6 baby carrots, peeled and chopped (or 2 regular carrots
• 1 Tbs. olive oil
• 1 cup white wine
• 1 1/2 cups tomatoes, peeled, seeded, diced (or 1 14-oz can diced tomatoes, drained)
• 1/2 cups orange juice
• zest of 1 orange
• zest of 1 lemon
• 1 sprig fresh thyme
• 1 2-inch piece celery
• 3 large basil leaves
• 1 2-inch piece leek
• 2 cups chicken stock
• 2 cups green beans, cut in half
• 1 Tbs. parsley, chopped
• 1 cup edamame beans or 1 can cannellini beans, drained
• Optional: 2 springs fresh rosemary

Preparation

Step 1

1. Season both sides of the lamb shank with salt and pepper
2. In a 5-quart Dutch oven or soup pot, heat 3 Tbs. olive oil over high heat until almost smoking. Add shanks and sear 5 minutes on each side until golden brown. Remove from pot and set aside.
3. Add celery, onions, and carrots to same pan with 1 Tbs. olive oil. Saute vegetables for 4 or 5 minutes or until they begin to take on a light brown color.
4. Add wine, 1/2 cup tomatoes, orange juice, orange and lemon zests to pan and cook for 5 minutes.
5. Assemble a bouquet garni by placing the parsley, thyme, basil (rosemary), and 2-inch celery piece inside the 2-inch leek piece, and tying tightly with twine.
6. Add the stock and bouquet garni to the pan. Return shanks to the pan and bring liquid to a light simmer. The liquid should not come up more than halfway up the meat.
7. Cover and place in oven for 3 to 3 1/2 hours truing shanks every 30 minutes until shank meat is very tender and falling off the bone.
8. Transfer shanks to serving platter and remove bouquet garni. Cover the meat with foil to keep warm until the sauce is finished.
9. Place the pan with the juices back over medium-high heat and bring to a simmer. Add the green beans, and cook 4-5 minutes or until tender but still crisp.
10. Add remaining 1 cup tomatoes, edamames/cannellini and chopped parsley. Heat throughout
11. Generously spoon bean mixture and sauce over the shanks and serve. Garnish with fresh rosemary if desired.