Braised Lamb Shanks with White Beans

By Mary-5

Ingredients

• 4 lamb shanks (about 3 pounds), trimmed
• 3/4 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons all-purpose flour
• 3 tablespoons olive oil
• 1 large onion, chopped fine
• 4 cloves garlic, minced
• 1/2 cup dry white wine
• 14 1/2-ounce can diced canned tomatoes, with their juices
• 2/3 cup reduced-sodium chicken broth
• 3 strips orange peel, removed with vegetable peeler
• 1/4 cup fresh orange juice
• 1/3 cup chopped fresh basil
• 2 cans (15 ounces each) cannellini beans, rinsed and drained

Preparation

Step 1

Preheat oven to 350 degrees. Sprinkle shanks with 1/2 teaspoon of the salt and the pepper. Coat in flour, shaking off excess.

In a large Dutch oven over medium heat, heat oil. Add shanks and cook -- in batches if needed -- until browned, 5 minutes. Remove from pot.

Add onion and garlic to pot. Cook, stirring frequently, until tender, 5 minutes. Add wine; increase heat and cook, stirring constantly to loosen browned bits, 1 minute. Add tomatoes, broth, orange peel and juice, basil and remaining 1/4 teaspoon salt. Bring to boil. Add shanks; return to boil.

Cover, place in oven and bake 1 hour. Turn lamb, add beans, cover and bake until lamb is very tender, about 40 minutes longer. Serve in soup plates with beans and pan juices. Makes 4 servings.