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Braised Lamb Shanks with White Beans


My mom adapted this recipe from Williams-Sonoma. She frequently made this for fall and winter dinner parties. It is a great one pot meal that will impress any dinner guest.

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  • 1 1/2 c. dried cannellini beans
  • 2 Tbsp. olive oil
  • 6 lamb shanks, 1/2 - 3/4 lb. each
  • 1 yellow onion, diced
  • 1 celery stalk, diced
  • 2 large carrots, diced
  • 6 garlic cloves, minced
  • 1 1/2 c. dry red wine
  • 1 1/2 c. chicken broth
  • 1 1/2 c. peeled, seeded and chopped tomatoes
  • 3 Tbsp. tomato paste
  • 1 tsp. chopped fresh thyme
  • 1 bay leaf
  • salt and pepper
  • 1 Tbsp. lemon zest
  • 2 Tbsp. fresh parsley, chopped


Servings 6


Step 1

Rinse beans, place in a bowl and add water to cover by 3"; soak overnight. In a Dutch oven over medium high heat, warm olive oil. Add lamb shanks, a few at a time, and brown on all sides, 10-12 minutes. Transfer shanks to a plate. Add onion, celery and carrots to pan and saute, stirring occasionally, until tender, 8-10 minutes. Add garlic and cook, stirring 1-2 minutes. Drain beans, rinse and add to pot along with wine, broth, tomatoes, tomato paste, thyme and bay leaf; stir to mix. Add lamb shanks, bring to a simmer, and reduce heat to low. Cover and simmer until beans are tender and meat is nearly falling off the bone, 3-4 hours. Season with salt and pepper; remove and discard bay leaf. Transfer lamb shanks and beans to individual plates; garnish with lemon zest and parsley.

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