Today’s Tasting: Lamb Shanks with White Beans…

Lamb Shanks with White Beans; Slow Cooked##


  • 2 Cans Cannellini Beans
  • 2 Lamb Shanks
  • 1/4 Teaspoon Freshly Ground Black Pepper
  • 2 Tablespoons All-Purpose Flour
  • 2 Tablespoons Olive Oil
  • 2 Large Shallots, Chopped
  • 2 Carrots, Chopped
  • 2 Celery Ribs, Diced
  • 6 Cloves Garlic, Minced
  • 2 Teaspoons Chopped Fresh Rosemary
  • 1 Cup Dry Red Cooking Wine
  • 2 Cups Low-Sodium Beef Broth
  • 1 Cup Water
  • 1 Tablespoon Tomato Paste
  • 1/2 Teaspoon Sea Salt
  • 2 Teaspoons Lemon Zest
  • 1/4 Cup Chopped Italian Flat Leaf Parsley, Divided


  1. Preheat oven to 300 degrees
  2. Open Beans and place in a medium bowl
  3. Pat lamb shanks dry; season with ground black pepper and dust with flour. Heat oil in pressure cooker over medium-high heat. Cook lamb shanks one at a time, turning to brown on all sides, about 10 minutes per shank. Transfer to a plate and set aside.
  4. Cook and stir shallots, carrots, celery, and garlic in the oil left in a large Dutch Oven until shallots are golden brown, about 15 minutes. Add rosemary and red cooking wine; cook for 2 minutes, scraping up any browned bits from the bottom of the pan. Add drained beans, beef broth, and water; season to taste with more black pepper. Return the lamb shanks to the pot.
  5. Cover the Dutch Oven with lid; bake in oven for 3 hours until fork tender.
  6. Remove lid; stir in tomato paste, salt, lemon zest, and half of the chopped parsley.
  7. Spoon bean and vegetable mixture into large shallow bowls; top with lamb shank meat and sauce. Sprinkle servings with remaining parsley.
  8. Serve with artisan crostini and rice pilaf.
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