Serve with mashed potatoes. The sauce practically demands it.
by: Three Many Cooks
Serves: 4
Ingredients
4 large lamb shanks
2 tablespoons olive oil
Salt and ground black pepper
1 large onion, cut into medium dice
3 carrots, cut into medium chunks
3 celery stalks, cut into medium chunks
3 large garlic cloves, minced
1 tablespoon chopped fresh rosemary
3 tablespoons flour
2 cups chicken broth
1 cup red wine
1 can (14.5 ounces) crushed tomatoes
1 cans (about 16 ounces) cannelini or other white beans, drained
Instructions
Adjust oven rack to lower middle position and heat oven to 450 degrees.
Heat a large Dutch oven over low heat. Meanwhile, place shanks in a medium bowl; coat with oil and season generously with salt and pepper.
A few minutes before searing shanks, increase heat to a strong medium-high until wisps of smoke rise from the pan. Add shanks; sear on all sides until well browned, 7 to 8 minutes total. Transfer to a bowl; set aside.
Return shanks to pan. Place a sheet of heavy-duty foil over the pot. Press the foil down so that it touches the stew; seal foil completely around the edges then cover with lid. Turn burner on medium-high until you hear juices bubble. Set pot in oven and cook for 1½ hours.
Transfer pan from oven to stove; arrange shanks on a serving platter; cover with foil to keep warm. Stir beans into stew juices; (remembering pot handles are hot) simmer over medium heat to blend flavors, about 5 minutes. Serve.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/meaty-mains/braised-lamb-shanks-tomatoes-white-beans/