Braised Lamb Shanks with Tomatoes and White Beans
Serve with mashed potatoes. The sauce practically demands it.
Serves: 4
  • 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
  1. Adjust oven rack to lower middle position and heat oven to 450 degrees.
  2. 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.
  3. 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.
  4. Add onions, carrots, and celery to the now empty roasting pan (Shanks should have rendered enough fat to sauté onions. If not, add another tablespoon of oil; sauté until lightly browned, 5 minutes. Add garlic and rosemary; cook until fragrant, about a minute. Whisk in flour, then broth, wine, and tomatoes, seasoning with salt and pepper.
  5. 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.
  6. 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