Braised Lamb With Lemon And Rosemary Beans Recipe

Name: Braised Lamb With Lemon And Rosemary Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups dried cannellini beans; 2 1/2 pounds lamb shanks; Cooking spray; 1 medium onion, chopped (about 1 cup); 1 medium carrot, chopped (about 3/4 cup); 1/2 cup dry white wine; 6 cups water; 3 sprigs fresh thyme; 1 sprig fresh rosemary; 1 tablespoon chopped fresh rosemary; 1 teaspoon salt; 1/2 teaspoon pepper; 3 garlic cloves, minced; 3 tablespoons fresh lemon juice

Servings: persons

2 cups dried cannellini beans
2 1/2 pounds lamb shanks
Cooking spray
1 medium onion, chopped (about 1 cup)
1 medium carrot, chopped (about 3/4 cup)
1/2 cup dry white wine
6 cups water
3 sprigs fresh thyme
1 sprig fresh rosemary
1 tablespoon chopped fresh rosemary
1 teaspoon salt
1/2 teaspoon pepper
3 garlic cloves, minced
3 tablespoons fresh lemon juice

1
Sort and wash beans; drain well, and set aside.
2
Place a 6-quart ovenproof Dutch oven over medium heat until hot. Coat lamb shanks with cooking spray; add to pan, and cook 12 minutes or until brown on all sides, turning often. Remove shanks from pan; set aside, and keep warm.
3
Preheat oven to 350u00b0.
4
Add onion and carrot to pan; cook 5 minutes, stirring constantly. Add wine, and bring to a boil, stirring constantly. Reduce heat, and simmer, uncovered, 2 minutes. Add beans, lamb shanks, water, thyme, and rosemary sprig. Bring to a boil. Transfer to oven, and bake, covered, at 350u00b0 for 2 hours or until beans are done and meat is tender. Stir in chopped rosemary and next 3 ingredients. Cover and bake 30 additional minutes.
5
Remove meat from bones, and return to pan; stir in lemon juice. Cook over medium-high heat until slightly thickened. Serve immediately.

1128

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups dried cannellini beans, 2 1/2 pounds lamb shanks, Cooking spray, 1 medium onion, chopped (about 1 cup), and more.

Yes, Braised Lamb With Lemon And Rosemary Beans falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Lamb With Lemon And Rosemary Beans

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