Lamb Shanks With Fennel And White Beans Recipe

Name: Lamb Shanks With Fennel And White Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Fennel gremolata:; 2 tablespoons minced fennel fronds; 2 tablespoons minced fresh flat-leaf parsley; 1 tablespoon grated lemon rind; 1 garlic clove, minced; Beans:; 3/4 cup dried navy beans or other small white beans; 2 (1 1/2-pound) lamb shanks; 1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 2 teaspoons olive oil; 1 cup chopped fennel bulb; 1/2 cup thinly sliced carrot; 1/2 teaspoon fennel seeds, crushed; 3 garlic cloves, minced; 2 leeks, trimmed, quartered lengthwise, and sliced; 1 1/2 cups fat-free, less-sodium chicken broth; 1/2 cup dry white wine; 1 tablespoon chopped fennel fonds; 3 sprigs fresh thyme; 2 plum tomatoes, peeled, seeded, and chopped (about 1/4 pound); 1/8 teaspoon salt; 1/8 teaspoon black pepper

Servings: persons

Fennel gremolata:
2 tablespoons minced fennel fronds
2 tablespoons minced fresh flat-leaf parsley
1 tablespoon grated lemon rind
1 garlic clove, minced
Beans:
3/4 cup dried navy beans or other small white beans
2 (1 1/2-pound) lamb shanks
1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary
1/2 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons olive oil
1 cup chopped fennel bulb
1/2 cup thinly sliced carrot
1/2 teaspoon fennel seeds, crushed
3 garlic cloves, minced
2 leeks, trimmed, quartered lengthwise, and sliced
1 1/2 cups fat-free, less-sodium chicken broth
1/2 cup dry white wine
1 tablespoon chopped fennel fonds
3 sprigs fresh thyme
2 plum tomatoes, peeled, seeded, and chopped (about 1/4 pound)
1/8 teaspoon salt
1/8 teaspoon black pepper

1
To prepare the fennel gremolata, combine first 4 ingredients in a small bowl, and set aside.
2
To prepare beans, sort and wash dried beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans.
3
Trim fat from lamb. Combine rosemary, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Rub surface of lamb with rosemary mixture. Heat oil in a large Dutch oven over medium-high heat. Add lamb; cook 10 minutes, browning on all sides. Remove from pan. Add fennel bulb, carrot, fennel seeds, garlic, and leeks; cover, reduce heat, and cook 10 minutes, stirring frequently to deglaze pan. Stir in broth and wine, scraping pan to loosen browned bits. Return lamb to pan; add beans, 1 tablespoon fennel fronds, thyme, and tomatoes. Bring to a boil. Cover; reduce heat. Simmer for 1 hour and 15 minutes or until lamb is tender; discard thyme. Remove the lamb from pan; cover and keep warm.
4
Simmer the bean mixture, uncovered, 10 minutes. Sprinkle bean mixture with 1/8 teaspoon salt and 1/8 teaspoon pepper. Remove lamb from bones. Divide the lamb among 4 shallow bowls, and serve with bean mixture and fennel gremolata.

560

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 24 ingredients. The key ingredients include: Fennel gremolata:, 2 tablespoons minced fennel fronds, 2 tablespoons minced fresh flat-leaf parsley, 1 tablespoon grated lemon rind, and more.

Yes, Lamb Shanks With Fennel And White Beans falls under the Soups & Stews 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.

Lamb Shanks With Fennel And White Beans

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