Lamb Shanks With Lemon And White Beans Recipe

Name: Lamb Shanks With Lemon And White Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 4 (12-ounce) lamb shanks, trimmed; 2 cups chopped yellow onion; 2 cups (1-inch) cubed carrot; 1 cup dry white wine; 1 tablespoon grated lemon rind; 1 teaspoon dried sage; 3/4 teaspoon salt; 1/2 teaspoon celery seeds; 1/2 teaspoon freshly ground black pepper; 1 cup fat-free, less-sodium chicken broth; 2 tablespoons fresh lemon juice; 1 (16-ounce) can cannellini beans or other white beans, rinsed, drained, and divided; Chopped fresh parsley (optional)

Servings: persons

Cooking spray
4 (12-ounce) lamb shanks, trimmed
2 cups chopped yellow onion
2 cups (1-inch) cubed carrot
1 cup dry white wine
1 tablespoon grated lemon rind
1 teaspoon dried sage
3/4 teaspoon salt
1/2 teaspoon celery seeds
1/2 teaspoon freshly ground black pepper
1 cup fat-free, less-sodium chicken broth
2 tablespoons fresh lemon juice
1 (16-ounce) can cannellini beans or other white beans, rinsed, drained, and divided
Chopped fresh parsley (optional)

1
Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add half of lamb to pan, and cook 9 minutes, browning on all sides. Remove lamb from pan. Repeat procedure with cooking spray and remaining lamb.
2
Add onion and carrot to pan; cook for 4 minutes, stirring frequently. Increase heat to medium-high. Stir in wine, scraping pan to loosen browned bits. Add rind and next 4 ingredients (through pepper); cook 5 minutes. Add lamb and broth; bring to a simmer. Cover, reduce heat, and simmer 2 1/2 hours or until lamb is very tender.
3
Remove lamb and vegetables from pan with a slotted spoon; place in a large bowl. Place a large zip-top plastic bag inside an 8-cup glass measure or bowl. Pour broth mixture into bag; let stand 10 minutes (fat will rise to the top). Seal bag, and carefully snip off 1 bottom corner of bag. Drain drippings into pan, stopping before fat layer reaches opening; discard fat.
4
Combine juice and 1 cup beans in a small bowl; mash with a fork until pastelike. Add juice mixture and remaining beans to pan; stir well to combine. Add lamb mixture; cook 5 minutes or until thoroughly heated. Garnish with parsley, if desired.

529

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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: Cooking spray, 4 (12-ounce) lamb shanks, trimmed, 2 cups chopped yellow onion, 2 cups (1-inch) cubed carrot, and more.

Yes, Lamb Shanks With Lemon 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.

That's it — enjoy your meal!

Lamb Shanks With Lemon And White Beans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions