Rosemary Lamb Pot Roast With Cannellini Beans

Name: Rosemary Lamb Pot Roast With Cannellini Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 pounds lamb shanks, cut 2 1/2 to 3 inches thick; 2 teaspoons kosher salt; 1 teaspoon freshly ground pepper; 1 teaspoon herbes de Provence*; 1 tablespoon olive oil; 2 cups dry red wine; 2 cups beef broth; 1 (10-ounce) package cipollini onions, peeled; 6 sprigs fresh rosemary; 4 garlic cloves, smashed; 2 (15-ounce) cans cannellini beans, rinsed and drained; 6 carrots, trimmed

Servings: persons

5 pounds lamb shanks, cut 2 1/2 to 3 inches thick
2 teaspoons kosher salt
1 teaspoon freshly ground pepper
1 teaspoon herbes de Provence*
1 tablespoon olive oil
2 cups dry red wine
2 cups beef broth
1 (10-ounce) package cipollini onions, peeled
6 sprigs fresh rosemary
4 garlic cloves, smashed
2 (15-ounce) cans cannellini beans, rinsed and drained
6 carrots, trimmed

1
Preheat oven to 350u00b0. Trim any excess fat from lamb. (If using boneless leg of lamb, tie in an even piece.) Sprinkle with kosher salt, pepper, and herbes de Provence. Heat oil in a large roasting pan over medium-high heat. Add lamb, and brown on all sides, about 20 minutes.
2
Add wine and next 4 ingredients. Cover tightly, and bake at 350u00b0 for 2 1/2 hours. Remove from oven, and stir in beans and carrots. Cover and bake 45 minutes more or until lamb is fork-tender. Remove lamb and vegetables from cooking liquid, place on a platter, and cover loosely with foil to keep warm.
3
Skim fat from top of liquid, and cook over high heat until reduced by half, about 5 minutes. Pour over and around lamb and vegetables. Serve warm.
4
*Herbes de Provence is a mixture of dried herbs, usually including thyme, rosemary, marjoram, and savory, available in the spice section of most supermarkets.

2002

kcal

Calories

124

Fat

Carbs

155

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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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 5 pounds lamb shanks, cut 2 1/2 to 3 inches thick, 2 teaspoons kosher salt, 1 teaspoon freshly ground pepper, 1 teaspoon herbes de Provence*, and more.

Yes, Rosemary Lamb Pot Roast With Cannellini 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.

That's it — enjoy your meal!