Stewed Lamb Shanks With White Beans And Rosemary

Name: Stewed Lamb Shanks With White Beans And Rosemary
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 meaty lamb shanks, about 1 pound each (your butcher should saw off most of the exposed bone); 4 teaspoons kosher salt, plus more to taste; Freshly ground pepper to taste; 2 teaspoons olive oil; 5 large cloves garlic, peeled and minced; 1 large onion, peeled and diced; 4 medium carrots, peeled and diced; 3 celery stalks, peeled and diced; 1 cup dry red wine; 1 28-ounce can whole plum tomatoes packed in tomato puree; 1 pound dried Great Northern beans, soaked in water overnight, drained; 8 cups chicken broth, homemade or low-sodium canned; 3 sprigs fresh rosemary; 2 bay leaves

Servings: persons

8 meaty lamb shanks, about 1 pound each (your butcher should saw off most of the exposed bone)
4 teaspoons kosher salt, plus more to taste
Freshly ground pepper to taste
2 teaspoons olive oil
5 large cloves garlic, peeled and minced
1 large onion, peeled and diced
4 medium carrots, peeled and diced
3 celery stalks, peeled and diced
1 cup dry red wine
1 28-ounce can whole plum tomatoes packed in tomato puree
1 pound dried Great Northern beans, soaked in water overnight, drained
8 cups chicken broth, homemade or low-sodium canned
3 sprigs fresh rosemary
2 bay leaves

1
Season the shanks with 1 teaspoon of the salt and freshly ground pepper.
2
Heat the olive oil in a heavy, large skillet over medium-high heat.
3
Add as many shanks as will fit without crowding.
4
Brown the shanks well on all sides, about 10 minutes per batch.
5
Set the browned shanks aside and repeat with the remaining shanks, pouring off the fat between batches.
6
Place the garlic, onion, carrots and celery in the skillet and saute until softened, about 10 minutes.
7
Pour in the wine and cook for about 2 minutes, scraping the bottom of the skillet with a wooden spoon to loosen any browned bits.
8
Transfer the vegetable and wine mixture to a large stockpot.
9
Add the tomatoes and use the back of a spoon to break them into small chunks.
10
Add the remaining ingredients, including the shanks.
11
Bring to a boil.
12
Reduce heat and simmer, skimming as necessary, until the lamb and beans are very tender, about 2 hours.
13
If the lamb is done before the beans, take out the shanks and cover with foil to keep them warm until the beans are done.
14
Skim off as much fat from the top of the liquid as possible.
15
Use tongs to remove the shanks from the liquid, placing 1 shank on each of 8 plates.
16
Season the bean mixture with additional salt if needed.
17
Discard rosemary and bay leaves.
18
Using a slotted spoon, arrange some of the beans and vegetables around each shank.
19
Spoon some of the liquid over and around the shank and serve immediately.

1797

kcal

Calories

Fat

Carbs

219

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 14 ingredients. The key ingredients include: 8 meaty lamb shanks, about 1 pound each (your butcher should saw off most of the exposed bone), 4 teaspoons kosher salt, plus more to taste, Freshly ground pepper to taste, 2 teaspoons olive oil, and more.

Yes, Stewed Lamb Shanks With White Beans And Rosemary 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!