Braised Lamb Shanks with White Beans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 lamb shanks (about 1 pound each) |
2 tablespoons olive oil |
1 medium onion, chopped coarse |
1 medium carrot, chopped coarse |
1 celery rib, chopped coarse |
8 garlic cloves, chopped coarse |
3 1/2 cups bordeaux or other full-bodied red wine |
4 cups chicken broth |
1 tablespoon tomato paste |
2 fresh thyme sprigs |
3 tablespoons chopped fresh parsley leaves (preferably flat-leafed) |
1 teaspoon freshly grated lemon zest (about 1 lemon) |
3 garlic cloves, minced |
2 tablespoons extra-virgin olive oil |
2 small onions, chopped fine |
2 small carrots, chopped fine |
2 celery ribs, chopped fine |
3 garlic cloves, minced |
2 cups cooked white beans (preferably great northern or navy) |
2 to 2 1/2 cups chicken broth |
2 tablespoons unsalted butter |
1 bay leaf |
1 tablespoon unsalted butter |
3 fresh tarragon sprigs |
Directions:
1. Make lamb shanks: Pat lamb shanks dry and season with salt and pepper. In an 8-quart heavy flameproof casserole heat oil over moderately high heat until hot but not smoking and brown lamb shanks well in batches, transferring to a plate as browned. To casserole add onion, carrot, celery, and garlic and sauté until onion is softened. Add wine and simmer mixture, stirring occasionally, until liquid is reduced to about 3 cups. Return lamb shanks to casserole and stir in broth, tomato paste, and thyme. Bring liquid to a boil and simmer, covered, stirring and turning lamb shanks occasionally, 1 1/2 hours. Simmer mixture, uncovered, stirring occasionally, 1 hour more, or until lamb shanks are tender.
2. Make the gremolata while lamb is cooking: In a small bowl stir together gremolata ingredients.
3. Make beans while lamb is cooking: In a saucepan heat oil over moderately high heat until hot but not smoking and cook onions, carrots, celery, and garlic, stirring, 2 or 3 minutes, or until softened. Add beans, 2 cups broth, butter, and bay leaf and cook over moderate heat, stirring occasionally and adding enough remaining broth to keep beans moist and to reach a creamy consistency, about 30 minutes. Discard bay leaf and add half of gremolata and salt and pepper to taste.
4. Transfer lamb shanks to a plate and keep warm, covered with foil. Strain braising liquid through a sieve into a saucepan, discarding solids, and stir in butter and tarragon. Boil sauce, stirring occasionally, until thickened slightly. Strain sauce through sieve into a bowl and season with salt and freshly ground black pepper.
5. Sprinkle lamb shanks with remaining gremolata and serve with beans and sauce.
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