Lamb and White Bean Casserole |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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Ingredients:
4 small lamb shanks (1 lb each) |
2 tablespoons all-purpose flour |
1 tablespoon vegetable oil |
1 stalk celery, diced |
1 medium onion |
1 (14 1/2 ounce) can no-salt-added stewed tomatoes |
1 (14 ounce) can beef broth |
1 garlic clove, minced |
1 bay leaf |
1/4 teaspoon salt |
1 dash black pepper |
1 (16 ounce) can white beans or 1 (16 ounce) can cannellini beans |
1 teaspoon chopped fresh parsley |
1 lemon, rind of, grated |
Directions:
1. Preheat oven 350 degree F.
2. Coat lamb shanks with flour.
3. Add lamb shanks to a big casserole pan coated with vegetable oil.
4. Cook lamb shanks on all sides.
5. Transfer shanks to bowl.
6. In drippings from casserole pan, cook celery and onion over medium heat until well browned.
7. Return shanks to casserole pan and add stewed tomatoes, beef beef broth, garlic, bay leaf, thyme, salt and pepper.
8. Heat to boiling over high heat.
9. Cover casserole pan and bake for 1 hour and 30 minutes or until lamb shanks are tender, turning meat once.
10. When lamb shanks are done, skim fat from liquid. Stir in white beans; heat through.
11. Sprinkle with parsley and lemon peel and serve.
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