Oven-Braised Lamb Shanks & White Beans
August 13, 2010For the best flavor, roast the shanks in high heat until they are deep brown, then finish in a moderate oven until beans and meat are tender.
Makes 4 servings
Ingredients
- 1 3/4 cups (12 ounces) dry-packaged Great Northern beans
- 4 (1-pound) lamb shanks
- 4 teaspoons olive oil
- 1 large onion, chopped
- 1 large leek (white and pale green parts only), chopped
- 1 large carrot, peeled and chopped
- 2 tablespoons tomato paste
- 4 large garlic cloves, minced
- 4 bay leaves
- 1 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 1 cup low-salt chicken broth
- 2 tablespoons chopped fresh thyme
Preparation
- Place beans in medium bowl. Add enough cold water to cover by 2 inches. Let soak overnight.
- Drain beans and place in large saucepan. Add fresh water to cover. Bring to boil over high heat.
- Reduce heat to medium. Simmer beans 30 minutes, occasionally skimming foam from top of water. Drain beans well.
- Preheat oven to 450 degrees.
- Place lamb shanks in 15″x10″x2″ glass baking dish. Coat each shank with 1 teaspoon oil and sprinkle all sides with salt and pepper. Roast 15 minutes. Turn lamb over and roast 15 minutes longer. Using tongs, transfer lamb to a plate. * Reserve the dish for the vegetables.
- Reduce oven temperature to 375 degrees. Add drained beans, onion, leek, carrot, tomato paste, garlic, bay leaves, salt and pepper to baking dish. Stir gently to blend.
- Pour in broth.
- Return lamb to dish, spooning vegetables and liquids over. Cover dish with foil. Bake lamb and beans for 1 hour. Mix thyme into beans, turn lamb over.
- Cover dish again and bake until lamb and beans are very tender, about 35 minutes longer.
- Season beans with additional salt and pepper if desired and serve.