Lamb Shanks with Fennel and White Beans

Name: Lamb Shanks with Fennel and White Beans
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 1 teaspoons black pepper; 118 milliliters thinly sliced carrot; 118 milliliters dry white wine; 355 milliliters fat-free, less-sodium chicken broth; 1 Tbsp chopped fennel fonds; 2 Tbsps minced fennel fronds; 237 milliliters chopped fennel bulb; 1 teaspoons fennel seeds, crushed; 2 Tbsps minced fresh flat-leaf parsley; 3 sprigs fresh thyme; 1 garlic clove, minced; 3 garlic cloves, minced; 1 kilograms lamb shanks; 2 leeks, trimmed, quartered lengthwise, and sliced; 1 Tbsp grated lemon rind; 177 milliliters dried navy beans or other small white beans; 2 teaspoons olive oil; 113 grams plum tomatoes, peeled, seeded, and chopped (about; 0 teaspoons salt; 1 teaspoons salt; 1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary

Lamb Shanks with Fennel and White Beans might be just the main course you are searching for. This recipe makes 4 servings with 318 calories, 35g of protein, and 7g of fat each. This recipe covers 31% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free and dairy free diet. If you have navy beans beans, fennel seeds, wine, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

To prepare the fennel gremolata, combine first 4 ingredients in a small bowl, and set aside.

Ingredients you will need

Fennel

Equipment you will use

Bowl

To prepare beans, sort and wash dried beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes.

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Beans

Water

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Dutch Oven

Remove from heat; cover and let stand 1 hour.

Drain beans.

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Beans

Trim fat from lamb.

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Lamb

Combine rosemary, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Rub surface of lamb with rosemary mixture.

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Rosemary

Pepper

Lamb

Salt

Dry Seasoning Rub

Heat oil in a large Dutch oven over medium-high heat.

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Cooking Oil

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Dutch Oven

Add lamb; cook 10 minutes, browning on all sides.

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Lamb

Remove from pan.

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Frying Pan

Add fennel bulb, carrot, fennel seeds, garlic, and leeks; cover, reduce heat, and cook 10 minutes, stirring frequently to deglaze pan. Stir in broth and wine, scraping pan to loosen browned bits. Return lamb to pan; add beans, 1 tablespoon fennel fronds, thyme, and tomatoes. Bring to a boil. Cover; reduce heat. Simmer for 1 hour and 15 minutes or until lamb is tender; discard thyme.

Ingredients you will need

Fennel Seeds