Pot-Roasted Lamb Shanks with Cannellini Beans

Name: Pot-Roasted Lamb Shanks with Cannellini Beans
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 710 milliliters chicken stock; 355 milliliters dried cannellini beans, soaked overnight and drained; 4 larges garlic cloves, unpeeled; 4 meaty lamb shanks; 4 servings Salt and freshly ground black pepper; 1 teaspoon sherry vinegar; 1 teaspoon chopped thyme

Pot-Roasted Lamb Shanks with Cannellini Beans might be just the main course you are searching for. One serving contains 544 calories, 61g of protein, and 9g of fat. This gluten free and dairy free recipe serves 4. If you have meaty lamb shanks, chicken stock, sherry vinegar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 2 hours and 30 minutes.

Instructions

In a large saucepan, cover the beans and the bay leaf with 2 inches of water and bring to a boil. Simmer over low heat until the beans are tender, about 2 hours.

Ingredients you will need

Bay Leaves

Beans

Water

Equipment you will use

Sauce Pan

Drain the beans and discard the bay leaf.

Ingredients you will need

Bay Leaves

Beans

Meanwhile, preheat the oven to 30

Equipment you will use

Oven

Heat an enameled cast-iron casserole that's large enough to hold the lamb shanks in a single layer. Season the shanks with salt and black pepper and cook over moderate heat, turning a few times, until lightly browned all over, about 15 minutes. Nestle the garlic cloves among the shanks. Cover and cook in the oven for about 1 hour and 45 minutes, turning 3 times, until the shanks are very tender.

Ingredients you will need

Salt And Pepper

Whole Garlic Cloves

Lamb Shanks

Equipment you will use

Oven

Reduce the oven temperature to 20

Equipment you will use

Oven

Transfer the shanks to a small roasting pan, and the garlic cloves to a small bowl. Cover the shanks with foil and keep warm in the oven. Strain the juices from the casserole into a bowl and skim off the fat. Return the juices to the casserole, add the chicken stock and set the casserole over a burner. Boil over high heat until the juices have reduced to 2 cups, about 12 minutes.

Ingredients you will need

Chicken Stock

Whole Garlic Cloves

Equipment you will use

Roasting Pan

Bowl

Aluminum Foil

Oven

Peel the garlic cloves and add the sherry vinegar. With a fork, mash to a paste.

Ingredients you will need

Sherry Vinegar

Whole Garlic Cloves

Add the garlic paste to the juices in the casserole and stir in the beans and thyme. Simmer over low heat for 5 minutes. Season with salt and black pepper.

Ingredients you will need

Salt And Pepper

Garlic Paste