Braised lamb shanks with white beans recipe

Braised Lamb Shanks with White Beans recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for Braised Lamb Shanks with White Beans is a hearty and flavorful dish that is perfect for a cozy dinner. The tender lamb shanks are slow-cooked in a rich and aromatic sauce, infusing them with deep flavors. The addition of creamy white beans adds a satisfying texture and complements the savory meat perfectly. This recipe is sure to impress guests and is ideal for colder months when you crave comforting and delicious meals.

Keywords: braised lamb shanks, white beans, hearty, flavorful, comforting

Braised lamb shanks with white beans recipe details

Braised lamb shanks with white beans recipe, recipe Rating: 4.7
Number of votes:122 

Ingredients

175 g	dried white kidney beans or cannellini beans
1 ½ tbsp	olive oil
3	lamb shanks, 340g each
1	red onion, cut into 1 1/2 cm dice
3 clove(s)	garlic, minced
400 ml	dry red wine
400 ml	chicken stock
1 ½ tbsp	tomato paste
100 g	tomatoes, peeled, seeded and diced (fresh or canned)
1 ½ tsp	chopped fresh thyme
1 large	carrot, peeled and cut into 1 1/2 cm dice
1	bay leaf
1 tbsp	chopped fresh parsley

Instructions

Pick over the beans and discard any stones; rinse well. Place in a bowl and add water to cover. Soak for at least 5 hours or up to 8 hours. Drain the beans and place in a saucepan with water to cover by 5 cm. Bring to a boil, reduce the heat to low and simmer, uncovered, until the skins begin to crack and the beans are tender, 45-60 minutes. Drain the beans and set aside.

Meanwhile, in a large heavy saucepan over medium heat, warm the olive oil. Add the lamb shanks and brown all sides, 12-15 minutes, Remove from the pan and set aside. Add the onion and carrot and sauté, stirring occasionally, until the onion is soft, about 10 minutes. Add the garlic and sauté, stirring, for 1 minute. Add the red wine, chicken stock, tomato paste, tomatoes, thyme and one bay leaf and stir well.

Return the lamb shanks to the pan. Raise the heat to high and bring to a boil. Reduce the heat to low, cover and simmer until the shanks can be easily pierced with a skewer, 2 hours.

Add the beans, stir well, cover and simmer gently over low heat until the lamb begins to fall of the bones, about 30 minutes. Discard the bay leaf and season to taste with salt and pepper. Garnish with parsley and serve immediately.

Preparation time:
ca. 30 min
Grade of difficulty:
easy
Calories per portion:
n/a