Braised Lamb Shanks With White Beans

Ingredients

• A lamb classic, the shanks are combined with white beans for a hearty one-pot meal.
• 1 Tbsp. olive oil
• 4 lamb shanks (about 12 oz. each)
• 2 cups chopped onions
• 1 can (28 oz.) whole tomatoes in juice
• 1 tsp. dried rosemary leaves, crumbled
• 4 cloves garlic, peeled and crushed
• 1 Tbsp. all-purpose flour
• 1 cup beef broth
• 1 can (about 15 oz.) cannellini beans, rinsed and drained

Directions

1. Heat oil in a 5-quart nonaluminum pot or Dutch oven over medium-high heat. Add shanks in batches and brown on all sides, about 10 minutes. Remove to a plate.
2. Add onion to pot and cook 5 minutes, stirring often, until softened. Return shanks to pot.
3. Add tomatoes, rosemary and garlic. In a small bowl, mix flour with 1 cup broth until well blended. Stir into pot with remaining broth. Cover and simmer 1 hour 30 minutes or until meat is tender.
4. Add beans to pot. Cover and simmer 15 minutes or until hot. Serves 4 with leftovers.

Submitted 6/13/05.
Source: my files
Submitted By: Linda Wilson
lwilson@gatecom.com
Braised Lamb Shanks With White Beans