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Recipes
Lamb Shanks on Cannelloni Beans
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Number of Servings: 6
INGREDIENTS
6 (3/4lb) lamb shanks trimmed
1/2 tsp salt
1/4 tsp black pepper
2 cups finely chopped carrot
1 cup finely chopped onion
1 cup finely chopped celery
1 cup dry red wine
1/2 cup beef broth
1-1/2 tsp dried rosemary
2 (14.5oz) cans diced tomatoes
2 bay leaves
1 cup dried cannelloni beans or other white beans
4 bacon slices
4 garlic cloves sliced
rosemary sprigs (optional)
DIRECTIONS
Sprinkle lamb with salt and pepper. Heat a large nonstick skillet over medium-high heat. Add lamb and cook for 12 minutes, browning on all sides. Remove from skillet. Add carrot, onion and celery to skillet; sauté 3 minutes. Add wine and bring to a boil, cooking for 5 minutes. Stir in broth, rosemary, tomatoes and bay leaves. Return lamb to skillet (skillet will be very full). Cover, reduce heat, and simmer for 2 hours, or until lamb is very tender, turning lamb once. Remove lamb from skillet, and bring liquid to a boil. Cook for 5 minutes, then discard bay leaves. Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil and cook for 2 minutes. Remove from heat; cover and let stand for 1 hour. Drain beans; place back in Dutch oven. Cover with water to 2 inches above beans; bring to a boil. Reduce heat, and simmer 1 hour or until tender, then drain. Cook bacon in the Dutch oven over medium-high heat until crisp. Remove bacon from Dutch oven, reserving 2 tsp drippings in Dutch oven. Crumble bacon. Heat drippings over medium-high heat. Add garlic and sauté for 2 minutes, or until golden. Stir in beans and bacon; remove from heat. Divide beans evenly among 6 plates; arrange lamb on beans. Spoon sauce over lamb. Garnish with rosemary sprigs, if desired.