Braden Family Cookbook

Chuck Braden

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(serves 6) 

1 cups cannellini beans
2 TBSP. Extra-virgin olive oil
6 lamb shanks, (1/2 - 3/4 lb. each)
1 yellow onion, diced
2 large carrots, peeled and diced
1 celery stalk, diced
6 garlic cloves, minced
1 cups dry red wine
1 cups chicken broth
1 cups, seeded and chopped tomatoes
3 TBSP. Tomato paste
1 TSP. Chopped fresh thyme
1 bay leaf
Salt and fresh ground pepper to taste 1 TBSP. Grated lemon zest
2 TBSP. Chopped fresh Italian parsley

Sort through beans and discard any broken ones or stones.  Rinse beans, place in a bowl and add water to cover by 3"; soak overnight.  In a Dutch oven over medium high heat, warm olive oil.  Add lamb shanks, a few at a time, and brown on all sides, 10 - 12 minutes.  Transfer shanks to a plate.  Add onion celery and carrots to pan and saute, stirring occasionally, until tender, 8 - 10 minutes.  Add garlic and cook, stirring, 1 - 2 minutes.  Drain beans, rinse and add to pot along with wine, broth, tomatoes, tomato paste, thyme and bay leaf; stir to mix.  Add lamb shanks, bring to a simmer, and reduce heat to low.  Cover and simmer until beans are tender and meat is nearly falling off the bone, 3 - 4 hours.  Season with salt and pepper; remove and discard bay leaf.  Transfer lamb shanks and beans to individual heated plates; garnish with lemon zest and parsley.  Serve immediately.

Serve with a good Italian red wine.