Braden Family Cookbook
LAMB SHANKS WITH WHITE BEANS
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
with a good Italian red wine.