Braden Family Cookbook

Chuck Braden

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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 ½ cups dry red wine

1 ½ cups chicken broth

1 ½ 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.