Braised Lamb Shanks with Brothy Beans

Lamb shanks, white beans, tomatoes and red wine are an ideal union for a hearty autumn dinner. You can substitute the same amount of veal shanks for the lamb shanks if you like.

Ingredients:

  • 6 lamb shanks, each 1/2 to 3/4 lb. (250 to 375 g)
  • Salt and freshly ground pepper
  • 2 Tbs. extra-virgin olive oil
  • 1 yellow onion, finely diced
  • 2 celery stalks, finely diced
  • 2 large carrots, peeled and finely diced
  • 6 large garlic cloves, minced
  • 1/4 cup (2 oz./60 g) tomato paste
  • 2 1/2 cups (20 fl. oz./625 ml) Pinot Noir
  • 2 1/2 cups (20 fl. oz./625 ml) chicken broth
  • 2 cups (12 oz./370 g) peeled, seeded and chopped tomatoes (fresh or canned)
  • 1 tsp. chopped fresh thyme
  • 1 bay leaf
  • Three 15-oz. (425 g) cans small white, white kidney or cannellini beans, rinsed and drained
  • Zest of 2 lemons (1 Tbs. packed), plus juice of 1/2 lemon
  • 3 Tbs. chopped fresh flat-leaf parsley

Directions:

Remove the lamb shanks from the refrigerator and let stand at room temperature for 20 to 30 minutes. Season the lamb on both sides with salt and pepper.

In a deep, heavy stock pot over medium heat, warm the olive oil. Add the lamb shanks and brown on all sides, 10 to 12 minutes. Transfer the shanks to a plate. Add the onion, celery and carrots to the pan and season with salt and pepper. Sauté, stirring occasionally, until the onion is soft, about 10 minutes. Add the garlic and tomato paste and cook, stirring, for 1 minute. Add the wine, broth, tomatoes, thyme, bay leaf and cooked lamb shanks. Bring to a boil over high heat. Reduce the heat to low, cover and simmer gently until the lamb begins to fall from the bone about, 2 to 2 1/2 hours.

Once the lamb is tender, add the beans, stir gently and simmer until the beans have warmed through, about 5 minutes. Taste and adjust the seasonings with salt and pepper. Remove the bay leaf and discard.

In a small bowl, stir together the lemon zest and parsley. Transfer the lamb shanks and beans to individual plates and garnish with a fresh squeeze of lemon juice followed by the lemon zest-parsley mixture. Serve immediately. Serves 6.


Adapted from Williams-Sonoma Seasonal Celebration Series, Autumn, by Joanne Weir (Time-Life Books, 1997)