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LAMB
SHANKS BISTRO-STYLE
Prep Time: 1 Hour
Cook Time: 2 and 1/2
Hours to 3 Hours
Ready in: 3 and 1/2 Hours
to 4 Hours
Makes 4 servings
Ingredients:
12 ounces dried beans,
such as navy or great northern
4 lamb shanks
3 tablespoons olive oil
1 large onion, finely chopped
1 to 2 carrots, finely chopped
3 stalks celery, finely chopped
4 large garlic cloves, minced
1 bay leaf
1/2 teaspoon dried thyme
1 tablespoon dried rosemary
2 tablespoons chopped fresh parsley, or 1 tablespoon dried
Pepper to taste
1 can (14.5 ounces) whole tomatoes, chopped
2 tablespoons tomato paste
3/4 cup (6 ounces) lamb or beef stock
3/4 cup light red wine (such as Merlot)
Directions:
1. Place the beans in
a medium saucepan and cover with water. Bring to a boil and cook
2 or 3 minutes. Remove from heat; cover and let set for about
1 hour. Drain.
2. Meanwhile, preheat the oven
to 325° F. Brown the lamb shanks in the oil over medium-high
heat in an oven-proof sauté pan large enough to hold the
shanks in one layer. Remove from pan. Sauté the onion,
carrot and celery in the same pan over medium heat until lightly
browned. Add the garlic and cook for another minute or so. Add
the stock, wine and 1-1/2 cups water to the pan; deglaze, getting
up all the browned bits. Return the shanks to the pan and add
the drained beans. Add the bay leaf, thyme, rosemary, parsley
and pepper. Do not add salt at this point. Cover casserole tightly
and cook in oven for 1 to 1-1/2 hours or until the beans are
tender. Add tomatoes, tomato paste and salt to taste. Cover and
cook an additional 1-1/2 hours.
3. Using a hand blender, puree
a little of the beans, vegetables and liquid in the pan (or put
several ladles of the mixture into a blender or processor). Stir
to combine. Serve one lamb shank and a portion of the beans and
sauce to each person. If desired, garnish with freshly chopped
parsley. |
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