Ingredients Jump to Instructions ↓

  1. 4 lamb shanks,

  2. 1 pound each, well trimmed

  3. 2 tablespoon olive oil

  4. 1 medium carrot, chopped

  5. 1 celery rib, chopped

  6. 6 cloves garlic, minced

  7. 1 tablespoon chopped fresh rosemary

  8. 4 cups red wine (eg Zinfandel)

  9. 4 cups chicken broth

  10. 1 (14-ounce) can crushed tomatoes

  11. 4 strips bacon

  12. 1 medium onion, chopped

  13. 5 cups cooked or canned small white beans

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F (175°C). In heavy frypan, brown lamb shanks on all sides in olive oil. Remove to ovenproof casserole; set aside. onion, carrot, and celery to same frypan and brown. Stir in garlic and rosemary. Cook 2 minutes. Add red wine,chicken broth, and crushed tomatoes. Heat to boiling. Spoon mixture over lamb; cover and bake at 350 degrees F for 2 hours or until 155°F (65°C) at thickest part. Serve: To serve, fry bacon until crisp. Drain; set aside. Remove excess fat and add onion to same pan. Stir in beans; heat through. Stir in crumbled bacon; salt and pepper to taste. Divide and spoon onto platter or individual serving plates. Arrange shanks on top. Skim fat from vegetable mixture and spoon over all. Serve.


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