Provencal-Style Lamb Shanks
Makes 6 servings (about 10 cups)
|2||tablespoons olive oil|
|4||lamb shanks (about 1 pound each)|
|2||large onions, chopped|
|5||cloves garlic, minced and divided|
|1||can (28 ounces) Italian-style plum tomatoes, undrained and coarsely chopped|
|1/2||cup dry vermouth|
|1-1/2||teaspoons dried basil|
|1-1/2||teaspoons dried rosemary, crushed|
|1/2||teaspoon black pepper|
|1||can (19 ounces) cannellini beans, rinsed and drained|
|1-1/2||tablespoons balsamic vinegar (optional)|
|2||tablespoons chopped fresh Italian parsley|
|1||teaspoon grated lemon peel|
|Fresh lovage leaves and lemon peel twists for garnish|
- Heat 1 tablespoon oil in Dutch oven over medium heat until hot. Add 2 lamb shanks. Brown on all sides; transfer to large plate with tongs. Repeat with remaining 1 tablespoon oil and 2 lamb shanks.
- Add onions and 4 cloves garlic to drippings in Dutch oven; cook 6 to 8 minutes until onions are tender, stirring occasionally.
- Add tomatoes with juice, vermouth, basil, rosemary, salt and pepper; bring to a boil over medium-high heat. Return shanks to Dutch oven. Reduce heat to low; cover and simmer 1-1/2 hours or until shanks are tender.
- Remove shanks; cool slightly. Skim fat from pan juices with large spoon; discard.
- Stir beans into pan juices; heat through. Cut lamb from shanks into 1-inch pieces with utility knife; discard bones and gristle. Return lamb to Dutch oven; heat through. Stir in vinegar.
- Combine parsley, lemon peel and remaining clove garlic in small bowl. To serve, ladle lamb mixture into 6 individual shallow serving bowls; sprinkle with parsley mixture. Garnish, if desired.
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