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Provencal-Style Lamb Shanks
Yield: Makes 6 servings (about 10 cups)
Ingredients:
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
teaspoon salt
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
Preparation:
1.
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.
2.
Add onions and 4 cloves garlic to drippings in Dutch oven; cook 6 to 8 minutes until onions are tender, stirring occasionally.
3.
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.
4.
Remove shanks; cool slightly. Skim fat from pan juices with large spoon; discard.
5.
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.
6.
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.
This recipe appears in:
French
