Provencal-Style Lamb Shanks
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Provencal-Style Lamb Shanks
YIELD Makes 6 servings (about 10 cups)
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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:
- 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.
This recipe appears in:
French