Rosemary Braised Lamb Shanks

with White Beans

Rosemary Braised Lamb Shanks

Lamb Shank

Ingredients:

4 lamb shanks (approx. 1 lb each)
2 Tbsp olive oil
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
8 garlic cloves, chopped
1 bottle Chateau Ste. Michelle Merlot
4 cups beef broth
2 Tbsp tomato paste
2 tomatoes, chopped
2 fresh thyme sprigs
½ cup fresh rosemary, chopped
salt & pepper

Instructions:

Pat lamb shanks dry and season with salt and pepper. In an 8-quart heavy bottomed pot heat olive oil over moderately high heat, brown shanks in batches. Remove and set aside. To the pot add onions, carrots, celery and garlic, sauté until softened. Add wine and simmer, reducing liquid to about 3 cups. Add the beef broth, tomato paste, tomatoes, thyme and shanks. Bring to a boil, reduce heat and simmer, covered, turning lamb shanks occasionally for 1 ½ hours. Add rosemary and simmer mixture 1 hour more, uncovered or until lamb is tender. Remove lamb, let cool. Strain braising liquid into a saucepan, bring to a simmer and reduce until slightly thickened. While the braising liquid is reducing pull the meat off the bone, return the meat to the braising liquid and season with salt and pepper. Serve over white beans.

Prepare the beans while lamb is braising:

Ingredients:

8 slices bacon, coarsely chopped
1 small onion, chopped fine
1 carrot, chopped fine
1 celery rib, chopped fine
2 cloves garlic, minced
2 small tomatoes, peeled, seeded and chopped
2 cups cooked cannellini beans
2 cups chicken stock
¼ cup parsley, chopped
salt & pepper

Instructions:

Cook bacon in a heavy bottomed saucepan over medium high heat till browned. Add onion, carrot, celery and garlic stirring 4 to 5 minutes or until softened. Add tomatoes, beans and 1 cup stock over medium heat, stirring occasionally and adding enough remaining broth to keep beans moist and reach a creamy consistency, about 30 minutes. Add parsley, season with salt and pepper.

Wine Pairings