Braised Lamb and Beans
- 4 Lamb Shanks (about 2.5 to 3 lbs total)
- 2 tbsp Olive Oil
- 8 oz Diced vegetables (mirepoix)
- 1 bay leaf
- 1 cup white wine
- 1 can (28 oz) Kitchen Cut Roma tomatoes with Basil (substituting 28 oz can of diced tomatoes, basil)
- 3 can (15.5 oz) Cannellini beans (drained)
- 1 lemon (zested and juiced)
- 1 cup reduced sodium chicken broth
- 1 tsp rosemary (chopped)
- 1 tsp thyme (chopped)
Dust lamb shanks with flour, pat off excess.
Heat oil in large braising pan over medium heat. Place lamb in pan; sear all sides until lightly browned, 8 - 10 minutes. Remove lamb; set aside. Discard all but 1 Tbsp. oil.
Add mirepoix and bay leaf; saute until slightly softened, about 4 minutes. Add wine; stir to deglaze, reduce by half to syrupy consistency, about 4 minutes,Add tomatoes, beans, lemon zest and lemon juice.
Return lamb to braising pan; pour broth over lamb. Bring to simmer; cover. Place pan on center rack of oven; braise 2 to 2 1/2 hours or until fork tender. Remove from oven; carefully remove lid to avoid steam. Remove and discard bay leaf. Stir in rosemary and thyme; salt and pepper to taste.
Place lamb on platter; cover with beans and sauce.
Servings 4