Prep 30 mins
Cook 1 hr
- 4 small lamb shanks (1 Lb each)
- 2 tablespoons all-purpose flour
- 1 tablespoon vegetable oil
- 1 stalk celery, diced
- 1 medium onion
- 1 (14 1/2 ounce) can no-salt-added stewed tomatoes
- 1 (14 ounce) can beef broth
- 1 garlic clove, minced
- 1 bay leaf
- 1⁄4 teaspoon salt
- 1 dash black pepper
- 1 (16 ounce) can white beans or 1 (16 ounce) can cannellini beans
- 1 teaspoon chopped fresh parsley
- 1 lemon, rind of, grated
- Preheat oven 350 degree F.
- Coat lamb shanks with flour.
- Add lamb shanks to a big casserole pan coated with vegetable oil.
- Cook lamb shanks on all sides.
- Transfer shanks to bowl.
- In drippings from casserole pan, cook celery and onion over medium heat until well browned.
- Return shanks to casserole pan and add stewed tomatoes, beef beef broth, garlic, bay leaf, thyme, salt and pepper.
- Heat to boiling over high heat.
- Cover casserole pan and bake for 1 hour and 30 minutes or until lamb shanks are tender, turning meat once.
- When lamb shanks are done, skim fat from liquid. Stir in white beans; heat through.
- Sprinkle with parsley and lemon peel and serve.
These were very good thanks. They needed all of 2 hours in the oven to get to the falling-off-the-bone stage I like my shanks at. A small problem-thyme is mentioned in method, but not in ingredients. Loved the lemon and parsley to finish. We ate these over evewitch's Dill-sour Cream Mashed Potatoes for a hearty meal last night.