Lamb Shanks on Cannellini Beans

Name: Lamb Shanks on Cannellini Beans
Prep time: 30 min
Cook time: 2 h 20 min
Total time: 2 h 50 min
Yield: 6 plates, 6 serving(s)
Ingredients: 6 (3/4 lb) lamb shanks, trimmed; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 cups finely chopped carrots; 1 cup finely chopped onion; 1 cup finely chopped celery; 1 cup dry red wine; 1/2 cup beef broth; 1 1/2 teaspoons rosemary (dried); 2 (15 ounce) cans diced tomatoes; 2 bay leaves; 1 cup dried cannellini beans; 4 bacon, slices; 4 garlic cloves, sliced; rosemary sprig (optional)

(1)

Recipe by CJAY8248

Another French comfort food I found on myrecipes.com. Posted for ZWT8- France.

READY IN: 2hrs 50mins

SERVES: 6

YIELD: 6 plates

UNITS: US

INGREDIENTS

Nutrition

6

(3/4 lb) lamb shanks, trimmed
¹⁄₂

teaspoon salt
¹⁄₄

teaspoon black pepper
2

cups finely chopped carrots
1

cup finely chopped onion
1

cup finely chopped celery
1

cup dry red wine
¹⁄₂

cup beef broth
1 ¹⁄₂

teaspoons rosemary (dried)
2

(15 ounce) cans diced tomatoes
2

bay leaves
1

cup dried cannellini beans
4

bacon, slices
4

garlic cloves, sliced
rosemary sprig (optional)

DIRECTIONS

Sprinkle lamb with salt and pepper. Heat a large nonstick skillet over med-high heat. Add lamb;cook 12 minutes, browning on all sides. Remove from skillet.
Add carrots,onions, and celery to skillet;saute 3 minutes. Add wine. Bring to a boil; cook 5 minutes.
Stir in broth, rosemary, tomatoes, and bay leaves. Return lamb to skillet (skillet will be very full). Cover, reduce heat, and simmer 2 hours or until lamb is very tender, turning lamb once. Remove lamb from skillet, bring liquid to a boil, and cook 5 minutes. Discard bay leaves.
Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans; place in Dutch oven. Cover with water 2 inches above beans; bring to a boil. Reduce heat, and simmer 1 hour or until tender. Drain.
Cook bacon in the Dutch oven over med-high heat until crisp. Remove bacon from Dutch oven, reserving 2 teaspoons drippings in Dutch oven. Crumble bacon. Heat drippings over med-high heat. Add garlic; saute 2 minutes or until golden. Stir in beans and bacon; remove from heat.
Divide beans evenly among 6 plates, arrange lamb on beans. Spoon sauce over lamb. Garnish with rosemary sprigs, if desired.

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