Lamb and White Bean Casserole
- Total Time
- 2½ hours (2 hours if butcher bones the meat)
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons extra virgin olive oil
- 1large yellow onion, diced
- 2carrots, peeled and diced
- 2stalks celery, diced
- 5cloves garlic, peeled and crushed
- 3tablespoons flour
- Salt and freshly ground black pepper
- 6lamb shanks (about 3 pounds), boned and cut in 1-inch pieces (see note below)
- 1cup dry white wine
- 2cups beef or veal stock
- 1cup peeled chopped tomatoes
- 2teaspoons dried herbes de Provence
- 6cups cooked cannellini beans, rinsed and drained if canned
- 3sprigs fresh thyme
Nutritional analysis per serving (6 servings)
779 calories; 33 grams fat; 13 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 2 grams polyunsaturated fat; 58 grams carbohydrates; 14 grams dietary fiber; 4 grams sugars; 56 grams protein; 1454 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat 1 tablespoon of oil in a heavy ovenproof 5- to 6-quart casserole. Add onion, carrots, celery and garlic, and saute over medium heat, stirring, until tender. Increase heat slightly, and when vegetables begin to brown, remove them from pot and take pot off heat.
- Step 2
Preheat oven to 350 degrees.
- Step 3
Season the flour with salt and pepper in a bowl. Toss lamb in flour to coat.
- Step 4
Heat remaining oil in casserole. Add lamb, and sear over medium-high heat, stirring and turning until meat is browned. Remove meat from pot, and add wine. Cook, stirring, to deglaze pot and reduce wine. Stir in the stock, tomatoes and herbes de Provence. Taste sauce, and add more salt and pepper if necessary.
- Step 5
Return vegetables to casserole, then add lamb and beans. Place thyme on top. Cover casserole, and place in oven for 1 hour. Increase heat to 375 degrees, uncover casserole and bake 20 minutes longer. Serve at once, or set aside and reheat before serving.
- Boning lamb shanks takes a very sharp boning knife. There is a lot of sinew and membrane on the meat, and though you can remove some of it if you wish, there is no need to be too fastidious; the sinew melts as the meat cooks.
Private Notes
Comments
In case anyone's wondering, not to mention my own future reference, my google search of "dried bean measurements" yielded the following handy info:
"One pound dry beans = six cups cooked beans, drained. One pound dry beans = two cups dry beans.
One cup dry beans = three cups cooked beans, drained."
From Florence: You could prepare the recipe without deboning the lamb but you will need more liquid (to barely cover the ingredients in the pot) and longer cooking time, about an hour and a half to two hours.
Excellent. Reminiscent of a Julia Child recipe in Mastering. Don’t worry about the shanks. I’ve made this using 2.5 lbs (1kg) of boneless leg cut into chunks.
My butcher did not have lamb, so I made this with pork shoulder and fresh sage instead of herbes de provence. It is delicious and comforting, and will be revisited this fall and winter, although it took me nearly 2 hours to prepare before it went in the oven.
This was delicious, the only shanks I could find were huge so I only used 4. Also my beans weren't quite tender enough so I added another half hour or so to the cooking time.
I’ve also used venison stew meat—still delicious.
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