Braised Lamb Shanks With White Bean Puree

Name: Braised Lamb Shanks With White Bean Puree
Total time: 3 h 20 min
Yield: 6 servings
Ingredients: 6 lamb shanks; Salt and freshly ground pepper to taste; 3 to 4 tablespoons olive oil; 3 cloves garlic, peeled and crushed; 1 medium onion, peeled and cut in large pieces; 4 ribs celery, cut in 3/4-inch slices; 2 carrots, peeled and cut in 3/4-inch slices; 2 1/2 cups red wine; 2 small bay leaves; 4 anchovy fillets; 1 1/4 cups veal or beef stock; 1 35-ounce can Italian plum tomatoes, strained and crushed; 12 black peppercorns; Bean puree (see recipe)

Recipe from Alison on Dominick Street

Adapted by Bryan Miller

Total Time: 3 hours 20 minutes
Rating: 4(13)
Comments: Read comments

Featured in: Classic Restaurant Meals Worth a Try at Home

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Ingredients

Yield:6 servings

6lamb shanks
Salt and freshly ground pepper to taste
3 to 4tablespoons olive oil
3cloves garlic, peeled and crushed
1medium onion, peeled and cut in large pieces
4ribs celery, cut in ¾-inch slices
2carrots, peeled and cut in ¾-inch slices
2½cups red wine
2small bay leaves
4anchovy fillets
1¼cups veal or beef stock
135-ounce can Italian plum tomatoes, strained and crushed
12black peppercorns
Bean puree (see recipe)

Ingredient Substitution Guide

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Preparation

Step 1
Preheat oven to 325 degrees. Season shanks with salt and pepper. Heat olive oil in a large saute pan. Put 3 shanks in the pan and brown well on all sides. Transfer shanks to a large roasting pan. Repeat with remaining shanks, adding oil if needed.
Step 2
Put garlic, onion, celery and carrot in the pan. Cook 30 seconds. Add half the wine and deglaze the pan. Add the vegetable-wine mixture to the roasting pan. Add the remaining ingredients. Put the roasting pan on a burner and bring to a simmer. (Shanks should be almost covered with liquid; if necessary, add water.) Cover with aluminum foil. Put in oven and bake until meat is very tender, about 2½ hours.
Step 3
Remove shanks from liquid and keep warm. Strain liquid through a fine sieve into a large saucepan. Degrease. Simmer until sauce is thick enough to coat a spoon. Season with salt and pepper. Put shanks over a mound of bean puree and top with sauce.

Ratings

4 out of 5

13 user ratings

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Comments

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stephen 6 years ago

Meh. Better lamb recipes can be found here. Too many tomatoes, wants to be a pasta sauce. Try Florence Fabricants shanks with white beans...

Kiesy7 years ago

Change wine to 2 cups red wine.

Ellis7 years ago

This is a wonderful recipe. I do not strain the sauce because I love eating those well-cooked almost creamy vegetables as part of the meal. I used to make the bean puree but lately I have added cooked white beans to the meat at the end of the cooking. Serve this with some rice and a nice fresh green salad. It benefits from being eaten the next day, or the day after that.

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