Lamb Shanks on Cannellini Beans

May 09, 2023May 9, 20230 1
Delicious Lamb Shanks on Cannellini Beans Recipe
in Main

Prep

20 min

Cook

2 hr 30 min

Ready In

2 hr 50 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

6 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 cans diced tomatoes
2 bay leaves
1 cup dried cannellini beans
4 bacon , slices
4 garlic cloves , sliced
rosemary sprig ( optional )

Nutrision Information

Servings Per Recipe
6
Calories
659
Sugar
7g
Fat
36g
Lamb shanks on Cannellini beans is a classic comfort dish that is perfect for cozy winter nights or a Sunday family dinner. The combination of meat, beans, and flavorful sauce is a staple in many traditional cuisines, and for a good reason. This dish is full of warmth and flavor, and it's sure to impress even the pickiest eaters at the table. The aroma of rosemary and red wine will fill your home as it slowly simmers in the oven, making you anticipate the delicious flavors to come.

Instructions

1.Preheat oven to 350°F (180°C)
2.Season the lamb shanks with salt and pepper.
3.Heat a large dutch oven over medium-high heat and add the bacon. Cook until crispy and remove onto a paper towel-lined plate. Crumble the bacon and set aside.
4.Add the lamb shanks to the dutch oven and cook until browned on all sides, about 10 minutes. Remove the lamb shanks onto a plate and set aside.
5.Add the onion, carrot, and celery to the dutch oven and cook until the vegetables are soft, about 5 minutes.
6.Add the garlic, dried rosemary, and cook until fragrant, about 1 minute.
7.Add the red wine and beef broth, and stir to combine, scraping up any browned bits on the bottom of the pot.
8.Add the canned tomatoes, bay leaves, and dried cannellini beans, and bring to a simmer.
9.Return the lamb shanks to the dutch oven, spoon some of the sauce on top of the lamb shanks, cover the dutch oven with a tight-fitting lid and transfer to the oven
10.Bake for 2-2 1/2 hours, until the lamb shanks are tender and the sauce is thickened.
11.Serve the lamb shanks with the cannellini beans and sprinkle with the reserved crumbled bacon and fresh rosemary (optional).

PROS

This dish is incredibly flavorful and hearty.
The lamb shanks are slow-cooked to perfection, becoming fork-tender and falling off the bone.
The beans absorb all the flavors of the sauce and become creamy and satisfying.
This dish is great for meal prepping, as it reheats beautifully and tastes even better the next day.

CONS

This dish takes some time to prepare and cook, so it’s best made on a lazy weekend.

HEALTH & BENEFITS

Lamb is an excellent source of protein, zinc, and vitamin B12. It is also high in conjugated linoleic acid (CLA), which has been linked to weight loss and decreasing inflammation in the body. Cannellini beans are a great source of fiber, potassium, and iron, making this dish nutritious and satisfying.

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