Title: Braised Lamb Shanks With White Beans
Categories: Lamb, Georgian, Beans, Wine
Yield: 6 Servings
6 Lamb shanks
1 1/2 c Dry white beans
2 tb Extra-virgin olive oil
1 Onion; diced
1 Celery rib; diced
2 Carrots; sliced
6 cl Garlic; minced
1 1/2 c Dry red wine
1 1/2 c Chicken broth
1 1/2 c Tomatoes; peeled, seeded and
-chopped
3 tb Tomato paste
1 ts Fresh thyme; chopped
1 Bay leaf
Salt anheuser
2 tb Parsley; chopped
Sort and rinse beans; place in a bowl and cover with water. Soak
overnight.
Heat olive oil in a Dutch oven over medium high heat. Add lamb
shanks and brown on all sides, about 10-12 minutes. Transfer shanks
to a plate. Add celery, carrots & onion to pan and saute, stir
occasionally for about 10 minutes, Add garlic and stir while
cooking for 2 minutes.
Drain the beans and add to pot along with the wine, broth,
tomatoes, tomato paste, thyme and bay leaf. Stir to mix well. Add
lamb shanks, bring to simmer and reduce to low heat. Cover and
simmer until beans are tender and the meat is about to falling off
of the bone, about 2 hours. Season with salt and pepper, discard
the bay leaf and transfer lamb shanks and beans to individual
plates. Garnish with parsley and serve.
