This is the most AWESOME lamb shank recipe ever! LOVE this and your lamb eaters will too!
Soak 1 1/2 c. cannelini beans overnight in enough water to cover them by 3". You can also used canned white cannellini beans which is what I normally opt for...easy!
Braise shanks about 10-12 minutes in a big heavy pot in 2T olive oil. You may have to do them 2 at a time....Remove shanks to a plate to hold.
In same pot in leftover oil, etc., saute 1 stalk chopped celery, 2 large chopped carrots, 1 large chopped onion until tender. Add 6 cloves garlic, minced. Stir 1-2 minutes. Return shanks to pot and add 1 1/2 c. dry red wine, 1 1/2 c. chicken broth, 1 1/2 c. chopped, peeled, diced tomatoes, 3T tomato paste, 2 bay leaves, 1/2 t. thyme, salt and pepper to taste. Let simmer 3-4 hoursuntil beans are tender and meat is nearly falling off the bone.
Serve sprinkled with chopped parsley and grated lemon rind.
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Serving Size: 1 Serving (456g) | ||
Recipe Makes: 4 | ||
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Calories: 460 | ||
Calories from Fat: 29 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.2g | 4 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 696.6mg | 24 % | |
Potassium 2418.1mg | 64 % | |
Total Carbohydrate 73g | 21 % | |
Dietary Fiber 17.6g | 70 % | |
Sugars, other 55.4g | ||
Protein 23.7g | 34 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 460
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