Ready in 45 minutes
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.