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|
|Calories from Fat: 29 (6%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 460
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