Lamb Shanks on Cannellini Beans

Lamb Shanks on Cannellini Beans
Photo by Becky Luigart-Stayner

Ingredients

  • 6 (3/4-pound) lamb shanks, trimmed
  • 1 cup dry red wine
  • 1 cup finely chopped celery
  • ¼ teaspoon black pepper
  • 2 bay leaves
  • 2 (14.5-ounce) cans diced tomatoes
  • 1 ½ teaspoons dried rosemary
  • + 8 more ingredients
    • ½ teaspoon salt
    • 4 garlic cloves, sliced
    • 4 bacon slices
    • 1 cup finely chopped onion
    • 2 cups finely chopped carrot
    • 1 cup dried cannellini beans or other white beans
    • ½ cup beef broth
    • Rosemary sprigs (optional)

Sprinkle lamb with salt and pepper. Heat a large nonstick skillet over medium-high heat. Add lamb; cook 12 minutes, browning on all sides. Remove from skillet. Add carrot, onion, and celery to skillet; sauté 3 minutes. Add wine. Bring to a boil; cook 5 minutes. Stir in broth, rosemary, tomatoes, ...

View full recipe at My Recipes

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