Lamb Shanks with Lemon and White Beans

Lamb Shanks with Lemon and White Beans
Photo by Becky Luigart-Stayner

Ingredients

  • 1 (16-ounce) can cannellini beans or other white beans, rinsed, drained, and divided
  • ¾ teaspoon salt
  • Chopped fresh parsley (optional)
  • 4 (12-ounce) lamb shanks, trimmed
  • Cooking spray
  • 1 cup dry white wine
  • 2 cups (1-inch) cubed carrot
  • + 7 more ingredients
    • ½ teaspoon freshly ground black pepper
    • 2 tablespoons fresh lemon juice
    • 1 tablespoon grated lemon rind
    • 2 cups chopped yellow onion
    • ½ teaspoon celery seeds
    • 1 teaspoon dried sage
    • 1 cup fat-free, less-sodium chicken broth

Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add half of lamb to pan, and cook 9 minutes, browning on all sides. Remove lamb from pan. Repeat procedure with cooking spray and remaining lamb. Add onion and carrot to pan; cook for 4 minutes, stirring frequently. Increase h...

View full recipe at My Recipes

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