Braised Lamb Shanks and White Beans

Braised Lamb Shanks and White Beans

Braised Lamb Shanks and White Beans

Serves 4

Braised lamb and white beans are a classic combination for a reason, it’s delicious.  This is an easy straight forward recipe. Once all the ingredients are combined and in the oven, you can almost ignore it for 2 1/2 hours. Relax and have a glass of 2012 Dusted Valley VR Special because after all, it’s open


  • 1 pound small white beans, soaked overnight
  • 5 sprigs thyme, divided
  • 4 cloves of garlic, smashed
  • 4 one pound lamb shanks
  • 3 teaspoons Savor, divided
  • 2 tablespoons olive oil
  • 2 onions, small dice
  • 2 carrots, small dice
  • 2 stalks celery, small dice
  • 4 cloves garlic, sliced
  • 1 tablespoon tomato paste
  • 3/4 cup Dusted Valley VR Special
  • 3 cups low sodium chicken stock
  • 4 bay leaves


  • 1 tablespoon of orange zest, about 1 orange
  • 1 small clove of garlic, finely minced
  • 1/4 teaspoon Savor
  • 2 tablespoons chopped flat leaf parsley


  1. Heat oven to 350 degrees
  2. Drain the beans of their soaking liquid and place into a large pot.
  3. Cover the beans with cold water and add two sprigs of thyme and the smashed garlic.
  4. Bring to a boil and then reduce the heat to a simmer.  Cook uncovered for 30 minutes.  The beans will not be cooked all the way through but will be beginning to soften.  Remove the thyme and garlic, drain and set aside.
  5. While the beans are cooking, season the lamb shanks with 2 teaspoons of Savor.
  6. Heat a large Dutch oven over medium high heat and add the olive oil.  Brown the lamb shanks in two batches and then remove and set aside
  7. Reduce the heat to medium.  Pour off all but 1 tablespoon of the oil out of the Dutch oven.
  8. Add the onions, carrots, celery, sliced garlic and remaining teaspoon of Savor
  9. Saute until the vegetables are soft, about 6-7 minutes.
  10. Add the tomato paste, stir to combine and cook for another 2 minutes.
  11. Return the heat to medium high and deglaze the pan with the wine.  cook until it has reduced to 1/4 cup, about 4 minutes.
  12. Add the beans, stock, remaining 3 sprigs of thyme, bay leaf and bring to a boil.
  13. Return the lamb shanks to the pot, nestling them into the bean mixture. Cover and place into the oven
  14. Cook for about 2 1/2 hours, turning the lamb shanks every 45 minutes.  The lamb will be very tender, almost falling off the bone when done.
  15. Allow the lamb and beans to rest, covered for about 15 minutes before serving.
  16. Check for seasoning and add more Savor if desired.

To serve, place the beans into a wide shallow bowl and top with a lamb shank. Garnish with a sprinkle of the gremolata

Method for Gremolata

  1. Combine all the ingredients into a small bowl. Set aside