Braised Lamb Shanks and White Beans
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
- Heat oven to 350 degrees
- Drain the beans of their soaking liquid and place into a large pot.
- Cover the beans with cold water and add two sprigs of thyme and the smashed garlic.
- 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.
- While the beans are cooking, season the lamb shanks with 2 teaspoons of Savor.
- 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
- Reduce the heat to medium. Pour off all but 1 tablespoon of the oil out of the Dutch oven.
- Add the onions, carrots, celery, sliced garlic and remaining teaspoon of Savor
- Saute until the vegetables are soft, about 6-7 minutes.
- Add the tomato paste, stir to combine and cook for another 2 minutes.
- 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.
- Add the beans, stock, remaining 3 sprigs of thyme, bay leaf and bring to a boil.
- Return the lamb shanks to the pot, nestling them into the bean mixture. Cover and place into the oven
- 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.
- Allow the lamb and beans to rest, covered for about 15 minutes before serving.
- 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
- Combine all the ingredients into a small bowl. Set aside