Source: Sunday Dinner

Braised Lamb Shanks with White Beans
Brisk weather demands hearty country food and these braised lamb shanks nicely fit the bill. The primary ingredients are simple, inexpensive fare but the array of spices renders this dish anything but ordinary.
Rating:
Serves: 6
Prep Time: 35 minutes
Cook Time: Varies

 

 
4 cloves garlic, thinly sliced
3 tablespoons olive oil
Salt and freshly ground pepper
4 about 6 pounds lamb shanks
1/2 pound dried cannellini beans
1 onion, quartered
Salt and freshly ground pepper
1 tablespoon olive oil
1 red onion, sliced
1 tablespoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon paprika
1/2 teaspoon cayenne pepper
4 carrots, sliced crosswise into 1-inch-thick pieces
1 1/2 cups dry red wine
1/2 cup beef stock
1 cup canned tomatoes, chopped, with their juice
3/4 cup fresh bread crumbs
1 tablespoon unsalted butter
1 cup flat leaf parsley, chopped, fresh




1. To prepare the marinade, combine the garlic, olive oil, salt and pepper in a small bowl and whisk to mix. Lay the shanks in a shallow glass or ceramic baking dish and pour the olive oil mixture over them. Cover and refrigerate for at least 8 hours and up to 24 hours, turning several times.
2. To prepare the beans, put the beans in a bowl and add enough cold water to cover by 1 to 2 inches. Cover and set aside to soak for at least 4 to 6 hours.
3. Drain and rinse the beans, transfer to a large saucepan and add fresh water to cover by 1 to 2 inches. Add the yellow onion and season with a little salt and pepper. Bring to a boil over high heat, reduce the heat and simmer for 45 minutes to 1 hour until the beans are tender but still offer some resistence. Drain and set aside.
4. In a large, deep skillet, heat the olive oil over medium-high heat. Remove the shanks from the marinade and cook, turning, until browned on all sides. Remove the shanks from the pan and set aside. Drain nearly all the fat from the pan.
5. Add the red onion slices to the pan and cook for about 5 minutes over medium heat, stirring gently, until soft. Stir in the spices. Add the carrots, wine, beef stock and tomatoes and bring to a boil over high heat. Reduce the heat to a simmer, add the shanks, cover and cook, stirring occasionally, for about 40 minutes.
6. Preheat the oven to 350 degrees Farenheit.
7. Spoon half the beans into a large casserole and top with the shanks and vegetables. Spread the remaining beans on top, cover and bake for about 1 hour until the meat is tender.
8. Scatter the bread crumbs over the top of the casserole and dot with the butter. Bake, uncovered, for 25 to 30 minutes longer, or until the meat is very tender. Sprinkle with parsley and serve at once.


Notes:
Ingredient #4-22 are for Lamb.

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