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Braised Lamb Shanks
Ingredients
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1 cup navy beans, soaked overnight or do quick soak
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4 lamb shank, all visible fat removed
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salt and ground black pepper, to taste
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1 tablespoon extra virgin olive oil
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1 large yellow onions, diced
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1 cup chopped leek
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2 large carrots, peeled and diced
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2 celery stalks, diced
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2 cloves garlic, peeled and thinly sliced
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4 cups chicken stock, low sodium
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1/2 cup dry vermouth, or dry white wine
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2 teaspoons fresh rosemary leaves, chopped
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1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
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1 tablespoon Worcestershire sauce, or to taste
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1 whole bay leaf
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2 tablespoons tomato paste
Preparation
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Beans: To soak overnight, rinse and sort beans. Place them into a container large enough to hold the beans and 2 cups of water. Quick soak: Rinse and sort beans, put into a large pot. To 1 cup of beans, add 6 - 8
cups of hot water. Bring to a rapid boil; boil for 2 minutes. Cover and let stand 1 hour. Drain off soaking liquid and
proceed with the recipe.
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Pat lamb shanks dry and season with salt and freshly ground black pepper.
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Heat oil in heavy-duty saucepan or Dutch oven over medium-high heat. Add shanks and brown on all sides.
Transfer shanks to a plate.
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Add onion, leeks, carrot, celery, and garlic and saute until lightly golden, about 6 minutes. Add stock, dry
vermouth, rosemary, thyme, Worcestershire sauce, bay leaf, and soaked and drained navy beans. Bring to a boil.
Cover tightly and bake in preheated oven for 2 hours, turning the shanks over 2 - 3 times during the cooking.
Taste beans for doneness. When tender, stir in the tomato paste.
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Serve shanks whole in a deep dish plate surrounded by the veggies, juices and beans. Or, if you prefer, transfer
shanks to a cutting board and coarsley shred meat.
