Lamb Shank With Beans

10 ingredients
3 steps

Ingredients

  • 4 None medium-sized lamb shanks (each about 12 oz)
  • 2 tbsp oil
  • 4 None medium onion, peeled and quartered
  • 3 None medium carrots, peeled and cut into sticks
  • 2 cups red wine
  • 4 None bay leaves
  • 2 cans (15.5 oz each) white beans, drained
  • 2 cloves garlic, peeled and finely diced
  • 3-4 sprigs parsley
  • 1 None lemon, finely zested

Directions

  1. 1
    Coat the lamb shanks thinly in seasoned flour. Heat the oil in a roasting pan and fry the lamb shanks for about 10 mins, turning as necessary. Remove them and set aside.
  2. 2
    Preheat the oven to 400°F. Saute the onions and carrots in the hot oil in the roasting pan. Pour in the red wine. Return the lamb shanks to the pan, add the bay leaves and roast them, covered, on the bottom shelf of the oven for about 2 hours. Turn them from time to time, and add some water every so often, up to a maximum of 1 cup. 10 mins before the end of cooking distribute the beans around the lamb. Remove the bay leaves.
  3. 3
    Mix the garlic, parsley and lemon zest in a small bowl. Serve the lamb on 4 plates with the beans and vegetables, topped with the garlic, parsley and lemon mixture.

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