Thursday, May 21, 2009

Lamb Shank Stew with Beans

6 lamb shanks
1/3 cup flour mixed with 1 tsp pepper & 1/2 tsp salt
olive oil cooking spray
2 tsp butter
1 large onion, chopped
2 cloves garlic, minced
1/2 c. chopped carrots
1/2 c. chopped celery
1 cup cranberry beans, soaked overnight and drained
2 cups tomato sauce
1 cup red wine
1/2 cup water
1 bay leaf
1 tsp each dried rosemary & thyme
salt & pepper to taste

Preheat oven to 350F.

Dredge the lamb shanks in the flour mixture and shake off the excess flour.

Spray a large Dutch oven with olive oil cooking spray. Over high heat, brown the shanks in the Dutch oven on all sides. Remove from pan and set aside. Reduce the heat to medium. Add butter, onion, garlic, carrots and celery to the pan and saute until softened. Return the shanks to the pan together with the beans, tomato suace, wine, water, and herbs. Bring to a boil, then cover and put in the oven to cook for 2 hrs.

Remove from the oven, uncover, discard bay leaf, and season with additional salt and pepper to taste.

6 servings

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