Lamb Shanks on Cannellini Beans
Indulge in the hearty elegance of Lamb Shanks on Cannellini Beans, a show-stopping dish that combines tender, slow-braised lamb with creamy, buttery beans for a comforting yet elevated meal. Perfectly seasoned lamb shanks are seared to golden perfection and then simmered in a rich medley of red wine, aromatic vegetables, and fragrant herbs like rosemary and thyme. Paired with velvety cannellini beans infused with tangy lemon zest and a touch of the savory braising liquid, this dish is as satisfying as it is sophisticated. Ideal for a cozy family dinner or an impressive dinner party centerpiece, these fall-off-the-bone lamb shanks served over a bed of flavorful beans are guaranteed to wow your guests. Serve with crusty bread or a glass of your favorite red wine for a truly indulgent experience!
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Recipe Information
Ingredients
- 4 pieces lamb shanks
- 3 tablespoons olive oil
- 1 large, diced yellow onion
- 2 large, diced carrots
- 2 diced celery stalks
- 4 minced garlic cloves
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 3 cups beef or lamb stock
- 1 14-ounce can canned diced tomatoes
- 2 bay leaves
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 15-ounce cans, drained and rinsed cannellini beans
- 2 tablespoons butter
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 1 teaspoon lemon zest
Instructions
Preheat your oven to 325°F (165°C).
Pat the lamb shanks dry with paper towels and season generously with salt and pepper.
Heat 2 tablespoons of olive oil in a large, oven-safe Dutch oven over medium-high heat. Sear the lamb shanks on all sides until golden brown. This should take about 8-10 minutes. Remove the lamb shanks and set them aside.
In the same Dutch oven, add the remaining 1 tablespoon of olive oil. Reduce the heat to medium, then add the diced onion, carrots, and celery. Sauté for 5-7 minutes until softened and fragrant.
Stir in the minced garlic and tomato paste, cooking for 1-2 minutes until the tomato paste has darkened slightly.
Deglaze the pot with the red wine, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes to reduce slightly.
Add the stock, canned tomatoes (with their juices), bay leaves, rosemary, and thyme. Stir to combine.
Return the lamb shanks to the pot, ensuring they are mostly submerged in the liquid. Bring the mixture to a gentle simmer, then cover the pot with its lid and transfer it to the preheated oven.
Braise the lamb shanks for 2 to 2 1/2 hours, or until the meat is tender and falling off the bone. Turn the shanks halfway through cooking to ensure even braising.
While the lamb is cooking, prepare the cannellini beans. In a medium saucepan, melt the butter over medium heat. Add the drained and rinsed beans, along with 1/2 cup of the braising liquid from the Dutch oven. Stir to combine and cook for 5-7 minutes, allowing the flavors to meld.
Season the beans with salt, pepper, and lemon zest. Keep warm until ready to serve.
Once the lamb shanks are done, remove them from the oven. Discard the bay leaves, rosemary, and thyme sprigs.
To serve, spoon a generous portion of the cannellini beans onto each plate. Place a lamb shank on top, then ladle some of the braising liquid over the dish. Garnish with additional rosemary or parsley, if desired.
Nutrition Facts
Calories |
2955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.4 g | 177% | |
| Saturated Fat | 48.2 g | 241% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 506 mg | 169% | |
| Sodium | 7260 mg | 316% | |
| Total Carbohydrate | 200.9 g | 73% | |
| Dietary Fiber | 50.9 g | 182% | |
| Total Sugars | 40.7 g | ||
| Protein | 179.6 g | 359% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 888 mg | 68% | |
| Iron | 35.2 mg | 196% | |
| Potassium | 7626 mg | 162% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
