Lamb Shanks W White Beans Sun Dried Tomatoes
Indulge in the rich, hearty flavors of these melt-in-your-mouth Lamb Shanks with White Beans and Sun-Dried Tomatoes—a rustic dish perfect for cozy dinners and special occasions alike. Each lamb shank is seared to golden perfection before being slow-braised in a fragrant medley of dry white wine, aromatic herbs, and savory tomatoes, resulting in tender, fall-off-the-bone meat. The addition of creamy white beans and sweet, tangy sun-dried tomatoes gives this dish a satisfying texture and bursts of bold flavor. With its robust, comforting profile and simple yet elegant preparation, this one-pot wonder is sure to impress your guests or elevate a quiet evening at home. Serve it steaming hot, garnished with fresh parsley, for a show-stopping meal that's as visually appealing as it is delicious. Perfectly paired with crusty bread or mashed potatoes to soak up every drop of the luscious sauce!
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Recipe Information
Ingredients
- 4 pieces lamb shanks
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrot, diced
- 2 medium celery stalks, diced
- 4 cloves garlic cloves, minced
- 1 14-ounce can canned diced tomatoes
- 3 cups chicken or beef stock
- 1 cup dry white wine
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 1 leaf bay leaf
- 2 cups cooked white beans (or canned, drained and rinsed)
- 1 cup sun-dried tomatoes, chopped
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Preheat your oven to 325°F (160°C).
Season the lamb shanks generously with salt and pepper on all sides.
Heat 2 tablespoons of olive oil in a large, oven-safe Dutch oven over medium-high heat. Sear the lamb shanks for 4–5 minutes per side, until they are browned evenly. Remove the shanks and set them aside.
In the same pot, add the remaining tablespoon of olive oil. Reduce the heat to medium and add the onion, carrot, and celery. Sauté for 5–7 minutes until softened.
Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
Pour in the white wine and scrape the bottom of the pot to deglaze, releasing any browned bits. Let the wine simmer for 2–3 minutes until slightly reduced.
Add the canned diced tomatoes, chicken or beef stock, rosemary, thyme, bay leaf, and a small pinch of salt and pepper. Stir to combine.
Return the lamb shanks to the pot, ensuring they are submerged in the liquid. Cover the Dutch oven with its lid and transfer it to the preheated oven.
Bake for 2 hours, turning the shanks halfway through the cooking time, until the lamb is tender and falls off the bone.
Remove the pot from the oven and place it back on the stovetop over medium heat. Stir in the cooked white beans and chopped sun-dried tomatoes. Simmer uncovered for 10–15 minutes to allow the beans to absorb the flavors.
Taste and adjust seasoning with additional salt and pepper, if necessary.
Serve the lamb shanks hot with the bean and sun-dried tomato mixture spooned over the top. Garnish with chopped parsley. Enjoy!
Nutrition Facts
Calories |
869 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 60% | |
| Saturated Fat | 15.5 g | 77% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 2037 mg | 89% | |
| Total Carbohydrate | 46.4 g | 17% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 17.8 g | ||
| Protein | 51.9 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 193 mg | 15% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2137 mg | 45% | |
*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.
