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Lamb Shanks in White Wine and White Beans
Lamb Shanks in White Wine and White Beans
Lamb shanks in white wine and white beans is a savory and flavorful dish made by braising lamb shanks in white wine and chicken broth until they are tender and falling off the bone. The dish is then simmered with cannellini beans and vegetables like carrots, onions, and garlic until they are cooked through and infused with the rich flavor of the lamb.
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Ingredients
- 4 lamb shanks
- 2 tablespoons olive oil
- Salt and pepper
- 1 cup dry white wine
- 2 cups chicken broth
- 1 onion chopped
- 3 carrots chopped
- 4 garlic cloves minced
- 2 sprigs fresh thyme
- 2 cans cannellini beans drained and rinsed
- fresh parsley chopped, for garnish
Instructions
- Preheat the oven to 350°F.
- Season the lamb shanks with salt and pepper.
- In a Dutch oven, heat the olive oil over medium-high heat.
- Add the lamb shanks and brown them on all sides, about 10 minutes.
- Remove the lamb shanks from the Dutch oven and set them aside.
- Add the onion, carrot, and garlic to the same Dutch oven and sauté until they are softened, about 5 minutes.
- Add the white wine to the Dutch oven and deglaze the pan, scraping up any browned bits.
- Add the chicken broth, thyme, and lamb shanks back to the Dutch oven, and bring to a simmer.
- Cover the Dutch oven and transfer it to the preheated oven.
- Bake for 2 hours, or until the lamb shanks are tender and falling off the bone.
- Add the cannellini beans to the Dutch oven and return it to the oven for another 30 minutes.
- Remove the Dutch oven from the oven and let it rest for 10 minutes.
- Garnish the lamb shanks with chopped fresh parsley before serving.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 532kcal (27%)Carbohydrates: 44g (15%)Protein: 53g (106%)Fat: 13g (20%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 130mg (43%)Sodium: 1090mg (47%)Potassium: 703mg (20%)Fiber: 12g (50%)Sugar: 4g (4%)Vitamin A: 7670IU (153%)Vitamin C: 6mg (7%)Calcium: 187mg (19%)Iron: 9mg (50%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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