Braised Lamb Shanks with Creamy Cannellini Beans

This lamb shank recipe is adapted from Hugh Fearnley-Whittingstall’s osso bucco milanese. I served each shank on a bed of rosemary-scented cannellini beans with a big green salad on the side.  

lamb shank 2

Braised Lamb Shanks

Serves 2

2 pasture-raised lamb shanks, about 1 pound each

2 tablespoons organic butter

1 tablespoon olive oil

1 garlic clove, minced

1 onion, chopped

2 celery stalks, chopped

2 carrots, peeled and chopped

1 cup red wine

2 cups chicken stock, vegetable stock, or water

Salt and pepper to taste

Preheat the oven to 300 degrees.  In a sturdy medium-sized Dutch oven, heat the butter and oil to melt.  Brown each shank on all sides then set aside.  Add the garlic, onion, celery, carrots, salt and pepper and cook until softened.  Return the shanks to the pot and add in the wine.  Bring to a simmer and let it reduce by half.  Add the stock, return to a simmer and place in the oven for 2 1/2 hours, turning the shanks once or twice.

Once shanks are done, remove from the oven and place the shanks on a warmed plate.  Drain the cooked vegetables from the broth through a fine mesh strainer.  Place the broth into a fat separator and pour out the de-fatted broth back into the Dutch oven.  Add the shanks to the broth and quickly reheat.  Serve over creamy cannellini beans with warm broth spooned over both.

Creamy Cannellini Beans

1 pound cannellini beans, picked through, soaked overnight and drained

1 onion, peeled and chopped into quarters

2 garlic cloves, peeled and left whole

1 bay leaf

1/2 a tablespoon fresh rosemary, chopped

4 tablespoons extra virgin olive oil

Salt and pepper to taste

In a large pot add the pre-soaked beans, onion, garlic and bay leaf and cover with fresh water, about 2 inches above the beans.  Bring to a boil, reduce to a simmer and let cook for 1 1/2 hours. Check the beans for doneness. They should be creamy but still hold their shape.  If they are hard or crunchy, give them another 1/2 hour. When the beans are done, drain them into a large colander and RESERVE THE COOKING LIQUID. This is the pot liquor to be used later.

Fish out the bay leaf and add the beans, onion, and garlic back to the pot.  Pour 1 cup of the reserved bean liquid over the beans and toss in the rosemary, salt and pepper.  Bring the beans to a low simmer to warm up the rosemary.  Turn off the heat and with a hand immersion blender, puree the beans.  (You can also do this in batches with a regular blender.)  Pour in a bit more bean liquid of necessary to achieve desired consistency.  Once beans are pureed, add the olive oil and stir to mix thoroughly.  Add salt and pepper to taste and serve.