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Pot-Roasted Lamb Shanks with Cannellini Beans

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 From 6 ratings.

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rating Kathym

The shanks were outstanding done this way - I had very lean shanks, so the cooking method really worked well - I cheated with the beans and used canned rinsed and rinsed with my "gut feel" on how to present the beans.

 Made the chard as well, which is part of the menu - a great meal with an inexpensive Bordeaux from Medosc - Chateau Greysac

rating CBHinmon
The temperature was not hot enough or the cooking time not long enough to break down the gluten. The lamb shanks were tough and underdone.
rating isha

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Pot-Roasted Lamb Shanks with Cannellini Beans

  • make ahead MAKE-AHEAD
ACTIVE TIME: 30 MIN
TOTAL TIME: 2 HRS 30 MIN plus overnight soaking
SERVES: 4
For a comforting wintry meal, F&W Test Kitchen Supervisor Marcia Kiesel, adopts Simple French Food author Richard Olney's method of roasting lamb shanks at a low temperature with no added liquid. The spare ingredients yield an incredibly rich sauce that infuses the beans. The currant and berry notes in a right bank Bordeaux brighten this luxurious dish.
ingredients
  • 1 1/2 cups dried cannellini beans, soaked overnight and drained
  • 1 bay leaf
  • 4 meaty lamb shanks
  • Salt and freshly ground black pepper
  • 4 large garlic cloves, unpeeled
  • 3 cups chicken stock
  • 1 teaspoon sherry vinegar
  • 1 teaspoon chopped thyme
directions
  1. In a large saucepan, cover the beans and the bay leaf with 2 inches of water and bring to a boil. Simmer over low heat until the beans are tender, about 2 hours. Drain the beans and discard the bay leaf.
  2. Meanwhile, preheat the oven to 300°. Heat an enameled cast-iron casserole that's large enough to hold the lamb shanks in a single layer. Season the shanks with salt and black pepper and cook over moderate heat, turning a few times, until lightly browned all over, about 15 minutes. Nestle the garlic cloves among the shanks. Cover and cook in the oven for about 1 hour and 45 minutes, turning 3 times, until the shanks are very tender.
  3. Reduce the oven temperature to 200°. Transfer the shanks to a small roasting pan, and the garlic cloves to a small bowl. Cover the shanks with foil and keep warm in the oven. Strain the juices from the casserole into a bowl and skim off the fat. Return the juices to the casserole, add the chicken stock and set the casserole over a burner. Boil over high heat until the juices have reduced to 2 cups, about 12 minutes.
  4. Peel the garlic cloves and add the sherry vinegar. With a fork, mash to a paste. Add the garlic paste to the juices in the casserole and stir in the beans and thyme. Simmer over low heat for 5 minutes. Season with salt and black pepper.
  5. Place the lamb shanks on plates and serve with the beans.

MAKE AHEAD The beans can be prepared through Step 1 and refrigerated overnight in their liquid. The lamb can be prepared through Step 2 and refrigerated overnight.

SERVE WITH Chard with Orange and Bacon.

WINE These succulent lamb shanks will go best with a Merlot-dominated red Bordeaux from what's known as the right bank—the appellation of Pomerol, for instance. Merlot's gamey, black cherry depth, which the 2005 Christian Moueix Pomerol has in abundance, is potent enough to pair with rich meats; at the same time it's not so tannic that it will conflict with the orange-spiked Swiss chard.

Recipe by Marcia Kiesel
From Bargain Bordeaux & Luxurious Dinners: Right Bank
This recipe originally appeared in February, 2008.