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Braised Lamb Shanks With White Beans

Miriam Rubin, Greene County food writer

The lamb shank recipe is tried and true. Serve with good, crusty bread for sopping purposes. Shanks can be hard to find, so if you happen upon them, buy them up and pop in the freezer to use another time.

Braised Lamb Shanks With White Beans

  • 4 lamb shanks (about 3 pounds), trimmed
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons all-purpose flour
  • 3 tablespoons olive oil
  • 1 large onion, chopped fine
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine
  • 14 1/2-ounce can diced canned tomatoes, with their juices
  • 2/3 cup reduced-sodium chicken broth
  • 3 strips orange peel, removed with vegetable peeler
  • 1/4 cup fresh orange juice
  • 1/3 cup chopped fresh basil
  • 2 cans (15 ounces each) cannellini beans, rinsed and drained

Preheat oven to 350 degrees. Sprinkle shanks with 1/2 teaspoon of the salt and the pepper. Coat in flour, shaking off excess.

In a large Dutch oven over medium heat, heat oil. Add shanks and cook -- in batches if needed -- until browned, 5 minutes. Remove from pot.

Add onion and garlic to pot. Cook, stirring frequently, until tender, 5 minutes. Add wine; increase heat and cook, stirring constantly to loosen browned bits, 1 minute. Add tomatoes, broth, orange peel and juice, basil and remaining 1/4 teaspoon salt. Bring to boil. Add shanks; return to boil.

Cover, place in oven and bake 1 hour. Turn lamb, add beans, cover and bake until lamb is very tender, about 40 minutes longer. Serve in soup plates with beans and pan juices. Makes 4 servings.

"Reader's Digest Kitchen Secrets"

Thursday, January 02, 2003

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