Braised Lamb Shanks With White Bean Puree
Published August 18, 1992
- Total Time
- 3 hours 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
6 lamb shanks
Salt and freshly ground pepper to taste
3 to 4 tablespoons olive oil
3 cloves garlic, peeled and crushed
1 medium onion, peeled and cut in large pieces
4 ribs celery, cut in ¾-inch slices
2 carrots, peeled and cut in ¾-inch slices
2 ½ cups red wine
2 small bay leaves
4 anchovy fillets
1 ¼ cups veal or beef stock
1 35-ounce can Italian plum tomatoes, strained and crushed
12 black peppercorns
Bean puree (see recipe)
Nutritional analysis per serving (6 servings)
18 grams carbs; 301 milligrams cholesterol; 1141 calories; 31 grams monosaturated fat; 4 grams polyunsaturated fat; 30 grams saturated fat; 70 grams fat; 5 grams fiber; 1974 milligrams sodium; 89 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 325 degrees. Season shanks with salt and pepper. Heat olive oil in a large saute pan. Put 3 shanks in the pan and brown well on all sides. Transfer shanks to a large roasting pan. Repeat with remaining shanks, adding oil if needed.
- Step 2
Put garlic, onion, celery and carrot in the pan. Cook 30 seconds. Add half the wine and deglaze the pan. Add the vegetable-wine mixture to the roasting pan. Add the remaining ingredients. Put the roasting pan on a burner and bring to a simmer. (Shanks should be almost covered with liquid; if necessary, add water.) Cover with aluminum foil. Put in oven and bake until meat is very tender, about 2 ½ hours.
- Step 3
Remove shanks from liquid and keep warm. Strain liquid through a fine sieve into a large saucepan. Degrease. Simmer until sauce is thick enough to coat a spoon. Season with salt and pepper. Put shanks over a mound of bean puree and top with sauce.
Private Notes
Comments
This is a wonderful recipe. I do not strain the sauce because I love eating those well-cooked almost creamy vegetables as part of the meal. I used to make the bean puree but lately I have added cooked white beans to the meat at the end of the cooking. Serve this with some rice and a nice fresh green salad. It benefits from being eaten the next day, or the day after that.
I had made Valenti’s lamb shanks many many times. Absolutely delicious and a consistent crowd pleaser. Make a day ahead and reheat. great for dinner parties. RIP Chef Valenti.
Meh. Better lamb recipes can be found here. Too many tomatoes, wants to be a pasta sauce. Try Florence Fabricants shanks with white beans...
Change wine to 2 cups red wine.