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Braised Lamb Shanks With Roasted Garlic & Whi

Category: Main Course

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(4.0) by 2 users

Ingredients:

1 cup Dried Cannellini, great Northern or navy beans
1 large Head garlic
1 tbsp Olive oil
4 Lamb shanks, trimmed of fat and membrane (1 pound)
2 small Carrots, peeled and diced
1 Onion, chopped
1 Stalk celery, diced
1/2 cup Dry red wine
1/2 cup Defatted beef stock
28 oz Plum tomatoes, drained (1 can)
2 tbsp Chopped fresh rosemary -or- 2 ts dried
1 Bay leaf
Salt and freshly ground pepper to taste

Instructions:

Sort beans, discarding any debris. Rinse and place in a large bowl.
Cover with cold water and let soak for at least 8 hours of overnight.
Alternatively, in a large pot, cover beans with water and bring to a
boil. Boil for 2 minutes. Remove from the heat and let stand for 1
hour. Preheat oven to 300 degrees. Remove as much of the outer husk
of the garlic as possible without separating the colves. Wrap loosely
in aluminum foil and bake for 30 minutes. Unwrap foil and separate
the cloves slightly so that they cook evenly. Wrap again and bake for
30 minutes longer, or until the garlic is very soft. Set aside to
cool. Increase oven temperature to 325 degrees. In a Dutch oven, heat
1 1/2 teaspoons oil over medium-high heat. Add lamb shanks and brown
on all sides. Remove from the pan and drain on paper towels. Add the
remaining 1 1/2 teaspoons oil to the pan, then add carrots, onions
and celery; saute for 2 to 3 minutes, or until softened. Add wine and
cook until it has reduced by half, 5 to 7 minutes. Stir in beef
stock, tomatoes, rosemary and bay leaf. Peel half the roasted garlic
cloves and add to the pan; bring to a boil. Return the meat to the
pan, cover tightly and place in the oven. Bake for 1 1/2 to 2 hours,
turning the shanks occasionally, or until the meat is very tender.
Meanwhile, drain beans and place in a large heavy pot. Add water to
cover by about 4 inches and bring to a boil. Reduce heat to low and
simmer for 45 minutes to 1 hour, or until the beans are tender.
Drain. (This recipe can be prepared ahead to this point. Cover and
refrigerate the stew and beans separately for up to 2 days. Lift off
fat that has solidified on the surface of the stew and reheat before
proceeding.) With tongs, transfer the shanks to a plate, cover and
keep warm. Remove bay leaf from the sauce and skim off fat. Boil the
sauce for about 5 minutes, or until slightly thickened. Peel the
remaining roasted garlic and add to the sauce along with the drained
beans. Heat through and season with salt and pepper. Mound the bean
mixture on a platter and place the lamb shanks on top. Serves 4.
CALORIES: 445 PER SERVING; PROTEIN: 40 GRAMS; FAT: 10 GRAMS;
CARBOHYDRATE: 46 GRAMS; SODIUM: 518 MILLIGRAMS; CHOLESTEROL: 89
MILLIGRAMS.