Stewed Lamb Shanks
Submitted by lhadnow
Stewed lamb shanks braised with great northern beans, tomato, red wine, rosemary, and bay. A rustic Italian-style one-pot dinner with fork-tender meat falling off the bone.
YIELD
8 servingsPREP
10 minCOOK
2 hrsREADY
2 hrsStewed lamb shanks is a rustic Italian-leaning braise where tough, gelatinous meat and dried great northern beans cook together until both are tender and the broth has thickened into something between stew and pot roast.
The two-vessel start is intentional. Searing the shanks in a skillet builds a deep fond, and sautéing the carrots, onions, celery, and garlic in the same pan picks up every speck of caramelized flavor. The whole thing then transfers to a stockpot for the long simmer.
Cracked shank bones (ask the butcher to do this) release marrow during the cook, enriching the broth with body and depth that pure stock alone can’t deliver. The beans soak up everything around them and finish creamy on the inside, firm on the outside.
A generous handful of fresh rosemary and a couple of bay leaves give the herbal backbone. They get fished out at the end so nothing surprises you on the spoon.
Pro Tips
- Soak the beans overnight. Skipping the soak adds an hour to cook time and gives uneven texture.
- Skim the surface during the simmer to remove rendered fat. Cleaner braise, brighter flavor.
- Use a heavy stockpot or Dutch oven for even, gentle heat distribution over the two-hour cook.
- Make this a day ahead. The flavor deepens overnight, and the chilled fat lifts off cleanly the next morning.
Variations
Ingredients
Directions
Soak the beans overnight in water to cover and drain.
Season lamb shanks with 1 teaspoon of the salt and pepper to taste.
In a large deep skillet, heat the olive oil over medium-high heat.
Add the lamb shanks on all sides about 10 minutes.
Remove browned shanks to a platter.
Add the garlic, carrots, onions and celery to the skillet and cook until softened, about 10 minutes.
Pour in the wine and cook 2 minutes.
Transfer mixture to a large stockpot.
Add the tomatoes, using back of spoon to break up.
Add the beans, shanks, stock, rosemary and bay leaves.
Bring to a boil, reduce to a simmer and skim surface as needed.
Cover and cook until lamb and beans are tender, about 2 hours.
Skim as much fat as possible from surface.
Remove shanks, using tongs, to 8 individual plates.
Season the bean mixture with salt & pepper if needed.
Discard the rosemary and bay leaves.
Using a slotted spoon, arrange some of the bean mixture around each lamb shank.
Serve immediately
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