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Stewed Lamb Shanks

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Recipe

Stewed Lamb Shanks recipe

 

Yield

8 servings

Prep

10 min

Cook

2 hrs

Ready

2 hrs

Ingredients

Amount Measure Ingredient Features
8 lamb shanks
bones cracked
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4 teaspoons kosher salt
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5 garlic cloves
minced
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1 large onions
diced
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4 medium carrots
diced
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3 stalks celery
diced
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1 cup red wine
dry
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28 ounces tomatoes
in puree
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1 pound great northern beans
dried
8 cups chicken broth
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3 sprigs rosemary leaves
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2 bay leaves
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Ingredients

Amount Measure Ingredient Features
8 each lamb shanks
bones cracked
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2E+1 ml kosher salt
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5 cloves garlic cloves
minced
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1 large onions
diced
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4 medium carrots
diced
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3 stalks celery
diced
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237 ml red wine
dry
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809.2 ml/g tomatoes
in puree
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453.6 g great northern beans
dried
1.9 l chicken broth
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3 sprigs rosemary leaves
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2 each bay leaves
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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



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 426g (15.0 oz)
Amount per Serving
Calories 19316% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 7mg 2%
Sodium 1551mg 65%
Total Carbohydrate 10g 10%
Dietary Fiber 5g 20%
Sugars g
Protein 24g
Vitamin A 116% Vitamin C 27%
Calcium 7% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 

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