Number of servings :
Cooking time: 1 ½ hour
Type of meal : | Main Courses | Main Courses
Special diet :
4 lamb shanks (about 3 lbs/1.5 kg)
3/4 tsp (3 mL) salt
1/2 tsp (2 mL) black pepper
3 tbsp (45 mL) all-purpose flour
3 tbsp (45 L) olive oil
1 large yellow onion, finely chopped
4 cloves garlic, finely chopped
1/2 cup (125 mL) dry white wine
2 cups (500 mL) canned tomatoes, chopped with their juice
2/3 cup (150 mL) canned reduced-sodium chicken broth
3 strips orange zest (each 3 inches by 1/4 inch)
1/4 cup (50 mL) orange juice
1/3 cup (75 mL) chopped fresh basil
2 cups (500 mL) cooked white kidney beans OR 2 cans (15 oz/450g each) white cannellini beans, drained and rinsed
With a sharp paring knife, remove membrane (fell) from lamb shanks and discard. Sprinkle shanks with 1/2 teaspoon of the salt, and pepper. Dredge in flour, shaking off excess.
In a 6-quart Dutch oven over moderate heat, heat oil for 1 minute. Add shanks and cook, in batches if necessary, until browned — about 5 minutes. Remove and set aside.
Preheat the oven to 350°F (180°C). Add onion and garlic to the Dutch oven and cook, stirring frequently, until soft — about 5 minutes. Add wine, increase the heat to high, and cook for 1 minute, stirring constantly to loosen browned bits. Add tomatoes, stock, orange zest and juice, basil, and the remaining 1/4 teaspoon salt and bring to boil. Add reserved lamb and return to a boil.
Transfer the Dutch oven to the middle rack of the oven and bake, covered, for 1 hour. Turn lamb, add beans, and bake, covered, until lamb is tender — about 40 minutes more.
Makes 6 servings.
Imported on 2011-01-20 16:41:26 — Original ID:136