Braised Lamb Shanks with Beans and Tomatoes
Preheat oven to 350 degrees. Heat oil in a large Dutch oven over medium-high heat. Season lamb shanks with salt and pepper. Add the shanks to hot oil and cook, browning each side, about 4 minutes per side (if necessary, cook in batches). Remove shanks to a clean plate and set aside.
Add onion, carrot, celery, tomato paste, herbs de Provence, garlic, ¼ teaspoon salt and ¼ teaspoon pepper, cook until softened, about 5 minutes. Add wine, scraping up any brown bits on the bottom of the pan.
Add broth, tomatoes and beans; bring mixture to a simmer. Nestle browned lamb shanks into broth mixture; cover and cook until meat is tender and easily falls off the bone about 1½ to 2½ hours, depending on size of shanks. Place shanks in individual shallow bowl or plates. Divide vegetables and sauce among bowls.
4 lamb shanks
1 medium onion
2 med size
2 celerey ribs
4 garlic cloves
(about 1 pound each) trim of visible fat.
carrots peeled and sliced crosswise into 1/2in pieces
sliced crosswise into ½ inch pieces
Herbs de Provence
dry red wine
low-sodium chicken broth
white beans, drained and rinsed
diced tomatoes with juice