Braised Lamb Shanks with White Beans and Tomatoes

Serving Size: Makes 4 servings
Prep Time: 15 minutes
Cook Time: 2 - 2 1/2 hours

Ingredients

1 tablespoon olive oil
4 lamb shanks
1/8 teaspoon salt
1/8 teaspoon pepper
1 medium onion, chopped
2 medium carrots, peeled and sliced
2 celery ribs, sliced crosswise into 1/2-inch pieces
2 tablespoons tomato paste
1 1/2 tablespoons herbs de provence
4 garlic cloves, minced
1/4 cup dry red wine
1 1/2 cups low-sodium chicken broth
1 can white beans (great northern or cannellini)
1 can diced tomatoes and juice

Instructions

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, 1/8 teaspoon salt and 1/8 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 1 1/2 to 2 1/2 hours depending on size of shanks. Place shanks in individual shallow bowls or plates. Divide vegetables and sauce among bowls.