Braised Lamb Shanks with Roasted Garlic and White Beans

Title:
Braised Lamb Shanks with Roasted Garlic and White Beans

Yield:
4 Servings

Categories:
Meats,
Main
Dishes,
Low-cal,
Vegetables




Ingredients:





     1 c  Dried Cannellini, great


          - Northern or navy beans


     1 lg Head garlic


     1 tb Olive oil


     4    Lamb shanks, trimmed of fat


          - and membrane (1 pound)


     2 sm Carrots, peeled and diced


     1    Onion, chopped


     1    Stalk celery, diced


   1/2 c  Dry red wine


   1/2 c  Defatted beef stock


    28 oz Plum tomatoes, drained


          - (1 can)


     2 tb Chopped fresh rosemary -or-


          - 2 ts dried


     1    Bay leaf


          Salt and freshly ground


          - pepper to taste






 Sort beans, discarding any debris.  Rinse and place in a large bowl. Cover


 with cold water and let soak for at least 8 hours of overnight.


 Alternatively, in a large pot, cover beans with water and bring to a boil.


 Boil for 2 minutes.  Remove from the heat and let stand for 1 hour. Preheat


 oven to 300 degrees.  Remove as much of the outer husk of the garlic as


 possible without separating the colves.  Wrap loosely in aluminum foil and


 bake for 30 minutes. Unwrap foil and separate the cloves slightly so that


 they cook evenly. Wrap again and bake for 30 minutes longer, or until the


 garlic is very soft. Set aside to cool. Increase oven temperature to 325


 degrees. In a Dutch oven, heat 1 1/2 teaspoons oil over medium-high heat.


 Add lamb shanks and brown on all sides. Remove from the pan and drain on


 paper towels. Add the remaining 1 1/2 teaspoons oil to the pan, then add


 carrots, onions and celery; saute for 2 to 3 minutes, or until softened.


 Add wine and cook until it has reduced by half, 5 to 7 minutes. Stir in


 beef stock, tomatoes, rosemary and bay leaf. Peel half the roasted garlic


 cloves and add to the pan; bring to a boil. Return the meat to the pan,


 cover tightly and place in the oven. Bake for 1 1/2 to 2 hours, turning the


 shanks occasionally, or until the meat is very tender. Meanwhile, drain


 beans and place in a large heavy pot.  Add water to cover by about 4 inches


 and bring to a boil.  Reduce heat to low and simmer for 45 minutes to 1


 hour, or until the beans are tender.  Drain.  (This recipe can be prepared


 ahead to this point.  Cover and refrigerate the stew and beans separately


 for up to 2 days.  Lift off fat that has solidified on the surface of the


 stew and reheat before proceeding.) With tongs, transfer the shanks to a


 plate, cover and keep warm.  Remove bay leaf from the sauce and skim off


 fat.  Boil the sauce for about 5 minutes, or until slightly thickened. Peel


 the remaining roasted garlic and add to the sauce along with the drained


 beans.  Heat through and season with salt and pepper. Mound the bean


 mixture on a platter and place the lamb shanks on top. Serves 4. CALORIES:


 445 PER SERVING; PROTEIN: 40 GRAMS; FAT: 10 GRAMS; CARBOHYDRATE: 46 GRAMS;


 SODIUM: 518 MILLIGRAMS; CHOLESTEROL: 89 MILLIGRAMS.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip