Lamb Shanks with White Beans; Slow Cooked##
- 2 Cans Cannellini Beans
- 2 Lamb Shanks
- 1/4 Teaspoon Freshly Ground Black Pepper
- 2 Tablespoons All-Purpose Flour
- 2 Tablespoons Olive Oil
- 2 Large Shallots, Chopped
- 2 Carrots, Chopped
- 2 Celery Ribs, Diced
- 6 Cloves Garlic, Minced
- 2 Teaspoons Chopped Fresh Rosemary
- 1 Cup Dry Red Cooking Wine
- 2 Cups Low-Sodium Beef Broth
- 1 Cup Water
- 1 Tablespoon Tomato Paste
- 1/2 Teaspoon Sea Salt
- 2 Teaspoons Lemon Zest
- 1/4 Cup Chopped Italian Flat Leaf Parsley, Divided
- Preheat oven to 300 degrees
- Open Beans and place in a medium bowl
- Pat lamb shanks dry; season with ground black pepper and dust with flour. Heat oil in pressure cooker over medium-high heat. Cook lamb shanks one at a time, turning to brown on all sides, about 10 minutes per shank. Transfer to a plate and set aside.
- Cook and stir shallots, carrots, celery, and garlic in the oil left in a large Dutch Oven until shallots are golden brown, about 15 minutes. Add rosemary and red cooking wine; cook for 2 minutes, scraping up any browned bits from the bottom of the pan. Add drained beans, beef broth, and water; season to taste with more black pepper. Return the lamb shanks to the pot.
- Cover the Dutch Oven with lid; bake in oven for 3 hours until fork tender.
- Remove lid; stir in tomato paste, salt, lemon zest, and half of the chopped parsley.
- Spoon bean and vegetable mixture into large shallow bowls; top with lamb shank meat and sauce. Sprinkle servings with remaining parsley.
- Serve with artisan crostini and rice pilaf.
- NOTE: YOU MAY SUB BEEF SHANKS IF DESIRED