Recipe: Rough Braised Lamb Shanks with Stewed White Beans

ROUGH BRAISED LAMB SHANKS

"Braising - the word itself is as warm as a favorite old cardigan. Nothing is quite so silky smooth and broadly flavorful as a lamb shank braised until it is falling off the bone. It is a rustic, country kind of dish, so no teeny tiny dicing for these vegetables, big chunks of everything. These lamb shanks are delectable when served in bowls over Stewed White Beans."

4 lamb shanks (about 1 pound each)
1 teaspoon coarse (kosher) salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil, divided use
1 onion, cut in half lengthwise and slivered
4 large cloves garlic, lightly crushed
1 sprig fresh rosemary
1 cup beef broth
1 cup dry red wine
3 red bell peppers, roasted and cut into 1-inch squares
2 bay leaves
2 tablespoons tomato paste
1 cup coarsely chopped ripe plum tomatoes
1/2 cup chopped fresh flat-leaf parsley
Stewed White Beans (recipe follows), for serving

Preheat the oven to 350 degrees F.

Rinse the lamb shanks and pat dry. Sprinkle them all over with the salt and pepper. Heat 2 tablespoons of the olive oil in a large heavy flameproof casserole over medium heat. Add the lamb shanks, in batches, and cook until well browned, about 8 minutes per batch. Transfer them to a plate. Discard any fat in the casserole.

Add the remaining 1 tablespoon olive oil to the casserole. Add the onion and cook over low heat until it is almost softened, 10 minutes. Add the garlic and rosemary and cook for 5 minutes more.

Add the broth, wine, roasted peppers, and bay leaves. Raise the heat to medium-high and bring to a boil. Return the lamb shanks to the casserole, cover, and transfer to the oven. Bake 1 hour, then stir in the tomato paste and the chopped tomatoes. Adjust the seasonings, if necessary, and bake, until the lamb shanks are tender, uncovered, 45 minutes more.

Before serving, remove the rosemary sprigs and bay leaves and stir in the chopped parsley. Spoon some Stewed White Beans into each of four shallow bowls. Carefully transfer a lamb shank to each bowl, spoon some of the sauce over each, and serve.

STEWED WHITE BEANS

"Beans are hearty, beans are healthy, beans are warming and rib-sticking. The trick is to cook the flavor in without cooking the texture out. Once they've been properly soaked, white kidney beans don't need more than 40 minutes of cooking time. Though beans work so well in winter, there is no reason not to include them in warm-weather menus as well. In spring, lightly toss them with dandelion greens in a simple vinaigrette. In summer, serve them as a cold salad with thinly sliced onions and crunchy celery."

12 ounces dried white kidney beans
4 ounces slab bacon, rind discarded, cut into 1/4-inch pieces
4 tablespoons extra-virgin olive oil, divided use
1 onion, cut into 1/4-inch dice
2 carrots, peeled and cut into 1/4-inch dice
1 tablespoon finely minced garlic
3 sprigs fresh thyme
3 whole cloves
2 bay leaves
Coarse (kosher) salt and freshly ground black pepper, to taste
2 to 3 tablespoons chopped fresh flat-leaf parsley

Pick over the beans, discarding any debris. Place them in a bowl, add cold water to cover by 2 inches, and soak overnight.

Drain and rise the beans and place them in a large pot. Set them aside.

Place the bacon and 2 tablespoons of the olive oil in a skillet over low heat and cook to render the fat, 6 to 7 minutes. Add the onion, carrots, and garlic. Cook, stirring occasionally, until the vegetables are slightly softened, about 10 minutes.

Using a slotted spoon, transfer the bacon and vegetables to the pot with the beans. Add the thyme, cloves, bay leaves, and 8 cups water. Bring to a boil over high heat, skimming off any foam that rises to the top. Reduce the heat to medium-low and simmer, uncovered, stirring once or twice, until the beans are just tender (not mushy), 35 to 40 minutes.

Drain the beans in a colander and return them to the pot. Discard the thyme sprigs, cloves, and bay leaves. Stir in the remaining 2 tablespoons olive oil. Season with salt and pepper. Stir in the parsley and serve hot.

Makes 4 servings
Source: Celebrate! by Sheila Lukins, Workman