Braised Lamb Shanks with White Beans
This is slow cooking at its best—a rustic, deeply satisfying dish that brings together tender Shannon Ranch lamb shanks, creamy white beans, and rich aromatics. Simmered in Shannon red wine with tomatoes, garlic, and herbs, the result is a melt-in-your-mouth meal with a depth of flavor that builds over hours. Finished with a bright lemon-parsley garnish, this dish is perfect for cool nights, long tables, and generous pours.
Adapted from Williams-Sonoma Seasonal Celebration Series, Autumn, by Joanne Weir (Time-Life Books, 1997).
Recipe Information
Prep Time: 180 Minutes
Cook Time: 176 Minutes
Total Time: 356 Minutes
Total Servings: 6
Ingredients
- 1.5 cup dried small white, white kidney or cannellini beans
- 2 tbsp extra-virgin olive oil
- 6 Shannon Ranch lamb shanks, each 1/2 to 3/4 lb
- 1 yellow onion (finely diced)
- 1 celery stalk (finely diced)
- 2 large carrots (peeled and finely diced)
- 6 garlic cloves (minced)
- 1.5 cup dry red wine such as Shannon Ridge High Elevation Cabernet Sauvignon
- 1.5 cup chicken broth
- 1.5 cup fresh or canned chopped tomatoes (peeled, seeded)
- 3 tbsp tomato paste
- 1 tsp fresh thyme (chopped)
- 1 bay leaf
- Salt and freshly ground pepper, to taste
- 1 tbsp shredded lemon zest
- 2 tbsp chopped fresh flat-leaf parsley
Directions
Pick over the beans and discard any misshapen beans and stones. Rinse the beans, place in a bowl and add water to cover generously. Let stand for about 3 hours.
Drain the beans and place in a saucepan with water to cover by 2 inches. Place over medium-high heat and bring to a boil. Reduce the heat to low and simmer, uncovered, until nearly tender, 45 to 60 minutes. Drain well.
Meanwhile, in a deep, heavy stock pot over medium heat, warm the olive oil. Add the lamb shanks and brown on all sides, 10 to 12 minutes. Transfer the shanks to a plate. Add the onion, celery and carrots to the pan and sauté over medium heat, stirring occasionally, until the onion is soft, about 10 minutes. Add the garlic and cook, stirring, for 1 minute. Add the wine, broth, tomatoes, tomato paste, thyme, bay leaf and lamb shanks. Bring to a boil over high heat. Reduce the heat to low, cover and simmer until the shanks can be easily pierced with a skewer, 1 1/2 to 2 hours.
Add the beans, stir well, cover and simmer gently until the lamb begins to fall from the bone and the beans are tender, about 30 minutes more. Season with salt and pepper. Remove the bay leaf and discard.
In a small bowl, stir together the lemon zest and parsley. Transfer the lamb shanks and beans to individual plates and garnish with the lemon zest-parsley mixture. Serve immediately.
Adapted from Williams-Sonoma Seasonal Celebration Series, Autumn, by Joanne Weir (Time-Life Books, 1997).
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