Lamb Shank with White Beans
It has been very cold here, so a hearty dish like this hits the spot. It is mini-version of the classic French combination of lamb with white beans. I used lamb shanks instead of the traditional leg or shoulder.
There are many versions of the dish "out there" but I chose to use Julia Child's from Mastering the Art of French Cooking and adapted it for 2.
Takes 3 - 4 hours to make the dish, so give yourself plenty of time. And remember to soak the beans overnight.
Braised Lamb Shanks with White Beans
(adapted from Mastering the art of French Cooking)
Serves 2 generously
2 lamb shanks
2 to 3 T. rendered pork fat or cooking oil
1 carrot, sliced
1 large onion, sliced
1 cup dry white wine
1/4 t. salt
1/8 t. pepper
2 to 3 cups of beef stock
2 parsley sprigs or 1/2 t. dried parsley
1 bay leaf
1/2 t. rosemary, fresh, chopped
1-2 unpeeled cloves garlic
1.5 T. tomato paste
1 1/4 cups cooked white Great Northern beans or 2 15.5-ounce cans
For the lamb:
Preheat the oven to 350 degrees.
Pour off the excess browning fat.
Season the lamb and place it, its fattiest side up, in the casserole.
Surround it with the browned vegetables.
Bring to a simmer on top of the stove.
Lay aluminum foil over the top of the casserole, then the casserole cover.
Turn and baste meat every half hour.
After 2 hours, Remove the lamb from the casserole when it is to within half an hour of being done.
Return meat and stock to the casserole and surround with the beans.
Bring the casserole again to the simmer on top of the stove.