Bistro Style Lamb Shanks
- 4 Moody’s lamb shanks
- 12 oz dried beans navy or great northern
- 3 T olive oil
- 1 onion, large finely chopped
- 1 to 2 carrots finely chopped
- 3 celery stalks finely chopped
- 4 cloves garlic, large minced
- 1 bay leaf
- ½ t dried thyme
- 1 T dried rosemary
- 2 T chopped fresh parsley or 1 T dried
- Freshly ground pepper to taste
- 1 can 14.5 oz whole tomatoes, chopped
- 2 T tomato paste
- ¾ cup beef stock
- ¾ cup light red wine i.e. Merlot
Place the beans in a medium saucepan and cover with water. Bring to a boil and cook for 2 to 3 minutes. Remove from heat; cover and let set for about 1 hour. Drain.
Meanwhile, preheat the oven to 350°.
Brown the lamb shanks in the oil over medium-high heat in an oven-proof sauté pan large enough to hold the shanks in one layer. Remove from pan when browned and set aside.
Sauté the onion, carrot and celery in the same pan over medium heat until lightly browned. Add the garlic and cook for another minute or so. Add the stock, wine and 1 ½ cups of water to the pan; deglaze, making certain to scrape up all the brown bits. Return the shanks to the pan and add the drained beans. Add the bay leaf, thyme, rosemary, parsley and pepper. Do not add salt at this point.
Cover the casserole tightly and cook in the oven for 1 to 1 ½ hours or until the beans are tender. Add tomatoes, tomato paste and salt to taste. Cover and cook for an additional 1 ½ hours.
Using a hand blender, purée a little of the beans, vegetables and liquid in the pan (or put several ladles of the mixture into a blender or food processor). Stir to combine.
Serve one lamb shank and a portion of the beans and sauce to each person. Garnish with freshly chopped parsley.
Wine pairing: Serve with a red blend.