Dinner

Lamb Shanks with Beans and Herbs is for Dinner.

Lamb Shanks with Beans and Herbs takes 480 minutes to prepare.

Lamb Shanks with Beans and Herbs takes 158 minutes to cook.

Lamb Shanks with Beans and Herbs makes 4 servings.

The ingredients for Lamb Shanks with Beans and Herbs are:

175g/1 cup cannellini beans or other dried bean, soaked overnight in cold water (may also substitute two 14 oz cans beans
150ml/2/3 cup water
3 tbsp olive oil
4 lamb shanks,225g/8oz each (I just use one 500g lamb shoulder, cut into chunks)
1 large onion, chopped
450g/1 lb carrots, cut into thick chunks
2 celery sticks, cut into thick chunks
450g/1 lb tomatoes, quartered
250ml/1 cup vegetable stock
4 fresh rosemary sprigs
2 bay leaves
salt and ground black pepper

Here is how you make Lamb Shanks with Beans and Herbs:

1. Soak a large clay pot in cold water for 20 minutes, then drain. Drain and rinse cannellini beans and place in a large pan of unsalted boiling water and boil rapidly for 10 minutes, then drain.2. Place the 150ml/2/3 cup water in the soaked clay pot and then add the drained cannellini beans.3. Heat 2 tbsp olive oil in a large frying pan, add the lamb and cook over high heat, turning the lamb occasionally until brown on all sides. Remove the lamb with a slotted spoon and set aside.4. Add the remaining oil to the pan, then add the onion and saute for 5 minutes until soft and translucent. 5. Add the carrots and celery to the pan and cook for 2-3 minutes. Stir in the quartered tomatoes and vegetable stock and mix well. Transfer the vegetable mixture to the clay pot and season well with salt and pepper, then add the fresh rosemary and bay leaves and stir again to combine. 6. Place the lamb shanks on top of the beans and vegetables. Cover the clay pot and place it in an unheated oven. Set the oven to 220C/425F/Gas 7 and cook for about 30 minutes, or until the liquid is bubbling. 7. Reduce the oven temperature to 160C/325F/Gas 3 and cook for about 1.5 hours, or until the meat is tender. Check the seasoning and serve on warmed plates, placing each lamb shank on a bed of beans and vegetables.Makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user IMASWEETIE27.

The nutritional information for Lamb Shanks with Beans and Herbs is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 456.6

• Total Fat: 26.5 g
• Cholesterol: 97.5 mg
• Sodium: 392.5 mg
• Total Carbs: 28.0 g
• Dietary Fiber: 8.6 g
• Protein: 29.3 g