Made with red wine, veggies and more, this ridiculously tender lamb is packed with flavor.
4 lamb shanks, trimmed (about 3/4 pounds each)
2 tablespoons flour
2 tablespoons salt
1 tablespoon ground black pepper
1 teaspoon cumin, ground
3 tablespoons olive oil
1 cup carrots, diced
1 cup celery, diced
2 cups onion, diced
3 cloves garlic, crushed
2 cups dry red wine
1 (28 ounces) can diced tomatoes
3 tablespoons tomato paste
1 bay leaf
4 sprigs fresh thyme
2 sprigs fresh rosemary
1 cinnamon stick
1 cup chicken broth
2 (15 ounces) cans cannellini beans, drained & rinsed
2 tablespoons Herbs de Provence
3 tablespoons flat leaf parsley, chopped
Combine the flour, salt, ground pepper and cumin. Season the lamb shanks with the spice mixture. Heat 3 tablespoons olive oil in a large Dutch oven. Sear the lamb shanks on all sides, in batches if necessary.
Remove the seared lamb shanks from the Dutch oven and add in the carrots, celery, onion and garlic. Sauté for 5 minutes until tender. Deglaze with the red wine. Add in the tomatoes, tomato paste, bay leaf, thyme, rosemary, cinnamon stick and chicken broth. Bring the liquid to a simmer and place the lamb shanks back in. Cover and braise on low heat for 90 minutes.
Toss the cannellini beans in a bowl with the Herbs de Provence. Set aside.
Remove the cover from the Dutch oven and gently add in the cannellini beans. Season with salt and pepper to taste. Simmer with the cover off for 30 minutes.
Remove the lamb shanks. Spoon a portion of the cannellini beans onto a plate and rest a lamb shank on top. Garnish with some fresh chopped parsley.