Braised Lamb Shanks with Roasted Garlic and White Beans
| Yield: | 4 Servings |
| Categories: | Vegetables, Main Dishes, Meats, Low-Calorie |
| 1 | c | Dried Cannellini, great Northern or navy beans |
| 1 | lg | Head garlic |
| 1 | tb | Olive oil |
| 4 | Lamb shanks, trimmed of fat and membrane (1 pound) | |
| 2 | sm | Carrots, peeled and diced |
| 1 | Onion, chopped | |
| 1 | Stalk celery, diced | |
| 1/2 | c | Dry red wine |
| 1/2 | c | Defatted beef stock |
| 28 | oz | Plum tomatoes, drained (1 can) |
| 2 | tb | Chopped fresh rosemary -or- 2 ts dried |
| 1 | Bay leaf | |
| Salt and freshly ground pepper to taste |
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