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Lamb Shanks Provencale's picture
  Dried lima beans/Great northern white beans 1 Pound (1 Package)
  Water 8 Cup (128 tbs)
  Onions 3 Medium, chopped
  Vegetable oil 2 Tablespoon
  Canned tomatoes 1 Pound (1 Can)
  Salt 3 Teaspoon
  Leaf savory 1 Teaspoon, crumbled
  Garlic 2 Clove (10 gm), slivered
  Lamb shanks 6
  Water 1⁄4 Cup (4 tbs)

1. Combine beans with water in a kettle; heat to boiling; boil 2 minutes; cover. Remove from heat; let stand 1 hour.
2. Heat beans to boiling again; reduce heat; cover. Simmer 1 1/2 hours, or until tender. Drain, reserving liquid. Place beans in a large, shallow, baking dish.
3. Saute onion in oil until golden, about 8 minutes, in a large skillet. Add to beans; stir in tomatoes, salt and savory.
4. Insert garlic slivers in lamb shanks. Brown shanks on all sides, in same skillet; arrange on top of beans. Pour off all fat from skillet; add water; heat, stirring constantly to loosen browned bits; add to beans. Add enough of reserved bean liquid to come just to top of beans.
5. Bake in moderate oven (350°) 2 hours, or until meat is tender, stirring occasionally with fork. Add more liquid if needed. Garnish with chopped fresh parsley, if you wish.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
5 Minutes

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