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Lamb Shanks Provencale

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  Great northern white beans/Dried lima beans 1 Pound
  Onions 3 Medium, chopped to make 1 1/2 cups)
  Vegetable oil 2 Tablespoon
  Tomatoes 1 Pound
  Salt 3 Teaspoon
  Savory 1 Teaspoon, crumbled (Leaf)
  Garlic 2 Clove (10 gm), slivered
  Lamb shank 4 Pound (6 pieces)
  Water 1⁄2 Cup (8 tbs)
  Chopped parsley 1 Tablespoon (for garnish)

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 min-utes, 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 liquid to come just to top of beans.
5 Bake, uncovered, in moderate oven (350°) 2 hours, or until meat is tender, stirring oc-casionally with fork.
Add more liquid if needed.
Garnish with parsley, if you wish.

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