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Lamb Shanks with Rosemary and White Bea




Source of Recipe


Australia


Recipe Introduction


Recipe Serves 4-6


List of Ingredients




6 lamb shanks
4 tablespoons olive oil
1/8 cup garlic, chopped
1 teaspoon rosemary, dry, crumbled
6 cups tomatoes, canned
1 cup beef stock

SEASONED FLOUR

1/2 cup flour
1/4 tablespoon paprika
pinch cayenne pepper
1 teaspoon salt
1/8 teaspoon black pepper, crushed

WHITE BEAN SALAD

1 1/2 tablespoons olive oil
1/2 tablespoon garlic, chopped
1/2 tablespoon rosemary, dry, crumbled
1 1/2 cups beef stock
6 cups white beans, canned




Recipe



In a large bowl, prepare seasoned flour and liberally coat shanks with it.
In a heavy-bottomed pan, heat 4 tablespoons of oil and brown shanks on all sides. Remove shanks from pan and add 1/8 cup of garlic and 1 teaspoon of rosemary. Cook about 2 minutes until garlic is lightly browned. Add the tomatoes and 1 cup of beef broth. Return the shanks to the pan, bring to a boil and reduce to a simmer. Simmer for 2 1/2 hours until the shanks are tender, adding more stock if the liquid starts to dry out.
To prepare the white beans, heat the remaining 1 1/2 tablespoons of olive oil in a saute pan over low heat. Add the remaining 1/2 tablespoon garlic and cook 30 seconds. Add the beans, remaining 1/2 tablespoon rosemary and remaining 1 1/2 cups beef stock. Heat through.
For each serving, place 1 cup of the bean mixture on a plate. Top with one shank and approximately 1/2 cup of the sauce.