Oven-Braised Lamb Shanks With White Be..

Cooking Instructions

Place rack in center of oven. Heat oven to 500F.

Place shanks in a 14 x 12 x 2-inch roasting pan so that they do not touch one another. Roast for 20 minutes. Remove from oven. Use tongs to turn shanks and add whole onions to the pan, turning to coat with fat. Return to oven, rotating pan so that the end that was in the back of the oven is now in the front of the oven. Roast another 10 minutes. Add the garlic cloves. Roast 10 minutes more. Shanks will be crusty and brown. Reduce oven temperature to 375F.

Remove shanks, onions, and garlic to a plate. Pour or spoon off fat from pan, reserving 2 tablespoons. Place the pan on top of the stove over high heat. Add 1 cup water and let it come to a boil. Scrape pan with a wooden spoon to deglaze all browned matter. Reserve liquid.

Using the reserved fat, grease the bottom and sides of a 10 1/2-inch-wide (7-quart) stainless steel, enameled cast iron or tin-lined copper casserole with a tightly fitting lid. Place half of the beans in the greased pot. Add onions, garlic, shanks, and the bouquet garni in an even layer and top with the rest of the beans. Add tomato puree, wine, stock, and reserved deglazing liquid. Cover and bring to a boil over high heat. Cook in oven for 2 hours. Remove from oven. This dish can be prepared to this point a day ahead of time. Be sure to return to room temperature (about 1 hour) before continuing with recipe.

Sprinkle with salt and work salt down into mixture by wiggling a wooden spoon into it in various places. Return to 375F oven, uncovered, and cook 20 minutes, or until warm throughout, adding more liquid as necessary.

Wine Pairing(s)

Rocca delle Macie Chianti Classico

Evel Vinho Tinto

Torres Celeste

Pago de Florentino Tinto

Jorge Ordoñez Victoria

Charles Krug Merlot

Miguel Torres Salmos

Nevis Bluff Pinot Noir

Apex Merlot

Rombauer Merlot