Lamb Shanks

with optional White Bean Purée

(Adapted by Deborah Weinberger & Charles Hoyt from a recipe by Molly O'Neil in the New York Times)

Ingredients Directions
  • 1 tbs. vegetable oil
  • 2 lbs of lamb shanks
  • 2 garlics, minced
  • 1 cup red wine
  • 3 celery ribs, large dice
  • 3 carrots, large dice
  • 2 anchovy fillets
  • 2 cups chicken broth
  • 2 cups tomato purée
  • 1 bay leaf
  • 1 tbs. Fresh thyme
  • ½ tsp. whole black peppercorns
  • 1 cup chopped parsley

1. Sear lamb shanks in oil until golden brown, about 5 minutes a side. Remove and set aside. Sauté onion and garlic in same pan for about 5 minutes. Add wine, increase heat and reduce by about a half.

2. Add all remaining ingredients, except parsley, stir, then return shanks to mixture. Partly cover and simmer for about 3 hours. Remove bay leaf, test seasonings and add salt and pepper as needed. Serve garnished with parsley, and try a white bean purée as accompaniment. An unctuous meal!

White Bean Purée

Ingredients Directions
  • 1 pound Great Northern Beans
  • 2 bay leaves
  • 3 crushed garlic cloves
  • 4 sprigs fresh thyme
  • 1 quart chicken broth
  • ½ tsp. salt
  • fresh ground pepper

Cook beans in a pressure cooker or saucepan, with other ingredients. When cooked, purée in a food processor until smooth.

Return to Sheep's Creek Farm Lamb Recipes page.

© 1998 Ronald Florence
Last modified: Fri Jan 30 18:04:45 EST 1998