Serves: 8
Total Calories: 949

1 can cannellini beans, drained and rinsed
2 tablespoons polyunsaturated oil
6 1/2 pounds lamb shanks
1 onion, diced
1 rib celery, diced
2 carrots, diced
8 cloves garlic, minced
2 cups red wine
1 cup low salt chicken stock
1 1/2 cups canned diced tomatoes
4 tablespoons tomato paste
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1 bay leaf
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh lemon zest
3 tablespoons flat leaf parsley, chopped

Warm the olive oil in a Dutch oven over medium high heat and brown the lamb shanks on all sides for 12 minutes, 2 at a time and transfer to a plate. Add the onion, celery and carrots to the pan and sauté until tender. Add the garlic and cook stirring for 2 minutes. Add the beans, wine, stock, tomatoes, tomato paste, thyme, basil and bay leaf. Add the lamb shanks, cover and simmer for 3/12 hours. Season with the salt and pepper. Garnish with lemon zest and parsley.

Nutritional Facts:

Serves: 8
Total Calories: 949
Calories from Fat: 435

More Recipes from the The Happy Heart Cookbook Cookbook:
Braised Lamb with Lemon
Butterflied Leg of Lamb
Braised Lamb Shanks
Braised Lamb Shanks with White Beans
Persian Lamb Stew
Shish Kabob 1
Shish Kabob 2
Spiced Lamb Riblets