Italian-Style Lamb Shanks with Cannellini Beans Recipe

How To Prepare Italian-Style Lamb Shanks with Cannellini Beans? 😍😍🌈🌈

Ingredients:

• kosher salt

• 225g dried cannellini or white northern beans

• 4 lamb shanks (about 1.5 kg)

• 2 tablespoons extra-virgin olive oil

• ½ cup dry white wine or dry white vermouth

• 1 bay leaf

• 1 medium onion, quartered

• 2 garlic cloves, minced

• 2 large carrots, coarsely chopped

• 1 small fennel bulb, quartered

• 2 cups chicken stock (plus additional if needed)

• 1 medium tomato, seeded and chopped

• Freshly ground black pepper

Instructions:

1. In a large bowl, dissolve 1 tablespoon of kosher salt in 1 litre of water. Add the beans and soak at room temperature for 8 to 24 hours. Rinse and drain.
2. Sprinkle the lamb shanks with 1 ½ teaspoons of salt. Cover with aluminium foil and let sit at room temperature for 20 minutes to 2 hours. If resting longer than 1 hour, refrigerate.
3. Preheat a pot or wok with high heat. Add the olive oil and heat until shimmering. Pat the lamb shanks dry with a paper towel. Brown two shanks for about 5 minutes on each side, then transfer to a plate. Repeat with the remaining shanks.
4. Add the wine to the pot, scraping up any browned bits from the bottom. Simmer until the wine reduces by half.
5. Incorporate the bay leaf, onion, garlic, half of the carrot, and fennel. Return the browned shanks to the pot and pour in the chicken stock.
6. Close the lid and cook for 1 hour 30 minutes. Transfer the shanks to a plate. Strain the sauce into a fat separator or bowl, discarding the vegetables. Let the fat rise for a few minutes, then return the sauce to the pot, spooning off excess fat.
7. Add the beans, remaining carrot, and tomato to the pot, ensuring the beans are covered by about an inch of liquid. If needed, add more stock. Return the lamb shanks to the pot.
8. Close the lid and cook for 30 minutes. Taste and adjust seasoning, adding more salt and freshly ground black pepper as necessary. Serve the beans in bowls topped with a lamb shank and sprinkle with fennel fronds if desired. Enjoy!