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braised lamb shank minestra

Braised Lamb Shank Minestra

Scott Duncan
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Servings 4 people

Ingredients
  

  • 1 onion, chopped
  • 1 carrot, diced
  • 4 cloves garlic, chopped
  • Pinch red pepper flakes
  • 1 T finely chopped fresh rosemary
  • 3-4 sprigs of fresh thyme
  • 1 bay leaf
  • 3-4 C water
  • 2 15 oz. cans of cannellini beans, drained and rinsed
  • 1 lb hearty greens, cleaned and chopped
  • 1 T red wine vinegar
  • Extra virgin olive oil, optional
  • Grated parmesan cheese, optional

Instructions
 

  • Preheat large Dutch oven over medium high heat
  • Salt and pepper lamb shanks to taste.
  • Add 4 T olive oil to Dutch oven and sear lamb shanks 5-6 minutes per side until browned.
  • Add onion and carrots.
  • Sauté 5-6 minutes, until onions are translucent.
  • Add garlic, red pepper flakes, salt & pepper to taste.
  • Sauté 1-2 minutes.
  • Add enough water to cover ¾ of the lamb shanks.
  • Add bay leaf, rosemary, and thyme sprigs.
  • Bring to boil, cover, and reduce to simmer. Simmer for 1 ½ - 2 hours.
  • Remove lamb shanks and reserve.
  • Remove thyme stems and bay leaf, then discard.
  • Add cannellini beans and bring to boil.
  • Stir in greens and cook until wilted.
  • Adjust seasoning as desired.
  • Remove from heat and add red wine vinegar.
  • Return meat to the pot to serve.
  • Top with extra virgin olive oil and parmesan cheese, if desired
Keyword lamb