Ingredients:
4 small lamb shanks ( 1 Lb each)
2 tablespoons all-purpose flour
1 tablespoon vegetable oil
1 stalk celery, diced
1 medium onions
1 (14 1/2 ounce) cans no-salt-added stewed tomatoes
1 (14 ounce) cans beef broth
1 garlic cloves, minced
1 bay leaves
1/4 teaspoon salt
1 dash black pepper
1 (16 ounce) cans white beans or 1 (16 ounce) cans cannellini beans
1 teaspoon chopped fresh parsley
1 lemons, rind of, grated
Directions:
Preheat oven 350 degree F.
Coat lamb shanks with flour.
Add lamb shanks to a big casserole pan coated with vegetable oil.
Cook lamb shanks on all sides.
Transfer shanks to bowl.
In drippings from casserole pan, cook celery and onion over medium heat until well browned.
Return shanks to casserole pan and add stewed tomatoes, beef beef broth, garlic, bay leaf, thyme, salt and pepper.
Heat to boiling over high heat.
Cover casserole pan and bake for 1 hour and 30 minutes or until lamb shanks are tender, turning meat once.
When lamb shanks are done, skim fat from liquid. Stir in white beans; heat through.
Sprinkle with parsley and lemon peel and serve.
Servings: 4
Time preparation: 30 min.
Time total: 90 min.