- 2 tablespoon olive oil
- 8 lamb shanks, trimmed of visible fat
- Salt and pepper
- 1 medium onion, chopped
- 3 medium carrots, peeled and sliced crosswise into 1/2-inch pieces
- 3 celery ribs, sliced crosswise into 1/2-inch pieces
- 2 tablespoons tomato paste
- 1-1/2 tablespoons herbs de Provence
- 4 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup dry red wine
- 1-3/4 cups low sodium chicken broth
- 1 can diced tomatoes with juice
- 1 can white beans (great northern or cannellini), drained and rinsed
In a large Dutch oven over medium-high heat, add oil. Season lamb with salt and pepper. Add to hot oil and cook, browning each side, about 4 minutes per side (if necessary, cook in batches). Remove shanks to a clean plate and set aside.
Add onion, carrots, celery, tomato paste, herbs de Provence, garlic, salt and pepper; cook until softened, about 5 minutes. Add wine, scraping up any brown bits on the bottom of the pan.
Add broth, tomatoes and beans; bring mixture to a simmer. Nestle browned lamb shanks into broth mixture; cover and cook until meat is tender and easily falls off the bone, about 1-1/2 to 2-1/2 hours, depending on size of shanks. Place shanks in individual shallow bowls or plates. Divide vegetables and sauce among bowl.
Serve with a simple green salad (arugula or mixed greens dressed with lemon juice and extra virgin olive oil) and whole grain crusty bread.