• 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.

Servings: 4

Prep Time: 15 Min

Cook Time: 2-2 1/2 Hours