Lamb Shanks with Cannelini Beans and Arugula Recipe

Looking for an easy Lamb shanks with cannelini beans and arugula recipe? Learn how to make Lamb shanks with cannelini beans and arugula using healthy ingredients.


Submitted by ehoag80

Makes 4 servings



The lamb shanks need four hours roasting time, but you are rewarded with flavorful meat that falls off the bone. Don't worry too much about the size of the chopped veggies needed in the stewpot - they will be discarded before serving. If you can't find lamb shanks, veal shanks would work as well.

Recipe Ingredients for Lamb shanks with cannelini beans and arugula

907 1/5 grams Lamb, Leg, Shank Half
250 4/5 grams Cannellini Beans
6 clove Garlic
1 tbsp, ground Basil, Dried
1 medium (2-1/2" dia) Onions
1 glass (3.5 fl oz) Wine
2 cup Soup, stock, chicken, home-prepared
2 cup Arugula

Recipe Directions for Lamb shanks with cannelini beans and arugula

  1. Heat oven to 325 degrees. Heat a Dutch oven over a medium flame and coat the bottom with olive oil. Sprinkle salt and pepper over the lamb shanks and brown in the hot oil, turning to brown all sides. Remove the browned lamb shanks to a plate.

  2. Add the onion and garlic to the Dutch oven and stir for three or four minutes, or until the onion is soft. Do not let the onions burn!

  3. Remove from heat. Pour the wine and chicken stock over the onions, add the fresh basil leaves and stir well.

  4. Nestle the browned lamb shanks into the stock. Cover and place in the oven. Roast for two hours. Remove from the oven and carefully turn the lamb shanks over. Cover and return to oven for two additional hours.

  5. Remove from oven and carefully place the lamb shanks on a plate and cover tightly with foil. (The meat will be virtually falling off the bone - I used tongs to brace the shanks from the top and used a metal spatula to lift from the bottom.)

  6. Pour the stock through a mesh strainer into a small saucepan. Discard the onion mixture. Heat the stock until just boiling. Taste for salt and add if needed. Mix one teaspoon of the cornstarch with a tablespoon of water, and slowly pour the cornstarch mixture into the sauce while constantly whisking to thicken the sauce a bit. Add the rinsed and drained beans to the hot sauce, just to heat through, about three minutes.

  7. Place a large handful of fresh arugula leaves in the bottom of two pasta bowls. Use a slotted spoon to remove the warmed beans from the sauce and distribute evenly over the arugula. Place one lamb shank over the beans in each plate. Ladle the sauce evenly over the lamb shank on each plate. Garnish with a bit of slivered basil leaves, if desired.

Categories

Main Dish

Nutrition Facts
Serving Size 478.4g
Amount Per Serving
Calories
535
Calories from Fat
150
% Daily Value*
Total Fat
16.7g
26%
Saturated Fat
5.8g
29%
Trans Fat
0.0g
Cholesterol
201mg
67%
Sodium
523mg
22%
Potassium
1061mg
30%
Total Carbohydrates
19.1g
6%
Dietary Fiber
4.7g
19%
Sugars
3.5g
Protein
70.9g
Vitamin A 7% Vitamin C 10%
Calcium 10% Iron 37%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C+
  Good points
  • Low in sugar
  • High in niacin
  • Very high in selenium
  • High in vitamin B12
  • High in zinc
  •   Bad points
  • High in cholesterol
  • Contains alcohol
  • Join Calorie Count - It's Easy and Free!
    CREATE FREE ACCOUNT
    Advertisement