Braised Lamb Shanks With Roasted Garlic& White Beans

Ingredients

some sort beans
260 gr cannellini
1 head garlic
16 ml olive oil
2 carrots
1 onion
1 stalk celery
120 ml dry wine
120 ml defatted beef stock
525 gr tomatoes
7 gr rosemary
1 bay leaf
1 salt
7 ml oil over high hea lamb shanks
7 ml oil to the
1/2 garlic

Instructions

can be prepared ahead to this point. Cover and refrigerate the stew and beans separately for up to 2 days. Lift off fat that has solidified on the surface of the stew and reheat before proceeding.) With tongs, transfer the shanks to a plate, cover and keep warm. Remove bay leaf from the sauce and skim off fat. Boil the sauce for about 5 minutes, or until slightly thickened. Peel the remaining roasted garlic and add to the sauce along with the drained beans. Heat through and season with salt and pepper. Mound the bean mixture on a platter and place the lamb shanks on top. Serves 4. CALORIES: 445 PER SERVING; PROTEIN: 40 GRAMS; FAT: 10 GRAMS; CARBOHYDRATE: 46 GRAMS; SODIUM: 518 MILLIGRAMS; CHOLESTEROL: 89 MILLIGRAMS.