4 servings

Preparation time:  15 minutes  Cook time:  2 to 2-1/2 hours


1       tablespoon olive oil

4      Anderson RanchAmerican Lamb shanks (about 1 pound each), trimmed of visible fat

Salt and pepper

1        medium onion, chopped

2        medium carrots, peeled and sliced crosswise into 1/2-inch pieces

2        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

1/4        cup dry red wine

1-1/2        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.