Lamb Shanks And Bean Stew Recipe


Preparation Time10 MinCooking Time2 Hr 20 Min
Ready In2 Hr 30 MinDifficulty LevelMedium
Health IndexHealthyServings6
MethodMain Ingredient


 Navy beans1 1⁄2 Cup (24 tbs), dry
 Pepper1 Dash
 Lamb shank crosscuts6
 Cooking oil2 Tablespoon
 Onion1⁄2 Cup (8 tbs), chopped
 Carrots2 Cup (32 tbs), sliced
 Chicken broth13 3⁄4 Ounce, can (1 can)
 Salt1 Teaspoon
 Bay leaf1
 Dried thyme1⁄4 Teaspoon, crushed
 Dried rosemary1⁄4 Teaspoon, crushed
 All purpose flour2 Tablespoon


Cover beans with 3 1/2 cups water.
Bring to boiling; simmer 2 minutes.
Remove from heat; let stand 1 hour.
Brown the shanks in hot oil for 25 to 30 minutes over medium heat; remove from pan.
Drain off excess fat, reserving 2 tablespoons in skillet.
Cook onion in drippings till tender.
Stir in beans and remaining ingredients except flour.
Place shanks on top.
Bring to boiling.
Cover and simmer till shanks and beans are tender, about 1 1/2 hours.
Remove shanks to platter.
Remove bay leaf.
Skim off excess fat.
Blend 1/4 cup cold water into flour.
Stir into vegetables; bring to boiling.