Lamb shanks are slowly braised with aromatic veggies in this perfect early spring dinner for two. The recipe fits right into my busy day. After some initial prep, the meal is mostly hands off until dinner time. It’s easy, and the entire dish can be cooked in one pan, so cleanup is a snap!
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White beans are a traditional accompaniment to this dish. I opted for canned beans to save time.
Choose lamb shanks weighing about 10-12 oz. each, they will shrink during cooking. Use a deep, oven safe skillet or braising pan with a cover. A Dutch oven would also work well.
2 Servings
Ingredients:
- 2 lamb shanks, about 1-1/2 lbs. total
- 1/4 cup white rice flour
- 3 tbsp. olive oil
- salt and pepper to taste
- 1/4 cup white wine
- 1/2 cup gluten free chicken broth
- 1/2 sweet onion, diced
- 2 carrots, peeled and sliced
- 1/2 tsp. thyme
- 15 oz. can cannellini beans
- 1/4 cup gluten free chicken broth
Preparation:
Place 1/4 cup rice flour in a food safe plastic bag, add the lamb shanks and shake to coat. Discard any excess flour.
Heat a deep, oven safe skillet or braising pan with olive oil and brown the shanks on all sides. Season with salt and pepper.
Add 1/4 cup white wine to the skillet. Simmer on low heat until reduced by half. Season again with salt, pepper and thyme.
Add 1/2 cup chicken broth, along with the onions and the carrots.
Cover and place in the oven for 2 hours at 300°, turning once. See how the shanks have cooked down?
Drain and rinse the beans, and add them to the skillet with an additional 1/4 cup chicken broth. Cover and return to the oven for an additional 30 minutes.
Doesn’t that look delicious? The meat was so moist and tender, the beans full of flavor from the braising liquid. This meal was SO good, I must make it more often!
Notes ♪♫ Use plain white rice flour to coat the lamb shanks, it works well for browning meat. Save your expensive, gluten free all purpose blends for another recipe.
Originally posted 04/08/2019 Updated 05/29/2022
