Lamb And Bean Casserole

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 4 small lamb shanks (1 lb each)
• 2 tablespoons all-purpose flour
• 1 tablespoon vegetable oil
• 1 stalk celery, diced
• 1 medium onion
• 1 (14 1/2 ounce) can no-salt-added stewed tomatoes
• 1 (14 ounce) can beef broth
• 1 garlic clove, minced
• 1 bay leaf
• 1/4 teaspoon salt
• 1 dash black pepper
• 1 (16 ounce) can beans or 1 (16 ounce) can cannellini beans
• 1 teaspoon chopped fresh parsley
• 1 lemon, rind of, grated

Recipe

• 1 preheat oven 350 degree f.
• 2 coat lamb shanks with flour.
• 3 add lamb shanks to a big casserole pan coated with vegetable oil.
• 4 cook lamb shanks on all sides.
• 5 transfer shanks to bowl.
• 6 in drippings from casserole pan, cook celery and onion over medium heat until well browned.
• 7 return shanks to casserole pan and add stewed tomatoes, beef beef broth, garlic, bay leaf, thyme, salt and pepper.
• 8 heat to boiling over high heat.
• 9 cover casserole pan and bake for 1 hour and 30 minutes or until lamb shanks are tender, turning meat once.
• 10 when lamb shanks are done, skim fat from liquid. stir in beans; heat through.
• 11 sprinkle with parsley and lemon peel and serve.