Provençal Braised Lamb Shanks with White Bean & Herb Ragout
Prep 20 min · Cook 3 h · Serves 4 · medium
Tender lamb shanks slow-braised in a rich tomato-wine reduction with cannellini beans, rosemary, and thyme, served alongside creamy polenta with roasted root vegetables. A classic French Provençal braise that fills your kitchen with aromatic warmth.
Ingredients
- 4 pieces (about 12 oz each) lamb shanks, trimmed of excess fat
- 3 tbsp extra virgin olive oil, divided
- 1 large yellow onion, diced
- 6 cloves garlic cloves, minced
- 2 stalks celery, chopped
- 2 medium carrot, chopped
- 1 can (28 oz) diced tomatoes, no sugar added
- 1 cup dry red wine, full-bodied
- 2 cups low-sodium vegetable broth
- 1.5 cups cannellini beans, cooked or canned, drained and rinsed
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 leaf bay leaf
- 0.5 cup black olives
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