dish
Mark Miller's Braised Lamb Shanks with Scarlet Runner Beans and Ricotta

4
Serves
730
Calories
16
Nutrients
18
Vitamins

Ingredients

3 tablespoons olive oil
1 ounce dried mushrooms , any variety
8 cloves garlic
1 1/2 cups red wine
1/2 cup tomato puree
8 cups Basic Chicken Stock (see recipe), or low-sodium canned
2 sprigs fresh thyme
1 cup ricotta cheese
1/4 cup chopped, fresh basil
1/8 cup chopped, fresh mint
1 cup cooked scarlet runner beans or fava beans

Cooking Instructions

1. Preheat the oven to 350°F.

2. Season the lamb shanks with salt and pepper. Heat the olive oil over medium heat in a braising pan or stew pot. Add the shanks and brown well on all sides.

3. Remove the shanks from the pan and sauté the carrots, onions, shallots and mushrooms, stirring occasionally until lightly browned, about 6 to 8 minutes. Add the garlic and cook about 1 to 2 minutes more.

4. Add the red wine and tomato puree, and simmer until the volume has reduced by half, about 6 to 8 minutes.

5. Add the stock, browned shanks, bay leaves and thyme, and bring to a simmer. Cover and cook in the oven until the meat is tender, about 1 1/2 hours.

6. Meanwhile, combine the ricotta cheese with the basil and mint. Set aside.

7. Strain and reserve the stock and keep the shanks warm on the side. Return the strained stock to the stove and simmer until the volume has reduced by half, about 15 minutes. Adjust the salt and pepper to taste.

8. Heat the beans in the sauce.

9. Place each shank in the center of a large warm bowl. Pour the sauce and beans over and around the shanks. Spoon the ricotta mixture on top of the beans.

Serving Size: 1 shank plus vegetables

Nutrition Information

Number of Servings: 4
Calories
730
Protein
66 g
Total Carbohydrate
37 g
Dietary Fiber
5 g
Soluble Fiber
1 g
Insoluble Fiber
1 g
Sugar
13 g
Total Fat
32 g
Saturated Fat
12 g
Monounsaturated Fat
14 g
Polyunsaturated Fat
2 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
185 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
2 g
Percent Calories from Protein
34 %
Percent Calories from Carbohydrate
19 %
Percent Calories from Fat
37 %
Vitamin A
9201 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
1 mg
Vitamin B3 - Niacin
16 mg
Vitamin B6
1 mg
Vitamin B12
6 mcg
Biotin
8 mcg
Vitamin C
32 mg
Vitamin D
8 IU
Folate
131 mcg
Vitamin E
5 IU
Vitamin K
5 mcg
Pantothenic Acid
2 mg
Calcium
256 mg
Iron
7 mg
Phosphorus
653 mg
Potassium
1451 mg
Sodium
1568 mg
Zinc
10 mg