Lamb Shanks with White Beans and Roasted Endive
Instructions:
- This hearty braise of rich lamb will warm and cheer you even in the coldest of winter nights
- WHI T E BEANS AND LAMB SHANKS
- 1 package (16 ounces) dry Great Northern beans
- 8 small lamb shanks (about 1 pound each)
- 21⁄2 teaspoons salt
- 1 teaspoon coarsely ground black pepper
- 2 tablespoons vegetable oil
- 6 medium garlic cloves, crushed with side of chef’s knife
- 4 carrots, each peeled and cut into 1-inch pieces
- 1 large onion, coarsely chopped
- 1⁄4 cup all-purpose flour
- 2 tablespoons tomato paste
- 2 cups dry white wine
- 1 can (14 to 141⁄2 ounces) chicken broth (13⁄4 cups)
- 1 cup water
- 2 sprigs fresh rosemary, plus 8 sprigs for garnish
- ROAS T ED ENDIVE
- 1 tablespoon olive oil
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon coarsely ground black pepper
- 8 medium heads Belgian endive (about 11⁄2 pounds)
- Prepare White Beans:
- In 4-quart saucepan, place beans and enough water to cover by 2 inches; heat to boiling over high heat. Remove saucepan from heat; set aside 40 minutes to soften beans. Drain. (Or, if you prefer, soak beans overnight in cold water. Drain.)
- Meanwhile, prepare Lamb Shanks:
- Pat shanks dry with paper towels; sprinkle with 1 teaspoon salt and 1⁄2 teaspoon pepper. In 8-quart Dutch oven, heat oil over medium-high heat until very hot but not smoking.Add shanks, in batches, and cook 12 to 15 minutes, turning to brown all sides. Transfer shanks to large bowl as they brown. If necessary, reduce heat to medium before adding second batch of shanks to prevent overbrowning.
- Preheat oven to 375°F. Add garlic, carrots, and onion to Dutch oven; cook 10 minutes or until browned and tender, stirring frequently. Add flour, tomato paste, and remaining 11⁄2 teaspoons salt and 1⁄2 teaspoon pepper. Cook 2 minutes, stirring constantly. Add wine and heat to boiling, stirring until browned bits are loosened from bottom of Dutch oven; boil 5 minutes.Add broth and water; heat to boiling. Stir in beans and 2 sprigs rosemary and return shanks to Dutch oven; heat to boiling. Cover Dutch oven and bake 1 hour.
- Meanwhile, prepare Roasted Endive: In large bowl, with fork, mix olive oil, salt, and pepper. Trim root ends of endive and cut each lengthwise in half. Toss endive with oil mixture to coat. In 151⁄2" by 101⁄2" jelly-roll pan, arrange endive, cut sides down.
- After 1 hour, turn shanks over; replace cover. Place endive and shanks in same oven. Bake shanks and endive 1 hour or until meat is fork-tender and easily separates from bone and endive is very tender and bottoms begin to brown.
- When shanks are done, transfer to large bowl. Skim and discard fat from liquid. Remove and discard rosemary. To serve, onto each of 8 large dinner plates, spoon some beans and cooking liquid; top with a lamb shank and 2 endive halves. Garnish with a rosemary sprig.