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Corona Home Cooking: Lamb Shanks with Cannellini Beans

Cooped up at home due to coronavirus, cooking every night of the week is starting to weigh on all of us. However, here at Mount Salem Kitchen, we’re hoping to help you liven up your dinner table with some tried-and-tested homemade recipes that we’ve been cooking up at our Pittstown farm.

For the next few weeks, tune into our blog to see what weekly recipe we’re currently clamoring over in our new Corona Home Cooking series. Don’t forget to let us know how it went by emailing us at info@mountsalemkitchen.com, or dropping us a line on our Instagram and Facebook pages!

Read more: Coronavirus Or Not, Always Follow These Food Safety Tips

The first recipe we’re delighted to share with you is our Lamb Shanks with Cannellini Beans. With the current cold, rainy weather, we were craving comfort food last week and this recipe certainly delivered, as it will continue to do so as we move forward into another week of unfortunate weather.

And that’s not all, folks – part of a healthy Mediterranean diet, this recipe is a far cry from the junk food many of us are falling victim to. Plus, it’s easy to prepare – no special equipment or skills necessary – and its ingredients are readily available and inexpensive.

Lamb Shanks with Cannellini Beans

Ingredients (serves four)

  • 2 lamb shanks (about 1 ½ pounds total)
  • 2 tablespoons olive oil
  • 2 medium onions, chopped
  • 3 large carrots, peeled, cut into 1/4-inch-thick rounds
  • 5 garlic cloves, minced
  • 2 C. dry red wine
  • 1 28-ounce can chopped tomatoes with juices
  • 16 oz chicken stock
  • 1 14 1/2-ounce can beef broth
  • 1 bunch of fresh thyme, tied with butchers twine (or 1 teaspoon dried)
  • 2 Meyer lemons, quartered (or 1 T. grated lemon peel)
  • 3 14-oz. cans of cannellini beans, drained and rinsed

Instructions

  1. Season shanks with salt and pepper, then add oil to a heavy large pot over medium-high
    heat. Brown on all sides, about 8 minutes, and then transfer shanks to a plate.
  2. Add onions, carrots and garlic to pot and sauté until onions are translucent, about 7
    minutes, and then add the remaining ingredients. Return shanks to pot, pushing them
    below the surface to submerge, and then bring the pot to boil; then simmer uncovered for
    60 minutes.
  3. Add the cannellini beans and simmer for an additional 60 minutes.
  4. Transfer the shanks to a cutting board and cover loosely with foil. Use a fork and sharp
    knife to remove the meat from the shanks into spoon or fork-size pieces and return them to
    the pot.
  5. Using the back of a wooden spoon, mash some of the beans (about ½ C.) against the inside
    of the pot, stir and correct the seasoning with salt and pepper. Simmer for another 10
    minutes and then serve in bowls with crusty bread.

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