Braised Lamb Shanks with White Beans, Swiss Chard, and Marjoram

Published January 1, 1995.

Why this recipe works:

For our lamb shanks recipe, we found that we preferred to braise them in the oven rather than on the stovetop, as the oven provided more even heat. Browning the shanks over high heat in a skillet first added a great deal of flavor to the dish. For our lamb shanks recipe we braised the shanks… read more

For our lamb shanks recipe, we found that we preferred to braise them in the oven rather than on the stovetop, as the oven provided more even heat. Browning the shanks over high heat in a skillet first added a great deal of flavor to the dish. For our lamb shanks recipe we braised the shanks in chicken stock (which complemented, rather than overpowered, the lamb, as beef or veal stock might have), white wine, and herbs.

less

Serves 6

If you're using smaller shanks than the ones called for in this recipe, reduce the braising time from 1 1/2 hours to 1 hour.

Ingredients

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection