Page 54 - One-Dish Meals

Lamb Shanks with White Beans

and Roasted Endive

This hearty braise of rich lamb will warm and cheer you even in the
coldest of winter nights (see photo on page 51).
1
P R E P 1 ⁄2 hours B A K E 2 hours M A K E S 8 main-dish servings
W H I T E B E A N S A N D L A M B 2 tablespoons tomato paste
S H A N K S
2 cups dry white wine
1 package (16 ounces) dry Great
1
1 can (14 to 14 ⁄2 ounces) chicken
Northern beans
3
broth (1 ⁄4 cups)
8 small lamb shanks (about 1
1 cup water
pound each)
2 sprigs fresh rosemary, plus 8 sprigs
1
2 ⁄2 teaspoons salt
for garnish
1 teaspoon coarsely ground black
pepper
R OA S T E D E N D I V E
2 tablespoons vegetable oil
1 tablespoon olive oil
6 medium garlic cloves, crushed with
1 ⁄2 teaspoon salt
side of chef’s knife
1 ⁄4 teaspoon coarsely ground black
4 carrots, each peeled and cut into
1-inch pieces pepper
1 large onion, coarsely chopped 8 medium heads Belgian endive
1
(about 1 ⁄2 pounds)
1 ⁄4 cup all-purpose flour
1. 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.)

2. Meanwhile, prepare Lamb Shanks: Pat shanks dry with paper towels;
sprinkle with 1 teaspoon salt and ⁄2 teaspoon pepper. In 8-quart Dutch
1
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.

54 Casseroles & Oven Dishes