Page 55 - One-Dish Meals

3. Preheat oven to 375˚F. Add garlic, carrots, and onion to Dutch oven;
cook 10 minutes or until browned and tender, stirring frequently. Add
1
1
flour, tomato paste, and remaining 1 ⁄2 teaspoons salt and ⁄2 teaspoon pep-
per. 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.

4. 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
1
1
half. Toss endive with oil mixture to coat. In 15 ⁄2" by 10 ⁄2" jelly-roll pan,
arrange endive, cut sides down.
5. 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.
6. 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.
E A C H S E R V I N G L A M B A N D B E A N S About 725 calories | 67 g protein |
46 g carbohydrate | 28 g total fat (11 g saturated) / 198 mg cholesterol |
1,110 mg sodium.

E A C H S E R V I N G E N D I V E About 30 calories | 1 g protein | 3 g carbohydrate |
2 g total fat (0 g saturated) | 0 mg cholesterol | 145 mg sodium.

Casseroles & Oven Dishes 55