Cooking is a lot of work so I like to get more than one meal out of my efforts. I also like to stretch my money. When I make these lamb shanks and beans I always make more than enough and used the leftovers for various recipes later in the week.

Lamb Shanks with Cannellini Beans

2 tablespoons oil, divided
1 1/2 cups chopped leeks
1/2 cup diced carrot
6 cups water
2 bay leaves
3/4 lb cannellini beans, soaked overnight
2 large lamb shanks, excess fat trimmed
Salt and freshly ground black pepper to taste
2 tsp balsamic vinegar
2 tsp fresh chopped rosemary

Heat 1 tablespoon oil in a heavy dutch oven. Add leeks and carrots and cook for a minute or two. Add beans, water, bay leaves, and lamb shanks. Cover and place in Sun Oven for approx. 3 hours. Remove lamb shanks. Drain beans (reserve liquid for future use). Return beans to pot, season with remaining tablespoon oil, balsamic vinegar, chopped rosemary, salt and pepper. Remove meat from bones and serve with beans.

Makes 4 servings

A side of dark greens, steamed, and sauteed with garlic and olive oil will complete your meal.

Do not be tempted to throw away the cooking liquid. It can be used to make the best Pasta e Fagioli (pasta and bean soup) you’ve ever tasted.

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