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2 cups dried white beans
6 cups low-sodium chicken broth
4 cloves garlic, peeled and divided
2 fresh rosemary springs, divided
2 fresh sage leaves, chopped
1-1/2 teaspoons salt, divided
¼ teaspoon ground black pepper
4 lamb shanks
3 tablespoons olive oil, divided
1 onion, peeled and chopped
1 cup Pedroncelli RRV Pinot Noir
2 cups low-sodium beef broth
Heat oven to 325 degrees
Place beans in a large, heavy-duty pot with enough water to cover by 6 inches. Bring to a boil over high heat. Simmer for one minute, remove from heat and cover. Let sit for 1-2 hours.
Drain beans and return to pot with chicken broth, 2 whole cloves of garlic and one sprig of rosemary. Bring to boil over medium-high heat. Reduce heat to low, partially cover and cook until tender, about 2 hours, stirring occasionally. Add a little water if beans get dry. Add 1 teaspoon of salt during the last 15 minutes of cooking.
Chop remaining cloves of garlic and fresh sage.
Season lamb shanks with remaining ½ teaspoon salt and pepper. Heat 2 tablespoons of oil in large flameproof casserole or oven-safe skillet with high sides. Add shanks and brown on all sides. Remove lamb shanks and set aside.
Add onion, chopped garlic and sage to casserole and sauté for 2 minutes in remainder of olive oil. Add wine and bring to a boil, scraping the bottom to remove any browned bits. Add beef broth, lamb shanks and remaining sprig of rosemary. Bring to a boil, cover and place in oven. Cook until meat is fork tender, about 1-1/2 hours.
When beans are tender, drain and discard rosemary and garlic. Toss with 1 tablespoon olive oil. Serve shanks on bed of white beans.
Pedroncelli Winery ~ A Sonoma County Tradition Since 1927