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A Cooking Adventure with Thom

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Italian Lamb Shanks

with White Beans

Thom Hackett
Serves:  2




All ingredients are to be organic.



2 lamb shanks

2 tablespoons extra virgin olive oil

1 onion, chopped

1 medium carrots, chopped

1 celery ribs, chopped

2 garlic cloves, thinly sliced

8 oz diced tomatoes in juice

1 rosemary sprig

˝ teaspoon dried thyme

˝ cup dried cannellini beans, picked over

2 cups water

Cooking Method

Pat lamb shanks dry and season with salt and pepper.


Heat oil and brown shanks well.

1.      Transfer to plate.

2.      Add onion, carrots, celery and garlic to pan and sauté until golden brown.

3.      Add tomatoes with juice, rosemary and thyme and cook, stirring, one minute.

4.      Stir in beans, water, and ˝ teaspoon each of salt and pepper.

5.      Return shanks to pan and bring to a boil.

6.      Transfer to a slow cooker and cook on low setting for 8 hours.


Transfer shanks to cutting board and coarsely shred meat.

·         Spoon the bean and vegetable mixture into large shallow bowls, then top with lamb and sauce.


Garnish with chopped, flat parsley.

819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183