Lamb shanks with white beans from The Way We Cook: Recipes from the New American Kitchen by Sheryl Julian and Julie Riven

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Accompaniments: Crusty smashed potatoes; Potato crisps with fresh herbs

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • blintz on February 12, 2017

    My go-to Lamb shank recipe. Rich and delicious. Our tradition is to make a ton on the first big snowstorm, and invite the neighbors. In my oven (or maybe it's the size of the shanks) it seems to take longer than stated, so I make the recipe the day before, de-fat and then put it in the oven for another hour the next day to serve. I add parsnips and extra garlic to the veggies and serve the tapenade on the side. White beans make a nice accompaniment.

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