Ingredients
- 6 (3/4-pound) lamb shanks, trimmed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups finely chopped carrot
- 1 cup finely chopped onion
- 1 cup finely chopped celery
- 1 cup dry red wine
- 1/2 cup beef broth
- 1 1/2 teaspoons dried rosemary
- 2 (14.5-ounce) cans diced tomatoes
- 2 bay leaves
- 1 cup dried cannellini beans or other white beans
- 4 bacon slices
- 4 garlic cloves, sliced
- Rosemary sprigs (optional)
Description
MyRecipes
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter