Lamb shank with white beans and tomatoes

By Anthony on January 26, 2014 11:34 PM


So we got a half of a lamb from the farm across the street, which included the front and rear shank. What to do? I had already prepared some navy beans, so I browned the lamb shanks in a big pan, with a little olive, garlic, and savory herbs (thyme, sage, rosemary), and then once they were browned covered them with my beans and two cans of Italian tomatoes. I think I cooked it all down for at least 2 hours, maybe more. Plenty of salt and pepper... and that's about it. Maybe you could cal it "Agnello e fagioli all'uccelletto"?

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