Braised Lamb Shank With Kidney Beans

To combat the Polar Vortex blues, I've been cooking a lot of hearty fare. My favorite dish so far is this braised lamb shank.

The best part of this recipe is how easy it is. As a work-at-home mom, I really try to plan out dinner in the morning. Why the morning, you may ask? It's during the hours between 6:00 AM and 8:00 AM that I find myself in the kitchen making breakfast and packing the kids' lunches. So making meals is naturally on my mind. I might pull out all the ingredients for dinner and decide what time to actually start cooking the meal. I'll put an alarm on my phone or clock to let me know when I should stop working and put dinner together.

Since this is a braised meal and our dinner time is around 6:30 PM, I'll set my alarm 2:15 PM. It takes 15 minutes to prep and 4 hours to cook. The best part is that once I put the braising pot in to oven, I can go back to work.

2 lamp shoulder shanks (2 to 3 pounds of meat, bone in)
1 cup red wine (I use Beaujolais since I usually have an open bottle around the house)
2 cups chicken broth
1 15-oz can stewed tomatoes plus liquid, chopped
1 large onion, diced
5 cloves of garlic, smashed and chopped
2 medium carrots, diced
1 15-oz can of kidney beans, drained and rinsed
salt and pepper to taste

fresh cilantro

Preheat oven to 300 degrees.

Brown the lamp shanks in a braising pan. Add all the ingredients except the fresh cilantro. Cover pan and place in oven for 4 hours. After removing from oven, place in serving dish and top with chopped fresh cilantro.

Serve with cooked jasmine rice.