Lamb Shanks with Lemon and White Beans

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 16 ounce cannellini beans beans white divided rinsed drained canned
• 2 cups carrots cubed (1-inch)
• 0.5 teaspoon celery seeds 
• 1 teaspoon sage dried
• 1 cup cooking wine dry white
• 1 cup less-sodium chicken broth fat-free
• 48 ounce lamb shanks trimmed
• 2 tablespoons juice of lemon fresh
• 1 tablespoon lemon rind grated
• 0.8 teaspoon salt 
• 2 cups onion yellow chopped

Equipment

• bowl
• frying pan
• ziploc bags
• slotted spoon
• dutch oven

Directions

1. Heat a large Dutch oven over medium heat. Coat pan with cooking spray.
2. Add half of lamb to pan, and cook 9 minutes, browning on all sides.
3. Remove lamb from pan. Repeat procedure with cooking spray and remaining lamb.
4. Add onion and carrot to pan; cook for 4 minutes, stirring frequently. Increase heat to medium-high. Stir in wine, scraping pan to loosen browned bits.
5. Add rind and next 4 ingredients (through pepper); cook 5 minutes.
6. Add lamb and broth; bring to a simmer. Cover, reduce heat, and simmer 2 1/2 hours or until lamb is very tender.
7. Remove lamb and vegetables from pan with a slotted spoon; place in a large bowl.
8. Place a large zip-top plastic bag inside an 8-cup glass measure or bowl.
9. Pour broth mixture into bag; let stand 10 minutes (fat will rise to the top). Seal bag, and carefully snip off 1 bottom corner of bag.
10. Drain drippings into pan, stopping before fat layer reaches opening; discard fat.
11. Combine juice and 1 cup beans in a small bowl; mash with a fork until pastelike.
12. Add juice mixture and remaining beans to pan; stir well to combine.
13. Add lamb mixture; cook 5 minutes or until thoroughly heated.
14. Garnish with parsley, if desired.