Mediterranean Lamb Shanks

Ingredients

• 1 lb. dry white lima beans, washed
• 1/2 cup all-purpose flour
• 2-1/2 tsp. salt
• 1/2 tsp. ground black pepper
• 6 lean lamb shanks
• 1/4 cup Bertolli® Classico™ Olive Oil
• 2 Tbsp. finely chopped garlic
• 2 cups chopped onion
• 2 cups chopped fennel
• 1 cup chopped carrot
• 1 cup dry white wine or beef broth
• 1 can (14-1/2 oz.) beef broth
• 1 can (14-1/2 oz.) diced tomatoes
• 1 Tbsp. chopped fresh rosemary

Directions

1. Preheat oven to 375°.   In large stockpot, cover beans with water and bring to a boil over high heat 2 minutes. Remove from heat and let stand 30 minutes. Stir and remove skins. Cover and continue cooking 15 minutes; drain.   In large plastic bag, combine flour, 2 teaspoons salt and pepper over lamb. Close bag and shake. In 12-inch skillet, heat 2 tablespoons Olive Oil over medium-high heat and cook onion, fennel and carrot 6 minutes or until lightly browned. Remove and set aside.   In same skillet, heat remaining 1 tablespoon Olive Oil over medium-high heat and brown lamb, in two batches; drain. Remove lamb from skillet to large roasting pan. Stir in wine to skillet and bring to a boil over high heat 1 minute. Stir in broth, tomatoes, vegetables and remaining 1/2 teaspoon salt. Continue to boil. Pour mixture over lamb. Stir in beans. Cover tightly with aluminum foil and bake 3 hours or until lamb is tender.