Based on 0 reviews

Classico Olive Oil

Made with
Classico Olive Oil

See More Recipes


  • Serves 6
  • |
  • prep time: 20 minute(s)
  • |
  • cook time: 3 hour(s) 30 minute(s)
  • |
  • stand time: 30 minute(s)
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

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.