Winter Comfort Food: Lamb with Leeks & White Beans

Nicole Straight

On a snowy day, there is nothing like slow cooked meat and savory beans. Braising (where the main ingredient is seared, or browned in fat, and then simmered in liquid on low heat in a covered pot) is a low-effort way to get that great tender fall-off-the-bone meat we all crave. 

If you are still stalling on your New Year's Eve menu, this is an easy recipe to make for both a dinner party or a cozy quiet night at home.

Hmmm..I may need to go pick up some lamb shanks and whip up a pot right now. 


Lamb with Leeks and White Beans

3 tbsp. olive oil

Kosher salt and freshly ground black pepper

2 Tbs. flour

4 lamb shanks

1 onion, chopped

3 leeks, white and pale green part only, chopped

4 cubes frozen garlic

1/4 cup finely shopped fresh parsley

1 tbsp. Italian Seasoning

16 oz. (2 Cups) chicken stock

1 14 oz. can diced tomatoes with Italian seasoning.

2 - 15 oz. cans white beans, drained

1 bay leaf


In a heavy Dutch oven with a tightly fitting lid, heat olive oil over medium heat.  

Season lamb with salt, pepper and flour on both sides.  Add the lamb shanks and brown well on both sides.
Remove lamb and add leeks, onion, garlic, parsley, and Italian Seasoning. 
Sauté until tender.

Add chicken stock, scraping up any browned bits. Stir in beans, tomatoes, and bay leaf.

Return lamb to pot and cover tightly. Reduce heat to medium low and cook for 1- 1 ½ hours.

Halfway through cooking time turn the lamb shanks over. If stew is too liquidy, remove lid and simmer until slightly thickened. 

Taste and all more salt and pepper if needed.