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4 lamb shanks (about 3 pounds), trimmed
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons all-purpose flour
3 tablespoons olive oil
1 large onion, chopped fine
4 cloves garlic, minced
1/2 cup dry white wine
1 can (14 1/2 ounces) diced canned tomatoes, with their juices
2/3 cup reduced-sodium chicken broth
3 strips orange peel, removed with vegetable peeler
1/4 cup fresh orange juice
1/3 cup chopped fresh basil
2 cans (15 ounces each) cannellini beans, rinsed and drained

Preheat oven to 350 degrees. Sprinkle shanks with 1/2 teaspoon salt and the pepper. Coat in flour, shaking off excess.

In a large Dutch oven over medium heat, heat oil. Add shanks and cook -- in batches if needed -- until browned, 5 minutes. Remove from pot.

Add onion and garlic to pot. Cook, stirring frequently, until tender, 5 minutes. Add wine; increase heat and cook, stirring constantly to loosen browned bits, 1 minute. Add tomatoes, broth, orange peel and juice, basil and remaining 1/4 teaspoon salt. Bring to boil. Add shanks; return to boil.

Cover, place in oven and bake 1 hour. Turn lamb, add beans, cover and bake until lamb is very tender, about 40 minutes longer.

Serve in soup plates with beans and pan juices. Makes 4 servings.

"Reader's Digest Kitchen Secrets"

Thursday, March 21, 2002