Lamb, beans & collard greens

This is adapted from one of our favorite recipes from the cookbook Tender by Nigel Slater. Once you learn the technique you can make it work with whatever produce is in season at the market. This dish is perfect to make ahead of time and reheat for later!

Ingredients (serves 4)

• 4 tbsp olive oil

• 4 lamb shanks

• 1 white onion

• 1 cup red wine

• 1 15.5 oz can of cannellini beans

• 1&1/2 lb of collard greens (1 bunch)

• 1 quart of chicken broth

• Several sprigs of thyme

• 1 tbsp salt

• 1 tbsp ground black pepper

• 1 bay leaf

Kitchen Tools

• A dutch oven

Instructions

1. Preheat oven to 350 deg F.

2. In a dutch oven over medium high heat, heat 2 tbsp of olive oil. Place the lamb shanks in the pot, with salt and pepper. Turn every 3 minutes until browned on all sides. Remove the lamb shanks and set aside.

3. Cut the onion into thin slices. Add the onions with 2 tbsp olive oil to the dutch oven. Reduce heat to medium low. Stir onions occasionally, until caramelized. Once caramelized, add the red wine and deglaze.

4. Drain and rinse the canned beans. When the wine has reduced, add the beans to the pot and stir to combine.

5. Remove the ribs from the collard greens and discard. Cut the leaves into thin strands and add them to the pot.

6. Add the chicken broth to the pot and nestle the lamb shanks into the veggies. Add the bay leaf and spread the thyme sprigs on top. Cover and put into the oven. Cook for 2 hours or until meat removes from the bone easily.

7. Remove from oven and serve! Enjoy!