Lamb Shanks With Lemon And White Beans

• Cooking spray
• 4 (12-ounce) lamb shanks, trimmed
• 2 cups chopped yellow onion
• 2 cups (1-inch) cubed carrot
• 1 cup dry white wine
• 1 tablespoon grated lemon rind
• 1 teaspoon dried sage
• 3/4 teaspoon salt
• 1/2 teaspoon celery seeds
• 1/2 teaspoon freshly ground black pepper
• 1 cup fat-free, less-sodium chicken broth
• 2 tablespoons fresh lemon juice
• 1 (16-ounce) can cannellini beans or other white beans, rinsed, drained, and divided
• Chopped fresh parsley (optional)

1. Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add half of lamb to pan, and cook 9 minutes, browning on all sides. Remove lamb from pan. Repeat procedure with cooking spray and remaining lamb.
2. Add onion and carrot to pan; cook for 4 minutes, stirring frequently. Increase heat to medium-high. Stir in wine, scraping pan to loosen browned bits. Add rind and next 4 ingredients (through pepper); cook 5 minutes. Add lamb and broth; bring to a simmer. Cover, reduce heat, and simmer 2 1/2 hours or until lamb is very tender.
3. Remove lamb and vegetables from pan with a slotted spoon; place in a large bowl. Place a large zip-top plastic bag inside an 8-cup glass measure or bowl. Pour broth mixture into bag; let stand 10 minutes (fat will rise to the top). Seal bag, and carefully snip off 1 bottom corner of bag. Drain drippings into pan, stopping before fat layer reaches opening; discard fat.
4. Combine juice and 1 cup beans in a small bowl; mash with a fork until pastelike. Add juice mixture and remaining beans to pan; stir well to combine. Add lamb mixture; cook 5 minutes or until thoroughly heated. Garnish with parsley, if desired.

cooking spray, lamb shanks, yellow onion, carrot, white wine, lemon rind, sage, salt, celery seeds, freshly ground black pepper, chicken broth, lemon juice, cannellini beans, fresh parsley

Taken from www.myrecipes.com/recipe/lamb-shanks-with-lemon-white-beans (may not work)