Braised Lamb Shanks with White Beans, Swiss Chard, and Marjoram

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Appears in Cook's Illustrated January/February 1995

For shanks that are fall-off-the-bone tender and deeply flavorful, oven-braise in a mixture of wine and stock.

SERVES6

TIME3¾ hours, plus 4 hours soaking

WHY THIS RECIPE WORKS

For our lamb shanks recipe, we found that we preferred to braise them in the oven rather than on the stovetop, as the oven provided more even heat. Browning the shanks over high heat in a skillet first added a great deal of flavor to the di...

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