Braised Lamb with White Beans and Turnips

Pat the lamb shanks thoroughly dry with paper towels to facilitate browning; discard the towels immediately and wash hands with warm water and soap to prevent cross-contamination. Season the lamb evenly across all surfaces with 6g kosher salt and 2g freshly ground black pepper.

Set the Dutch oven over medium-high heat (190°C / 375°F) and add 20ml olive oil, warming until the oil is shimmering and fluid across the bottom of the pot.

Add the seasoned lamb shanks to the Dutch oven in a single layer and sear without crowding, turning every 2 to 3 minutes, until all sides develop a deep, mahogany brown crust, about 8 to 10 minutes total.

Transfer the seared lamb shanks to a clean transfer plate using tongs, ensuring the shanks do not contact any surface that previously held raw meat.

Lower the burner heat to medium (160°C / 320°F), pour the remaining 10ml olive oil into the pot, and add the sliced shallots, sliced garlic, and the remaining 2g kosher salt, cooking and stirring frequently with a wooden spoon until translucent and aromatic, about 4 minutes.

Pour in the dry white wine and bring to a vigorous simmer, scraping the bottom of the Dutch oven firmly with the wooden spoon to dissolve all caramelized meat drippings into the liquid, and cook until the wine reduces in volume by half, about 4 to 5 minutes.

Return the seared lamb shanks and any collected juices from the plate back into the Dutch oven, pour in 500ml chicken broth, and submerge the 3 rosemary sprigs into the braising liquid.

Bring the liquid to a gentle simmer, cover tightly with the lid, reduce burner to low heat (90°C / 194°F), and braise undisturbed for 1 hour and 30 minutes, until the meat is fully cooked well past the safe 63°C (145°F) minimum internal temperature and the collagen begins softening.

Uncover the Dutch oven and gently scatter the peeled turnip wedges and drained cannellini beans into the braising liquid around and beneath the lamb shanks, pressing them lightly down with the wooden spoon so they are largely immersed.

Cover the pot again and simmer over low heat (90°C / 194°F) for 30 minutes, until the turnip wedges become tender and the cannellini beans have warmed through and absorbed the flavorful braising broth.

Remove the pot from the heat source, use tongs to extract and discard the rosemary sprigs, and gently stir the 6g of fresh lemon zest into the warm braising sauce, allowing the braise to settle uncovered for 5 minutes.

Ladle one lamb shank, a generous portion of tender turnips, and creamy white beans into each of four wide shallow bowls, spooning the aromatic wine braising broth evenly over the meat and vegetables.