Project Description

Braised Lamb Shanks with Cannellini Beans

Braised Lamb Shanks with Cannellini Beans

  • 4 lamb shanks
  • 250g streaky bacon
  • 1 tbsp. butter
  • 2 white onions, peeled and chopped
  • 8 cloves garlic
  • 4 large carrots, peeled and chopped
  • half bottle white wine
  • 1 tin cherry tomatoes (400g)
  • few sprigs fresh thyme
  • 1 bay leaf
  • 350ml stock (chicken or vegetable)
  • 1 tin cannellini beans, rinsed and drained
  1. In a large casserole dish fry the bacon in the butter until golden and crispy, remove from the pan and set aside.
  2. Add the shanks to the casserole dish and brown on all sides in the bacon fat. Remove them from the pan and set aside with the bacon.
  3. Over a low heat sauté the onions, garlic and carrots. Next, deglaze the pan by adding all the white wine and simmering for a 3-4 minutes.
  4. Add the bacon, tomatoes, herbs and stock, and mix thoroughly.
  5. Nestle the shanks in well, cover the dish with a lid and cook in a fan assisted oven at 150C for 3-4 hours until the meat falls away from the bone.
  6. Add the cannellini beans about 40 minutes before the stew is done.
  7. Serve and enjoy!