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
- In a large casserole dish fry the bacon in the butter until golden and crispy, remove from the pan and set aside.
- 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.
- 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.
- Add the bacon, tomatoes, herbs and stock, and mix thoroughly.
- 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.
- Add the cannellini beans about 40 minutes before the stew is done.
- Serve and enjoy!
