Lamb shanks with cannellini beans
Recipe by Michele Poole
4 lamb Shanks seasoned with salt and pepper
1 garlic clove chopped
3 Celery sticks chopped
2 tbs fresh rosemary chopped
1-2 large carrots chopped
2 med/large onions chopped
28 oz of canned diced tomatoes
2 tbs tomatoe paste
2 tbs olive oil
6 fl oz red or white wine
Handful of flat leafed parley
Prep. Time → 30 min
Cook Time → 2 min
1. Roll lamb in flour then brown meat in 1 tbs olive oil, remove from pan
Add Garlic clove, celery, fresh rosemary, carrots, and onions and sauté till soft
Add the wine and simmer for 2 minutes.
Add the canned tomatoes, tomatoe paste simmer for a couple of minutes
Return lamb, bring to a boil
Cover and simmer in 350 degree oven for 1 1/2 hours then remove lid and also add either a can or bottle of cannellini beans or white kidney beans then cook for a further 1/2 hour. Skim off fat. Correct Seasoning ( Sharon added a little Worcestershire sauce)
Stir in a handful of roughly chopped basil, marjoram or flat leafed parsley.
main courses February 05, 2022 15:56
Author Florence Dorscheids from Sharon Poole
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