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Braised Lamb Shanks with Cannellini Beans

Braised Lamb Shanks with Cannellini Beans is a modern British recipe for a classic dish of lamb shanks slowly braised in a vegetable base with white wines that are served with cannellini beans. The full recipe is presented here and I hope you enjoy this classic British version of: Braised Lamb Shanks with Cannellini Beans.

prep time

20 minutes

cook time

140 minutes

Total Time:

160 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Lamb RecipesVegetable RecipesBean RecipesBritish Recipes



Braised Lamb Shanks with Cannellini Beans: A classic British dish of lamb shanks slowly braised with vegetables and white wine served with cannellini beans.

Ingredients


4 lamb shanks
3 tbsp plain flour
3 tbsp olive oil
1 large onion, chopped
2 garlic cloves, sliced
1 celery stick, sliced
1 carrot, sliced
leaves from 2 fresh sprigs of rosemary
2 bayleaves
2 tbsp tomato purée
225g (1 1/4 cups) dried cannellini beans, soaked over night in enough water to cover plentifully
175ml (3/4 cup) white wine
salt and freshly-ground black pepper, to taste

Method:

Season the lamb shanks well with salt and black pepper then coat lightly in the flour. Heat the oil in a large, flame-proof, casserole, add the meat and fry to brown evenly on all sides. Lift the lamb out with tongs and set aside.

Add the onion to the oil remaining in the casserole and fry for about 5 minutes, or until lightly golden then add the garlic, celery, carrot, rosemary and bayleaves.

Return the meat to the pan and slowly pour in the wine. Bring to a simmer and cook until slightly reduced then dilute the tomato purée in 450ml (2 cups) hot water then pour this into the casserole.

Drain the beans and add to the stew. Season to taste with pepper and mix well to combine. Cover the casserole dish, transfer to an oven pre-heated to 160°C (325°F, Gas Mark 3) and cook for 60 minutes.

Season to taste with salt and add 150ml hot water. Cover, return to the oven and cook for 1 hour more, or until the meat is falling off the lamb bones and the beans are tender.

Serve hot with mashed potatoes.