Braised lamb shanks with cannellini beans
Falling off the bone lamb shanks braised with rosemary, garlic and creamy white beans.
- Time3 hr
- LevelEasy
- Costabout £3.38 a head
- Oven160°C (140°C fan)
Ingredients
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Method
- 1
Heat the oven to 160°C (140°C fan). Season the shanks. Heat the oil in a large casserole and brown them all over for 10 minutes. Lift out.
10 min - 2
Cook the onion and carrots in the pot for 6 minutes. Add the garlic and purée for 1 minute.
6 min - 3
Pour in the wine and bubble for 3 minutes. Add the tomatoes, water and rosemary, then return the shanks.
3 min - 4
Cover and cook in the oven for 2 hours 15 minutes, turning once, until the meat is falling off the bone.
135 min - 5
Stir in the drained beans and cook uncovered for 15 minutes.
15 min - 6
Season well and serve in wide bowls.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.