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Lamb shanks with butter beans and lemon

Ingredients
2 kg lamb shank
salt and freshly ground black pepper
30 ml cake flour
10 ml mustard powder
6 cloves garlic, crushed
3 bay leaves
6 sprigs thyme
250 ml white wine
250 ml boiling water
820 g butter beans
1 lemon, juice and rind

Method:
Using a sharp knife, score the fatty sides of each shank to prevent them from curling when frying. Season the shanks with salt and pepper. Combine the cake flour and mustard powder and roll each shank in the mixture. Brown on both sides in a little heated oil. Add the garlic and stir-fry lightly. Add the bay leaf and thyme. Add the white wine and simmer for a few minutes. Add the boiling water, reduce heat, cover and simmer for about 45 minutes or until the meat is tender. Add the butter beans and their liquid if the stew is a little dry. Season with the lemon juice and rind and with extra salt and pepper, if necessary. Serve with rice. Serves 6.

Recipe From : YOU August 29, 1996

Recipe from YOU : August 29, 1996 See what YOU has in store this month. Subscribe now and save!