Lamb shank with beans

Pre-heat the oven to 180ºC

Heat on the stove in a “stove- to-oven casserole pot” and brown the shanks. Remove the meat and add the carrots, onions, celery and caramelise.

Add the meat and anchovies, fry for another minute. Add the stock and black pepper.

Place in the oven for about 1½ -2 hours, until meat is soft and the vegetables are cooked down. The sauce should be almost completely reduced.

Check the seasoning. I didn’t need  to add extra salt, but you do need to check.

Add another cup of water, the beans and return to the oven for another ½ hour.

Check the seasoning and serve with either mash, or fresh crusty bread.

Reprinted
with permission of Homemade Heaven.
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