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Lamb shank with beans

Recipe from: 23 March 2011
Preparation time: 15 min
Cooking time: 2h 30 min
 
Wonderfully soft meat with a full flavoured sauce.
 
 
 

Ingredients

 
  • 2
    lamb shanks
  • 3
    carrots - peeled and diced
  • 3
    celery stalks diced
  • 4
    onions peeled and diced in wedges
  • 4
    whole peeled garlic cloves (leave them whole as to not overpower the dish)
  • 6
    anchovy fillets
  • 750
    ml
    vegetable stock
  • 250
    g
    portabellini mushrooms (small brown mushrooms)
  • 1
    tin butter beans
  • 250
    g
    green beans, washed and trimmed - cut in ½
  • olive oil
  • black pepper
  • salt to taste
Servings: Change Serving
 
 

Method

 
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. To see more recipes, click here.

 

Read more on: recipe  |  roast  |  lamb
 

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Tip of the day

 
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African cooks use leaves from the massive baobab tree to thicken their stews. Like okra, the leaves give the dish a congealing texture that's characteristic of West African stews. Okra will give a similar effect if you can't find baobab leaves.
 

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