Name: Lamb shank with beans
Prep time: 15 min
Cook time: 195 min
Total time: 210 min
Yield: 2 servings
Cuisine: Ingredients
Ingredients: 2 lamb shanks; 3 carrots peeled and diced; 3 celery stalks diced; 4 onion peeled, wedges; 4 garlic whole cloves, peeled; 6 anchovy fillets; 750 ml stock vegetable; 250 g portabellini mushrooms; 1 butter beans tinned, drained and rinsed; 1 butter beans tinned, drained and rinsed; fresh chillies 573; freshly ground black pepper; salt to taste

Recipe Disclaimer

Tap for method

Ingredients (13)

2	lamb shanks
3	carrots — peeled and diced
3	celery stalks — diced
4	onion — peeled, wedges
4	garlic — whole cloves, peeled
6	anchovy fillets
750 ml	stock — vegetable
250 g	portabellini mushrooms
1	butter beans — tinned, drained and rinsed
1	butter beans — tinned, drained and rinsed
	fresh chillies — 573
	freshly ground black pepper
	salt — to taste

Tap for ingredients

Method:

Pre-heat the oven to 180ºC
Heat on the stove a “stove- to-oven casserole pot” and brown the shanks.
Remove the meat and add the carrots, onions, celery and caramelize.
Add the meat and anchovies, fry for another minute.
Add the stock and black pepper..
Place in the oven for about 2 1/2 – 3 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
visit Homemade Heaven ’s blog, click here.