Lamb shank with beans

Recipe from: 23 March 2011

Ingredients 13
Servings 1
Minutes 00:15


Serving Change
  • 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
    vegetable stock
  • 250
    portabellini mushrooms (small brown mushrooms)
  • 1
    tin butter beans
  • 1
    tin butter beans
  • olive oil
  • black pepper
  • salt to taste


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.


Read more on: roast  |  lamb


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