Lamb shank with beans

Rich, fall-off-the-bone meat in a lovely comforting sauce with beans. Hmmm, delicious!
 
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Recipe from: 23 March 2011
Preparation time: 15 min
Cooking time: 3h 15 min
 
 

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
  • 1
    tin butter beans
  • olive oil
  • black pepper
  • salt to taste
Servings: Change Serving
 
 

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.

 

Read more on: roast  |  lamb
 

 
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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