Lamb shanks with butter beans and lemon

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6 servings
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Lamb

By Food24 November 03 2009
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Ingredients (11)

2.00 kg lamb — shank
sea salt and freshly ground black pepper
30.00 ml flour — cake
10.00 ml mustard — powder
6.00 garlic — cloves, crushed
3.00 bay leaves
6.00 fresh thyme — sprigs
250.00 ml wine — white
250.00 ml water — boiled
820.00 g butter beans
1.00 lemon — zest and juice
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Method:

Using a sharp knife, score the fatty sides of each shank to prevent them from curling when frying. Season the shanks with salt and pepper. Combine the cake flour and mustard powder and roll each shank in the mixture. Brown on both sides in a little heated oil. Add the garlic and stir-fry lightly. Add the bay leaf and thyme. Add the white wine and simmer for a few minutes. Add the boiling water, reduce heat, cover and simmer for about 45 minutes or until the meat is tender. Add the butter beans and their liquid if the stew is a little dry. Season with the lemon juice and rind and with extra salt and pepper, if necessary. Serve with rice.
Serves 6.



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