Lamb shanks with butter beans and lemon

Recipe from: 8/29/1996 12:00:00 AM
Ingredients 11
Servings 1


Serving Change
  • 2
    lamb shank
  • salt and freshly ground black pepper
  • 30
    cake flour
  • 10
    mustard powder
  • 6
    cloves garlic, crushed
  • 3
    bay leaves
  • 6
    sprigs thyme
  • 250
    white wine
  • 250
    boiling water
  • 820
    butter beans
  • 1
    lemon, juice and rind


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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