|salt and freshly ground black pepper — to taste|
|2 Tbs||fresh chillies — 573|
|1 cup||stock — chicken|
|4 sprig||fresh rosemary|
|2 can||butter beans — drained|
|200 g||baby spinach|
|1/4 cup||brown sugar|
|1/4 cup||lemon juice|
|3 Tbs||fresh mint — chopped|
Preheat oven to 180C. Season lamb with salt and pepper then heat oil and brown the shanks well. Transfer to an oven dish then add stock, and rosemary. Cover with foil and roast for 1 hour. Remove the foil, then roast for another 30 minutes until the shanks are tender and falling off the bone. In a pan, add the sugar and cook gently until sugar is caramelized and golden. Deglaze pan with sherry and lemon juice and stir to dissolve caramel. Add butter and mint then remove from the heat. Set the lamb shanks aside, then stir the butterbeans into the cooking juices.
To serve, place the spinach onto a platter then top with the butterbeans. Stand the shanks on top of the beans then drizzle with the dressing.
This recipe was published with permission by Zola Nene