Lamb Shanks with Butterbeans

Lamb Shanks with Butterbeans, a showstopping dish! Serve with creamy mash and the beautiful sauce from the lamb, made from onions, garlic, bay leaves, red wine, beef stock, tomato puree and sherry vinegar. Absolutely delicious!

Ingredients

50 ml olive oil
50g butter
4 lamb shanks
2 onions, peeled and diced
4 cloves garlic, sliced
1 bay leaf
750ml red wine
400ml beef stock
2 tbs tomato puree
1 tsp sherry vinegar

Beans

600g butter beans
25g butter
Few sprigs rosemary
1 shallot diced
3 cloves garlic crushed
300ml double cream
Splash of white wine
1 small bunch parsley chopped
Salt and pepper

To serve

Buttery, creamy mash

Method

Print Recipe

Fry the lamb shanks in the oil and butter until browned, season, pop into an oven proof dish with the onions garlic, bay, red wine stock tomato puree and cover and simmer for a minimum of 3 hours (or place in the oven at 150c for 3 hours.)
Put the shanks onto a warm plate, reduce the cooking liquor by ½ and finish with the sherry vinegar.
Cook the beans, onion and garlic in the butter and cream add the rosemary and cook for 5 minutes, season, sprinkle on the parsley and serve with the lamb and sauce and a dollop of mash.

Ingredients

50 ml olive oil
50g butter
4 lamb shanks
2 onions, peeled and diced
4 cloves garlic, sliced
1 bay leaf
750ml red wine
400ml beef stock
2 tbs tomato puree
1 tsp sherry vinegar

Beans

600g butter beans
25g butter
Few sprigs rosemary
1 shallot diced
3 cloves garlic crushed
300ml double cream
Splash of white wine
1 small bunch parsley chopped
Salt and pepper

To serve

Buttery, creamy mash

Method

Fry the lamb shanks in the oil and butter until browned, season, pop into an oven proof dish with the onions garlic, bay, red wine stock tomato puree and cover and simmer for a minimum of 3 hours (or place in the oven at 150c for 3 hours.)
Put the shanks onto a warm plate, reduce the cooking liquor by ½ and finish with the sherry vinegar.
Cook the beans, onion and garlic in the butter and cream add the rosemary and cook for 5 minutes, season, sprinkle on the parsley and serve with the lamb and sauce and a dollop of mash.