Lamb Shanks with Butterbeans
Lamb Shanks with Butterbeans is a hearty winter warmer that is flavoured with rosemary, garlic, onion, sherry vinegar, cream, bay leaves, red wine and lots more. One to cook up for your crew!
Ingredients
- 50 ml olive oil
- 50g butter
- 6 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 onion diced
- 3 cloves garlic crushed
- 300ml double cream
- 1 small bunch parsley chopped
- Salt and pepper
Method
- Fry the lamb shanks in the oil and butter until browned. Season and pop into an ovenproof dish with the onions, garlic, bay, red wine, stock and tomato puree. Cover and simmer for a minimum of 3 hours (or pop in the oven at 150c for 3 hours.). Pop the shanks onto a warm plate, reduce the cooking liquor by half 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 and sprinkle in the parsley. Serve with the lamb and sauce.
Ingredients
- 50 ml olive oil
- 50g butter
- 6 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 onion diced
- 3 cloves garlic crushed
- 300ml double cream
- 1 small bunch parsley chopped
- Salt and pepper
Method
- Fry the lamb shanks in the oil and butter until browned. Season and pop into an ovenproof dish with the onions, garlic, bay, red wine, stock and tomato puree. Cover and simmer for a minimum of 3 hours (or pop in the oven at 150c for 3 hours.). Pop the shanks onto a warm plate, reduce the cooking liquor by half 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 and sprinkle in the parsley. Serve with the lamb and sauce.
