Braised Lamb Shanks with Vegetables and Flageolet Beans
Ingredients
o 2 Lamb shanks
o 1 medium onion, chopped
o 2 large carrots, chopped
o 2 celery stalks, chopped
o 1 butternut squash, in chunks
o 400g/14oz can flageolet beans (or other beans if preferred)
o 1 garlic clove, minced
o 350ml/12fl.oz of lamb stock
o 1tsp dried thyme
o ½tsp dried rosemary
o 1tsp dried oregano
o 2tbsp olive oil, for frying
o Salt and pepper to season
Preparation
1
Preheat oven to 180°C/350°F/Gas mark 4.
2
Season the lamb shanks with salt. Heat 1tbsp of the oil in a frying pan and sear the lamb until brown on all sides. Remove and place in oven proof dish that has a lid.
3
Add carrots, onion, celery and squash to hot pan, sauté until soft. Add to the shanks in the oven proof dish.
4
Add the herbs and stock. Place the lid on.
5
Place in the preheated oven for 3 to 4 hours, until the meat is really tender and falling off the bone. 5 minutes before serving, add the beans to warm through. Stir and serve off the bone, or in the dish with the bone for people to help themselves.
6
Serve with a few baby new potatoes and more vegetables of your choice.
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About
A lovely winter warmer. The butternut squash adds a sweetness that compliments the lamb. Serve on its own or add a green vegetable to up the nutritional value even more.
Added:
Wednesday, March 16, 2016 - 4:34am
