Braised Lamb Shanks with Flageolet Beans

Ingredients

Contains: milk, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 lamb shanks
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 350ml/12fl oz red wine
• 1 onion
• 1 head garlic
• 2 sprigs fresh rosemary
• 5 anchovy fillets
• 1 litre/1¾ pints hot beef stock
• 50g/2oz butter
• 75g/3oz butter
• 1 onion
• 1 garlic
• 1 tsp chopped fresh rosemary
• 4 tomatoes, skins and seeds
• 400g/14oz canned flageolet beans
• 3 tbsp chopped fresh flatleaf parsley

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 325°F (160°C). Season the lamb shanks well with salt and black pepper. Heat the olive oil in a large heavy casserole over medium-high heat and brown the shanks on all sides, then set them aside.

2. Lower the heat to medium and melt the 50g butter in the same pan. Add the first onion, chopped, and the head of garlic halved crosswise. Cook for 5 minutes, then add the anchovy fillets and mash them into the pan for 1 minute.

3. Pour in the red wine, bring to a boil, and scrape up the browned bits. Simmer for 5 minutes, then add the stock, rosemary sprigs and chopped tomatoes. Return the shanks to the pan, bring to a simmer, cover and bake for about 2.5 hours until very tender. The meat should reach at least 145°F (63°C) in the thickest part.

4. About 30 minutes before the shanks finish, make the beans. Melt the 75g butter in a small saucepan over medium heat. Add the second onion and the clove of garlic, both finely chopped, and cook for 5 minutes until soft.

5. Drain and rinse the flageolet beans and add them to the saucepan with the chopped fresh rosemary and a splash of water. Simmer gently for 10 minutes, mashing some of the beans lightly, then keep warm.

6. Lift the shanks out of the casserole and keep them warm. Skim the fat from the braising liquid, then simmer it over medium heat for about 10 minutes until slightly thickened. Season with salt and pepper to taste.

7. Spoon the beans onto warm plates, set a lamb shank on top, spoon the sauce over and sprinkle with the chopped parsley. Serve immediately.