Perfect for a cold winter night, this one-pot recipe is satisfiying and nutritious
- A little olive oil
- 2 Onions, sliced
- 4 meaty lamb shanks
- 600ml of hot chicken stock
- 1 tbsp Worcestershire sauce
- 2-3 large garlic cloves
- 400g canned chopped tomatoes
- Several sprigs of rosemary
- 400g of canned flageolet, haricot or lima beans
- A few sprigs of sage, chopped
- Salt and freshly ground black pepper
This recipe goes great with steamed vegetables and hot creamy mash, a perfect meal for those cold winter nights. Cook the lamb for longer and the meat should fall off the bone and melt in your mouth.
- Heat a little oil in a large ovenproof and heatproof casserole pot with a lid, sauté the onions for around 10 minutes over a low-medium heat until just turning golden. Transfer with a draining spoon to a small plate.
- Add the shanks to the hot pot and brown all the sides, adding more oil if necessary. When the lamb is a good colour, return the onions to the pan and add the wine, stock, Worcestershire sauce, garlic, tomatoes and rosemary. Cover and simmer very gently for about 1 hour or until the meat is tender, but not yet falling off the bone.
- Add the drained beans, (reserving their liquor) and the sage and season. Cover, bring back to the boil and cook until the meat is really tender and the liquid has reduced.
- Check the seasoning and add a few more sage leaves and some of the bean liquor if the dish is to sit for some time.
- Cover and keep warm until ready to serve.