Andalucia Life Recipe - Braised Lamb Shanks

Following the success of the 'Peppered Winter Stew' from the Restaurant With No Name (December 2006) we are pleased to present another winter warmer this month from the same chef, Heather Duez. You can obtain lamb shanks from the English Butcher in Benavista or Pueblo Nuevo.

Ingredients (for 6 people)

3 tablespoons olive oil
6 lamb shanks
1 large onion chopped
3 carrots diced
3 sticks celery diced
2 cloves garlic crushed
800 gms chopped tomatoes (tinned)
2 bay leaves
125 ml balsamic vinegar
salt and pepper
800 gms cannellini beans (jar or tin) rinsed

Method

Heat the oven to 170°C.

Heat the oil in a large casserole and brown the shanks all over. The more you brown them the better the end flavour. Set them aside. Put the onions, carrots, celery and garlic in the casserole and cook gently until soft and just beginning to colour. Return the lamb. Add tomatoes, bay leaves and balsamic vinegar. Stir well and season with salt and pepper. Bring to the simmer, cover and cook for about 5 minutes. Put the casserole in the oven for about 1½ hours until the lamb is just falling off the bone. Add the canellini beans and return to the oven for 30 minutes. Serve with green beans and mashed potatoes.