ingredients
serves 6
3 tbsp olive oil
6 lamb shanks
1 large onion, peeled and chopped
3 carrots, peeled and sliced
3 celery sticks, sliced
2 garlic cloves, peeled and crushed
2 x 14 ounce cans chopped tomatoes
1/2 cup balsamic vinegar
salt and pepper
2 bay leaves
2 x 14 ounce cans cannellini beans, drained and rinsed
method
1. Heat the olive oil in a large flameproof casserole and brown the lamb shanks, in two batches, all over. Remove and set aside.
2. Add the onion, carrots, celery and garlic to the casserole and cook gently until softened and just beginning to colour.
3. Return the lamb to the casserole and add the chopped tomatoes and balsamic vinegar, giving the mixture a good stir. Season with salt and pepper and add the bay leaves. Bring to a simmer, cover and cook on the hob for 5 minutes.
4. Transfer to the oven and cook at 170°C (150°C fan oven) for 1 1/2 - 2 hours or until the lamb shanks are nearly tender.
5. Remove the casserole from the oven and add the cannellini beans. Cover and return to the oven for a further 30 minutes. Serve with some crusty bread - ciabatta would be perfect.
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