Braised Lamb Shanks with Vegetables and Flageolet Beans
By: Lisa Almstedt
Published: Wednesday, March 16, 2016 - 4:34am

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.

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.