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Braised Lamb Shanks with Cannellini Beans

Ingredients   3 tbsp olive oil 6 lamb shanks, trimmed 1 large onion, chopped 3 carrots, sliced 2 garlic cloves, crushed 2 x 400gcans chopped tomatoes 100ml balsamic vinegar 2 bay leaves 2 x 410g cans cannellini beans, drained and rinsed

Created by Ambrosio

Preparation Method

 

Preheat the oven to 170c/gas mark 3.

Heat the oil in a large casserole and brown the lamb shanks. Remove from the pan and set aside.

 

Add the onions, carrots, celery and garlic to the casserole and cook gently until just beginning to colour.

Return the lamb shanks to the pan and add the tomatoes and balsamic vinegar.

Season, stir and add the bay leaves.

Bring to the boil, cover, and cook in the oven for 2 hours.

Add the beans then cook for a further 30 minutes.

 

Serve with mashed potatoes.