How To Make Braised Lamb Shanks

How To Make Braised Lamb Shanks

A Hearty lamb shanks recipe served with vegetables and sprinkled with parsley - the perfect main course for a dinner party. Savour our Braised Lamb Shanks recipe.

You Will Need

• 4 lamb shanks
• 220 g flageolet beans
• 4 Tbsp olive oil
• 2 onions, cut into quarters
• 6 sprigs of thyme and rosemary
• 1 ½ ltr chicken stock
• 250 ml white wine
• 4 bay leaves
• 1 whole garlic bulb, cut in half
• 1 tomato cut into quarters
• 4 carrots, 3 roughly chopped 1 left whole
• 6 dried apricots, cut into cubes
• 20 peppercorns
• 4 allspice kernels
• salt and pepper
• 1 frying pan
• 1 saucepan
• 1 casserole dish
• 1 bowl
• 1 plate or tray
• 1 sieve
• 1 slotted spoon
• 1 fork
• 1 spoon

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Step 1:

Soak the beans

Take the beans and place them in a bowl with twice their volume of cold water. Cover the bowl and leave them to soak overnight.

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Step 2:

Cook the beans

Strain the soaked beans and put them in a saucepan. Add one of the carrots, ½ an onion and 2 bay leaves. Cover with water and bring to the boil. Simmer for ½ an hour.

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Step 3:

Strain the beans

Once cooked, strain the beans and throw away the vegetables. Put the beans into a bowl and set aside until needed.

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Step 4:

Season the lamb

Now take the lamb and season it with salt and pepper.

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Step 5:

Brown the meat

Heat up the oil in a frying pan, add the lamb and cook until nicely browned all over.

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Step 6:

Add the vegetables

Take the lamb out and place it in the casserole dish and add the onions and carrots to the frying pan. Chop the garlic bulb in half and also add it to the pan. Continue to cook until browned.

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Step 7:

Reduce the wine

Place all the vegetables into the casserole dish and remove the fat from the pan. Add the white wine and boil until reduced by half.

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Step 8:

All in the pot

Now add to the casserole dish the bay leaves, 4 allspice kernels, the dried apricots, peppercorns and the quartered tomato.

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Step 9:

Add the herbs and stock

Place pot on a moderate heat and bring to a simmer, skim and add the thyme and rosemary. Cover everything in the pot with the chicken stock and the reduced wine.

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Step 10:

Cook and cover

Half cover the dish and continue to let it simmer for a further 2 ½ hours on the hob.

TOP TIP

This dish can also be cooked in the oven.

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Step 11:

Add the beans

One hour before the cooking time is up add the cooked flageolet beans.

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Step 12:

Serve and enjoy

Once thoroughly cooked sprinkle with fresh, chopped parsley and serve.