Braised Lamb Shanks with Flageolet Beans

Braised Lamb Shanks with Flageolet Beans

No Count/Core recipe

serves 4

frylight

4 lamb braising shanks trimmed of fat

1 onion, chopped

1 large carrot, chopped

1 stick celery, chopped

1 x 400g can chopped tomatoes

300ml lamb stock

2 bay leaves

3 sprigs rosemary

2 x 300g cans flageolet beans, drained

Pre-heat oven to 160ºC/325ºF/Gas 3.  Spray an ovenproof casserole with frylight and brown the lamb on all sides.  Remove from the dish.

Add the onion, carrot and celery and cook until the onion is translucent.  Tip in the tomatoes, stock and herbs and bring to a simmer.  Add the lamb and season generously.  Cover and cook inthe centre of the oven for 1½ hours.*

Stir in the beans and return to the oven for 30 mins.

Tip:

Use cannelini, black eyed, butter or borlotti beans instead of flageolet.

*you can make ahead to this point and finish it the next day.