POT ROAST LAMB SHANKS WITH TOMATO, GARLIC AND BEANS

 

POT ROAST LAMB SHANKS WITH TOMATO, GARLIC AND BEANS

Serves 4

1.5 Syns per serving

4 lean lamb shanks
1 tbsp. oil - 6 Syns (much better than Frylight for this recipe and low in Syns when divided by four)
2 cloves of garlic, crushed
1 leek, washed and sliced, on the diagonal
300ml passata
300ml hot lamb stock
2 sprigs of fresh rosemary
400g can of flageolet beans, drained and rinsed

In a large casserole dish, heat the oil and brown the shanks on all sides.
Add the garlic, leek, passata, stock, rosemary and some black pepper.
Cover and simmer for two to two and a half hours or until the meat is tender and falling from the bone.
Thirty minutes before the end of the cooking time, remove the lid and add the beans. Mix well and return to the heat for the remaining cooking time.