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Lamb shanks with tomato, white beans and thyme
Lamb shanks with tomato, white beans and thyme
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Prep Time:
10 minutes
Cook Time:
110 minutes
Total Time:
120 minutes
Succulent lamb shanks, perfect for cozying up with a glass of red wine on a winter night.
Ingredients:
  • 4 large French-trimmed lamb shanks
  • 62.50 ml plain flour
  • 36.40 gm olive oil
  • 1 large brown onion, finely chopped
  • 3 garlic cloves, crushed
  • 2 x 400g cans Italian diced tomatoes
  • 1 lemon, finely grated rind, juiced (1/4 cup)
  • 125.00 gm white wine
  • 6 sprigs fresh thyme
  • 400g can cannellini beans, drained and rinsed
  • 400g sugar snap peas, to serve
Instructions:
  • Preheat the oven to a sizzling 200°C. Gently dust the lamb shanks with flour. Warm up oil in a grand casserole dish over medium-high heat. Sear 2 shanks at once for 4-5 minutes until gorgeously golden all over. Place on a plate. Repeat with the other shanks and plate them too. Lower the heat to medium.
  • Sauté the onion in the pan until soft, then add the garlic and cook for an additional minute. Pour in the tomatoes, lemon rind, lemon juice, and white wine. Mix well. Return the shanks to the pan and bring to a boil. Drop in the thyme sprigs, cover tightly, and bake in the oven for 1 hour.
  • Take out the casserole from the oven. Mix in the beans until fully incorporated. Cover and place back in the oven for another 30 minutes or until the meat is very tender.
  • While you wait, heat a saucepan of water until boiling. Add the sugar snap peas and cook for 1-2 minutes, until they turn a vibrant green color and are slightly tender. Drain them.
  • Season the shanks generously with salt and pepper before serving alongside the sugar snap peas.

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