Lamb Shank and White Bean Braise

• 4lamb shanks, about 1.8 kg including bones
• 2 tbspolive oil
• 2onions, chopped
• 2carrots, chopped
• 2celery sticks, chopped
• 5garlic cloves, sliced
• 2 tbsptomato puree
• 250mlred wine
• 1 x 400gtin chopped tomatoes
• 500 mlchicken stock
• 3rosemary sprigs, optional, removed before serving (optional)
• 2bay leaves, optional, removed before serving (optional)
• 2 x 400gtins cannellini beans, drained and rinsed
• 200gkale, stalks removed and leaves torn
• fine salt
• black pepper
• 15 gparsley leaves, torn
• 2 gfinely grated lemon zest
• 200 gcrusty white bread, cut into 4 slices

Method

1. 1Heat the oven to 150C fan. Pat the shanks dry and season all over with salt and pepper. Heat the olive oil in a large casserole over a high heat and brown the shanks in two batches for 8–10 minutes per batch, turning, until dark on all sides. Set aside.
2. 2Turn the heat down, add the onions, carrots and celery with a pinch of salt and cook for 10 minutes until soft. Stir in the garlic and tomato puree for 2 minutes, then pour in the wine and bubble for 3 minutes until reduced by half.
3. 3Add the tomatoes, stock, optional rosemary and bay. Return the shanks, pushing them down so they are mostly covered, bring to a simmer, cover and cook in the oven for 2 hours 30 minutes.
4. 4Stir the beans into the sauce around the shanks, cover and cook for 30 minutes more until the meat is falling away from the bone and the beans have soaked up the sauce.
5. 5Lift the shanks out. Skim the fat from the sauce, fish out the rosemary and bay, and stir in the kale over a medium heat on the hob for 5 minutes until tender. Taste and season.
6. 6Serve a shank each on a bed of the beans and kale, scattered with torn parsley and 2 g lemon zest to cut through the richness, with bread for the sauce.

Per serving

kcal

478

protein

19.5g

fibre

15g

carbs

69g

fat

9.9g