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Lamb shank with garlic, rosemary and flageolet beans
Serves 4
Preparation time
less than 30 mins
Cooking time
over 2 hours
Ingredients
For the lamb shanks4 lamb shanks6 tinned anchovies, cut into halves12 small rosemary sprigs12 slivers garlicsalt and freshly ground black pepper55g/2oz duck fat, butter or dripping 2 carrots, roughly chopped2 sticks celery, roughly chopped1 leek, roughly chopped 2 onions, roughly chopped 1 head garlic, broken up into cloves1 sprig thyme 1 sprig rosemary 1 bay leaf ½ bottle red wine600ml/1 pint chicken or lamb stock or waterFor the sauce2 tbsp extra virgin olive oil115g/4oz streaky bacon lardons, blanched1 carrot, finely diced1 stick celery, finely diced1 onion, finely diced 6 cloves garlic, peeled2 sprigs thyme2 sprigs rosemary, chopped4 tomatoes, seeded and diced2 x 375g/13oz tins flageolet beans, drained and rinsedFor the gremolata3 cloves garlic, chopped5 tbsp chopped fresh parsley2 lemons, grated zest onlyTo serve 2 tbsp grated parmesan
Method
1. Preheat the oven to 140C/275F/Gas 1.2. For the lamb shanks, first remove the majority of fat from the shanks. Make three deep incisions in each shank and insert in each half an anchovy wrapped around a sprig of rosemary and a slice of garlic. Season the meat with salt and freshly ground black pepper - you will not need too much salt as the anchovies are very salty.3. Heat a little duck fat, butter or dripping in a casserole, add the shanks and brown all over. Remove and set aside. 4. To the casserole, add the carrots, celery, leek, onions, garlic cloves and herbs and cook over a high heat until the vegetables are browned.5. Deglaze the casserole by adding the red wine, scraping the residue on the bottom of the pan and stirring well.6. Add the stock or water to the casserole, place the shanks on top of the vegetables, cover and cook in the oven for two and a half hours.7. When the lamb has finished cooking, remove the four shanks to a dish and keep warm. Pass the vegetables and cooking liquor through a mouli, or blend in a food processor, and set to one side.8. For the sauce, heat the oil in a large pan over a medium to high heat. Add the bacon and fry until browned. Reduce the heat and add the carrot, celery, onion and garlic. 9. Cook for eight minutes until the vegetables have softened then add the thyme, rosemary, tomatoes and flageolet beans. Heat through.10. Pass the blended lamb cooking liquor and vegetables through a strainer or fine sieve onto the bean mixture, stir together and pour over the lamb shanks.11. Mix the gremolata ingredients together to make the gremolata.12. Serve the lamb garnished with the gremolata and parmesan.
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