Recipe

Lamb shank & bean ragu

Lamb shanks that will fall off the bone and melt in your mouth with a flavour-packed bean ragu.

  • 3 hrs cooking
  • Serves 4
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Ingredients

Lamb shank & bean ragu
  • 1/2 cup (100g) dried haricot beans
  • 1/2 cup (100g) dried borlotti beans
  • 2 tablespoon plain flour
  • 8 french-trimmed lamb shanks (2.4kg)
  • 2 tablespoon olive oil
  • 1 brown onion (200g), chopped
  • 1 carrot (120g), chopped
  • 1 stalk celery (150g), trimmed, chopped coarsely
  • 2 clove garlic, crushed
  • 1 fresh red long red chilli, chopped finely
  • 1/4 cup (60ml) balsamic vinegar
  • 400 gram canned crushed tomatoes
  • 8 anchovies
  • 1 cinnamon stick
  • 2 sprigs fresh rosemary
  • 1/2 cup (125ml) red wine
  • 2 cup (500ml) water
  • 1/3 cup fresh flat-leaf parsley sprigs

Method

Lamb shank & bean ragu
  • 1
    Place dried beans in a large bowl, cover with cold water; soak 8 hours or overnight.
  • 2
    Drain soaked beans, rinse under cold water; drain. Place beans in a medium saucepan, cover with water; bring to the boil. Reduce heat; simmer, uncovered, for 15 minute (beans will not be fully cooked at this stage). Drain.
  • 3
    Preheat oven to 180°C/350°F.
  • 4
    Place flour in a medium bowl; season with salt and pepper. Toss lamb in flour; shake away excess. Heat half the oil in a large casserole over medium heat; cook lamb, in batches, turning until browned all over. Remove from dish. Wipe dish clean if necessary.
  • 5
    Heat remaining oil in dish over medium heat; cook onion, carrot, celery, garlic and chilli, stirring, for 5 minutes or until onion softens.
  • 6
    Return lamb to dish with beans, vinegar, tomatoes, anchovies, cinnamon, rosemary, wine and the water; bring to the boil. Cover with a lid; cook in oven, 1 hour, turning shanks halfway through cooking. Uncover; cook a further 1 hour or until meat is almost falling off the bone.
  • 7
    Just before serving, stir parsley through ragù.

Notes

You need to soak the dried beans for 8 hours at the start of this recipe.