Lamb shank and bean ragu
Who can resist fall-off-the-bone lamb shanks with flavoursome bean ragu? This incredible recipe is a perfectly comforting midweek meal that is exceptional served with polenta or creamy mashed potato.
- 40 mins preparation
- 2 hrs 20 mins cooking
- Serves 4
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Ingredients
- 1/2 cup dried haricot beans
- 1/2 cup dried borlotti beans
- 2 tablespoon plain flour
- 1.6 kilogram French-trimmed lamb shanks
- 2 tablespoon olive oil
- 1 large onion, chopped
- 1 medium carrot, chopped
- 1 celery stalk, trimmed, coarsely chopped
- 2 garlic cloves, crushed
- 1 fresh long red chilli, finely chopped
- 1/4 cup balsamic vinegar
- 400 gram can crushed tomatoes
- 8 drained anchovies
- 1 cinnamon stick
- 2 sprigs fresh rosemary
- 1/2 cup red wine
- 2 cup water
- 1/3 cup fresh flat-leaf parsley
Method
- 1Place dried beans in a large bowl, cover with cold water and soak for 8 hours or overnight.
- 2Drain soaked beans, rinse under cold water, then drain. Place beans in a medium saucepan. Cover with water and bring to the boil. Reduce heat to low and cook for15 minutes – beans will not be fully cooked at this stage. Drain.
- 3Preheat oven to 180°C.
- 4Place flour in a medium bowl, seasoning with salt and pepper. Toss lamb in flour, shaking away excess. Heat half the oil in a large flameproof casserole dish over medium heat. Cook lamb in batches, turning, for 5 minutes until browned all over. Remove from dish. Wipe the dish clean, if necessary.
- 5Heat remaining oil in dish over medium heat. Cook onion, carrot, celery, garlic and chilli, stirring, for 5 minutes until vegetables soften.
- 6Return lamb to dish. Add beans, vinegar, tomatoes, anchovies, cinnamon, rosemary, wine and water. Bring to the boil. Transfer to oven. Cook, covered, turning shanks halfway through cooking, for 1 hour. Uncover and cook for a further 1 hour until meat is almost falling off the bone.
- 7Just before serving, stir parsley through ragu.
Notes
- Serve the ragu with polenta or creamy mashed potato. - You need to soak the dried beans for at least 8 hours before starting this recipe.
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