Lamb shanks with white bean and rosemary tomato sauce
What’s not to love about a one-pot dinner that delivers on taste? So try Nici's lamb shanks with white bean and rosemary tomato sauce for the perfect weeknight meal!
- 2 hrs cooking
- Serves 2
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Ingredients
- 2 lamb shanks
- 1 tablespoon olive oil
- 1 onion, peeled and quartered
- 4 garlic cloves, roughly chopped
- 1/3 cup dry white wine or chicken stock
- 10 cherry tomatoes
- 3 x 5cm sprigs rosemary
- 2 bay leaves
- 1/2 teaspoon sea salt and decent grind of black pepper
- vegetable stock or water
- 1 x 390g tin cannellini beans, drained
- salad greens, if desired
Method
- 1Preheat oven to 170°C.
- 2In a large, ovenproof casserole dish, brown the lamb shanks in olive oil. Remove from the dish and add the onions and garlic. Sauté for 3-4 minutes. Put the shanks back on top. Pour over the wine and simmer for 1-2 minutes. Add the tomatoes, rosemary, bay leaves, salt and pepper. Top with stock to about halfway up the shanks, then cover.
- 3Bake for 1-1½ hour or until the meat can be easily removed from the bone.
- 4Stir in the cannellini beans and return to the oven for 20 minutes. If you want to reduce the cooking juices, leave uncovered.
- 5Serve the lamb shanks with the beans, tomatoes and cooking juices, and salad greens.
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