Name: Lamb shanks with white bean and rosemary tomato sauce
Cook time: 120 min
Total time: 120 min
Yield: 2
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

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!

Serves 2

Cook

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

1.Preheat oven to 170°C.

2.In 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.

3.Bake for 1-1½ hour or until the meat can be easily removed from the bone.

4.Stir in the cannellini beans and return to the oven for 20 minutes. If you want to reduce the cooking juices, leave uncovered.

5.Serve the lamb shanks with the beans, tomatoes and cooking juices, and salad greens.

Nici Wickes