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!

By Nici Wickes
  • 2 hrs cooking
  • Serves 2
  • Print


  • 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


  • 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.

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