LAMB SHANK CAS­SOULET

Friday - - Recipe Cards -

Prep time overnight Cook­ing time +3 hours Serves 4 4 tbsp olive oil 4 lamb shanks 6 strips of beef ba­con, chopped 1 beef sausage, sliced 2 onions, finely chopped 2 gar­lic cloves, chopped 500g bar­lotti beans, soaked overnight 1 cup non-al­co­holic white wine 4 cups chicken stock 4 tbsp soy sauce 1 tbsp smoked pa­prika 2 rose­mary sprigs 2 tbsp tomato paste 2-4 bay leaves 4 sprigs thyme 1 small bunch of pars­ley, chopped, to serve Lemon juice and zest, to serve Pre­heat the oven to 130°C. In a large roast­ing pan, heat the oil and add the lamb shanks. Brown on all sides, re­move and set aside. In the same pan, brown the beef ba­con, re­move and set aside. Now brown the sausage slices, re­move and set aside. Add onions and gar­lic to the pan and sauté for 5 min­utes. Add the beans, beef ba­con, sausages and all re­main­ing in­gre­di­ents to the pan. Boil for 10 min­utes, re­move from the heat and add the lamb shanks. Cover the pan with two lay­ers of foil and place it in the oven for about 3 hours or un­til the beans and lamb are cooked. Sea­son and gar­nish with pars­ley, then add a little lemon juice and zest.

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