Slow pot-roasted lamb shanks with butter beans, tomato & rosemary

SERVES 4 PREP + COOK TIME 4 HOURS 45 MINUTES (+ OVERNIGHT SOAKING TIME)

1 cup (200g) dried butter beans

4 x 400g hindquarter lamb shanks 2 tablespoons extra virgin olive oil 4 (150g) golden shallots, chopped

5 cloves garlic, peeled and sliced

¼ cup rosemary leaves, chopped coarsely 2 x 400g cans chopped tomatoes 2 tablespoons vino cotto

2 cups (500ml) chicken stock

¼ cup fresh parsley leaves

1 tablespoon finely shredded lemon rind extra virgin olive oil, extra, to serve

1 Place the beans in a medium bowl and cover with water; stand for 4 hrs or overnight.

2 Preheat oven to 150°C (130°C fan-forced).

3 Season the lamb shanks with sea salt. Place a large, flameproof, heavybased casserole dish (which will fit all the shanks) on high heat. Add the olive oil, and cook lamb shanks for 5 minutes each side until brown on all sides, then remove and set aside.

4 Reduce heat to medium; add the shallots and garlic to the dish and cook, stirring, until golden brown. Add the rosemary and cook for 1 minute. Stir in the tomatoes, vino cotto and stock, and bring to the boil.

5 Meanwhile, drain the water from the beans and add this to the tomato mixture. Return the lamb shanks to the dish. If they are not quite covered with liquid, just top up with a little bit of water.

6 Cover with lid or foil and bake for 4 hours, or until tender.

7 If you find the tomato mixture to be a bit runny, just carefully remove the shanks and place dish back over a high heat. Bring to a rapid boil and reduce cooking liquid for 15 to 20 minutes, to slightly thicken it up.

8 To serve, sprinkle with parsley and lemon rind, and drizzle with a little extra virgin olive oil.

Suitable to freeze.