New Zealand Woman’s Weekly

Lamb shanks with white bean & rosemary tomato sauce



What’s not to love about a one-pot dinner that delivers on taste while not producing a mountain of washing up?

2 lamb shanks

1 tbsp olive oil

1 onion, peeled

and quartered

4 garlic cloves, roughly chopped

1⁄ cup dry white wine 3 or chicken stock

10 cherry tomatoes

3 x 5cm sprigs rosemary

2 bay leaves

½ tsp 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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