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
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
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.