Braised Lamb Shanks with Cannellini Beans
This is delightfully simple as everything goes into one pot, no accompaniments are needed, and it provides a complete menu for two people. It is also very good with flageolet or borlotti beans to ring the changes.
|Oven temperatures and Conversions|
|Click here for information|
You will also need a lidded, flameproof casserole with a capacity of 4 pints (2.25 litres).
This recipe is taken from How to Cook Book Three.
Begin by skinning the tomatoes. Place them in a heatproof bowl and pour boiling water on to them. Leave them for exactly a minute, then remove them and slip off their skins (protecting your hands with a tea cloth if they are hot). Or click here to watch how.
Then chop them fairly roughly.
Next, using a potato peeler, remove the worst of the stringy bits from the celery and cut it into 2 inch (5 cm) chunks.
Now pre-heat the oven to gas mark 1, 275°F (140°C).
After that, you need to heat the oil in the casserole over a highish heat. Then, season the lamb shanks with salt and freshly milled black pepper and, when the oil is really hot, brown them on all sides, holding them at the bone end while protecting your hand again with the tea cloth, and turning them round in the hot oil.
When they’re nicely browned, remove them to a plate and, keeping the heat high, add the celery, onion and carrots and brown them as well, turning and tossing them around for about 6 minutes.
Now stir in the garlic, cook for one minute, then add the drained beans and give everything another good stir.
Next, add the tomatoes, wine, bay leaf, chopped rosemary and some seasoning.
Then, finally, place the lamb shanks on top and when everything is beginning to simmer, cover with the lid and transfer the casserole to the oven to braise very slowly for 3 hours.
Serve garnished with the sprigs of rosemary.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
Neck fillet of lamb provides very sweet meat that responds perfectly to long, slow cooking and if you add pre-soaked dried green flageolets to cook alongside it these, too, absorb the sweet flavours of the lamb.
You could make this at any time of the year, but in Delia's view autumn lamb gives the most flavourful results. Serve it with plenty of mashed potato and root veg.
Most Popular recipes
04 Jul 2015 21:04
Galvanina Week 2
05 Jul 2015 02:09
03 Jul 2015 23:58
|Food and travel||
Refreshing cocktail with Galvanina
25 Jun 2015 21:28
|Can Anyone Help?||
03 Jul 2015 16:18
Jam made with concentrates
13 Jun 2015 07:32
Quartz kitchen worktops
24 Jun 2015 02:03
July in the garden
03 Jul 2015 21:30