Slow Lamb Shanks & Pathetic Beans

Serves 4 (depending on shank size!)

Time 3.5 hrs

(not ideal ON a weeknight, but imagine you did this at the weekend and just reheated!?)

Difficulty Intermediate 

INGREDIENTS

4 lamb shanks
2 tbs olive oil
1 onion, peeled and finely chopped 
2 carrots, peeled and finely chopped 
2 celery stalks, finely chopped
4 cloves garlic, finely chopped
400 gm can crushed tomatoes
1 c dry white wine
1/2 bunch thyme
500 gm green beans, trimmed 

---

METHOD

Preheat the oven to 160’c.

Season the lamb shanks, then brown them on all sides in olive oil in a heavy based oven proof skillet, that has a lid. Set them aside.

In the same skillet, sauté the onion garlic, celery and carrot until softened (5 mins). Deglaze the pan with the wine to release all the sticky bits.

Add in the thyme, beans, tomatoes, and a can (use the tomato can) full of water.

Nestle the shanks back into the pan, cover and place in the oven for about 3hrs.

Serve with mashed potato* and plenty of pan juices and a good grate of lemon zest on top. 

*this happens to be my current go to carb… you could use cous cous, barley, brown rice or orzo, infact a lovely parapdelle would be perfect too.