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Dinner | Meat

Lamb shank with cannellini beans

A cracking dish to contribute to your immune system, cell division, red blood cell formation and your ability to process information

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Lamb shank with cannellini beans recipe
Serves:
4
Preparation:
20 Mins
Cooking:
120 Mins
High FODMAP:
Yes
Allergens:
Sulphur dioxide, Milk, Lactose, Fish, Celery
Check Your Own Recipe

What are the health benefits of Lamb shank with cannellini beans?

A cracking dish to contribute to your immune system, cell division, red blood cell formation and your ability to process information

 

Ingredients

Method

Ingredients

15g/12 small rosemary sprigs nutritional information
15g/12 small rosemary sprigs
Half a bottle red wine nutritional information
Half a bottle red wine
400g tinned tomatoes nutritional information
400g tinned tomatoes
300ml chicken stock nutritional information
300ml chicken stock
2 x 400g cans of cannellini beans nutritional information
2 x 400g cans of cannellini beans
2 medium carrots, roughly chopped nutritional information
2 medium carrots, roughly chopped
2 sticks celery, roughly chopped nutritional information
2 sticks celery, roughly chopped
2 cloves of garlic cut into 12 slivers  nutritional information
2 cloves of garlic cut into 12 slivers
1 large leek, roughly chopped nutritional information
1 large leek, roughly chopped
2 medium onions, peeled and roughly chopped nutritional information
2 medium onions, peeled and roughly chopped
1 head garlic, broken up into cloves and peeled nutritional information
1 head garlic, broken up into cloves and peeled
1.35kg/4 lamb shanks nutritional information
1.35kg/4 lamb shanks
6 tinned anchovies, cut into halves nutritional information
6 tinned anchovies, cut into halves
2 sprigs thyme nutritional information
2 sprigs thyme
1 sprig of rosemary with 12 sprigs piched off nutritional information
1 sprig of rosemary with 12 sprigs piched off
1 bay leaf nutritional information
1 bay leaf
Black pepper to taste nutritional information
Black pepper to taste
Salt to taste nutritional information
Salt to taste
30g butter nutritional information
30g butter
1 tbsp olive oil nutritional information
1 tbsp olive oil
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Preheat the oven to 140C/275F/Gas
2) For the lamb shanks, make three deep incisions in each shank and insert in each half an anchovy wrapped around a sprig of rosemary and a slice of garlic.
3) Season the meat with salt and freshly ground black pepper.
4) Heat the butter and olive oil in a casserole, add the shanks and brown all over. Remove and set aside.
5) To the casserole, add the carrots, celery, leek, onions, garlic cloves and herbs and cook over a high heat until the vegetables are browned.
6) De-glaze the casserole by adding the red wine, scraping the residue on the bottom of the pan and stirring well.
7) Add the stock and tinned tomatoes to the casserole, place the shanks on top of the vegetables, cover and cook in the oven for two and a half hours.
8) When the lamb has finished cooking, remove the four shanks to a dish and keep warm.
9) Add the cannelloni beans and heat through.
10) Serve the sauce in bowls topped with a lamb shank.

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