Stolen unashamedly from my friend Rob, who introduced me to this recipe. Don't be shocked by the amount of balsamic vinegar used, it reduces down to an amazing mellow flavour! The lamb is to die for, which just falls of the bone.
This is the perfect meal for a dinner party, as it doesn't resemble "diet food" in any way, can be left to cook unattended and your guests will really rave about it.
Serves: 6 people
Prep Time: 15 mins
Cooking Time: 3 hours
3 tbsp Olive oil
6 Lamb shanks, trimmed, skin removed
1 Onion, medium, diced
3 Carrots, sliced
3 Celery sticks, sliced
2 Garlic cloves, crushed
2 x 400g cans Chopped tomatoes
150ml Balsamic vinegar
2 Bay leaves
2 x 330g cans Cannellini beans (butter beans are better though!) drained and rinsed
Preheat oven to 170ºc/gas mark 3. Heat the oil in your pot. Add the lamb shanks in batches and brown all over. Remove from the pan and set aside.
Put onion, carrots, celery and garlic in the pot. Add lamb, tomatoes and vinegar, and stir. Season with salt and pepper and add the bay leaves. Boil, cover and cook on hob for 5 minutes, then in the oven for 1.5 to 2 hours.
Remove the dish from the oven and add the beans. Cover and put back in the oven for a further 30 minutes, then serve.
This is not a particularly cheap meal, the shanks can be pricey, but it's well worth the wait and cost!
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