Lamb Shank Casserole with Haricot & Borlotti Bean

Lamb Shank Casserole with Haricot & Borlotti Bean

Serves 6

1 cup haricot beans soaked over night
1 cup borlotti beans soaked over night
2 tbs olive oil
6 lamb shanks
flour for dusting
4 carrots diced
4 cloves garlic diced
3 sticks celery diced
1 large onion diced
6 prunes
1/3 cup dried wild mushrooms
1 red capsicum cut into large pieces
400g tin diced tomatoes
2 cups red wine
1 tbs hot paprika
1 tbs dried oregano
2 tbs tomato paste
1 tbs brown sugar
1 red chilli sliced
juice of 1 lemon
1 sprig of rosemary
3 cups of beef stock
salt and pepper

Nuts & Bolts

1. Pre heat oven to 180 - 190c.

2. Dust lamb shanks with flour and season with salt and pepper.

3. In a large frying pan on medium heat add 1 tbs olive oil, place lamb shanks into frying pan and brown on all sides. Set aside in a large casserole dish with a lid for later cooking.

4. In the same frying pan on medium heat add olive oil, onion, garlic and chilli and fry for 3 minutes. Add celery, carrots and capsicum cook for 2 minutes.
Add red wine and cook for 2 minutes.

5. Add tinned tomatoes, wild mushrooms, prunes, paprika, oregano, sugar, tomato paste, rosemary, lemon juice and drained beans. Mix well. Add beef stock and season to taste.

6 Transfer mixture and pour over lamb shanks in the casserole dish. Place lid on and put in the oven and slow cook for 3 -1/2 to 4 hours. Or until lamb shanks are tender.