Friday, 18 January 2013

Slow roasted lamb shanks in red wine with garlicky lemony butter bean mash

It was inevitable I would have to go on a diet post Christmas gluttony and pre-holiday, I had no choice!
Tonight's supper was supposed to be salmon fillet with salad. All day I've been dreading the thought of it. Hardly a winter warmer is it?

I left work a few hours early today due to the bad weather. Those few extra hours could be spent slow roasting something heart warming. That was all I needed to weaken the will power so a quick detour to the supermarket and I was two lamb shanks nearer to utopia!

Once home I got to work straight away ! 

No recipe followed just chucked what I knew worked well together, so here's how I made this tasty supper.

Ingredients (for two people)
  • 2 lamb shanks
  • 4 large garlic cloves smashed
  • 2 rosemary sprigs - 1 chopped the other left whole
  • 1 onion, sliced
  • 4 carrots chopped
  • 1 courgette chopped
  • 1tbs flour
  • 1/4 pint of red wine - I used Casillero del Diablo (Cabernet Sauvignon)
  • 1/2 lamb stock cube
  •  A good splash of hot water from the kettle.
 For the Butter bean mash
  • 1 clove of garlic finely chopped
  • The zest of half a lemon
  • 400g tin of butter beans
  • A good glug of olive oil
  • Salt & Pepper to taste

Preheat the oven as high as it will go.
Put a glug of olive oil in a frying pan and get the pan really hot.
Brown the shanks on all sides, then set aside in a casserole pan with lid.
Fry the onion, garlic and rosemary in the same pan till just turning soft.
Add the flour and cook out for two minutes.
Add the red wine and cook for two Min's, add the stock cube and water.
Add the chopped vegetables and stir to coat.
Pour vegetables and sauce over the lamb shanks then put in the oven on the middle shelf.
Turn the heat down to gas mark 3, 325F, 160/170 C and cook for 3 hours.

To make the butter bean mash.
Add a good glug of olive oil to a pan then add garlic and lemon zest, warm through gently on a low heat to let the garlic and lemon flavour the oil .
Rinse the butter beans then add to the pan, cook gently stirring and squishing the beans down with a wooden spoon till the resemble mash ( or you could leave some chunky for texture)
Add salt and pepper to taste.

And most importantly served with a large glass of the red ! Happy days :0)


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  1. ooooh that looks SO good. I love lamb shanks and butter bean mash is such a good accompaniment. Love your choice of red too - anything chilean gets my vote :-)

  2. Thanks Alex, I have made the lamb shanks for years and have tried butter bean mash a few times but never with lemon and garlic it is soooo good and I shall now never make it any other way ,it's that good ! The wine went very well too infact a bit too well ;0)