Braised Lamb Shanks with Cannellini Bean Mash

Name: Braised Lamb Shanks with Cannellini Bean Mash
Prep time: 10 min
Total time: 10 min
Yield: 2 - 4
Ingredients: 2 lamb shanks; 175ml beef stock; 100ml red wine; 2 garlic cloves; ½ onion; 2 thyme sprigs; 1 bay leaf; 2 tomatoes; 1 large carrot; 1 celery stalk; 1 tbsp olive oil; 1 tbsp flour; For the mash:; 2 tins cannellini beans; 1 handful of wild garlic; 1 garlic clove; 2 tbsp olive oil; For the calçot onions:; 2 calçot onions; 1 tbsp olive oil; A handful of prunes

Drogo

Servings

2 - 4

Prep Time

10 minutes

These comforting braised lamb shanks are the ultimate centrepiece for a special occasion, combining melt-in-the-mouth meat with creamy cannellini bean mash and sweet roasted calcot onions. If you're looking for an impressive lamb shank recipe, this slow-cooked dish delivers rich, deep flavours and tender lamb that effortlessly falls off the bone.

The combination of lamb shanks with cannellini beans creates a hearty yet elegant meal, with the velvety cannellini bean mash providing the perfect accompaniment to the savoury braising juices. Cooked low and slow, these slow cooked lamb shanks develop exceptional flavour and pair beautifully with the delicate sweetness of roasted calcot onions. Whether you're planning an Easter feast, Sunday lunch or dinner party, this classic braised lamb shanks recipe is guaranteed to impress family and friends alike.

Braised Lamb Shanks with Cannellini Bean Mash

Ingredients

{"type":"heading","heading_text":"Braised Lamb Shanks with Cannellini Beans Mash & Calcot Onions","ingredient":null}

2 lamb shanks
175ml beef stock
100ml red wine
2 garlic cloves
½ onion
2 thyme sprigs
1 bay leaf
2 tomatoes
1 large carrot
1 celery stalk
1 tbsp olive oil
1 tbsp flour
For the mash:
2 tins cannellini beans
1 handful of wild garlic
1 garlic clove
2 tbsp olive oil
For the calçot onions:
2 calçot onions
1 tbsp olive oil
A handful of prunes

Directions

{"type":"heading","heading_text":"Method","direction":null,"id":1754770949699.708}

Step 1, Preheat the oven to 200C/180C fan/gas 6.
Step 2, Start by browning the lamb shanks in the olive oil on high heat for about 10 minutes, turning it so it can be browned on all sides.
Step 3, Remove the lamb and place it on a plate covered with foil.
Step 4, Add chopped onion, celery and carrot to the same pan. Cook for 3 minutes at medium to high heat. Add thyme, bay leaf, tomatoes, garlic, prunes, flour and cook for 2 minutes more. Add wine and stock and bring to simmer for about 2 more minutes.
Step 5, Place the lamb shanks back on the pan, and any remaining juices. Place the pan straight in the oven, cover the top with lid or foil, and leave to cook for about 2h.
Step 6, In the meantime, make the cannellini bean mash: place the wild garlic in a pan with 1 tbsp of olive oil for about 2 minutes, add the beans and 100 ml of water. Bring to a boil and leave to cook for about 2 minutes.
Step 7, Put in a food processor with the remaining tbsp of olive oil, garlic and salt and pepper whizz until completely smooth.
Step 8, Prepare the calçot onions: Place the onions onto a tray and drizzle with oil and season well with salt and black pepper. Place the onions on a grill pan on high heat and cook until charred and wilted (about 20 minutes).
Step 9, Remove the pan from the oven, take the lamb shanks out and place them in a plate covered with foil. Place the pan back on the hob on medium heat for about 10 minutes for the sauce to reduce and become glossy.
Step 10, Serve hot with the mash and the onion.