Rated 4.56 out of 5 based on 8 votes
- 200 g canned beans ( borlotti, haricot etc...mix and match ) drained
- 1 kg french trimmed lamb shanks ( ask a frenchman or your butcher ) [i prefer lamb neck scrag, which is cheaper and tastier. ask the butcher to cut into portions ]
- 2 Tbls plain flour
- 1 tspn olive oil
- 1 x large brown onion chopped, coarsely.
- 1 x 1 medium carrot, chopped coarsely
- 2 x celery stalks chopped coarsely
- 1 x fresh large red chilli, chopped finely
- 1 x 425gm can crushed tomatoes
- 8 x drained anchovies in oil ( don't skip this even if you don't like anchovies. they will dissolve into the recipe and will be a substitute for salt)
- 1/4 cup balsamic vinegar
- 1/2 cup dry white wine ( or maggie beer's verjuice )
- 1 cup water
- 1/3 cup coarsely chopped flat leaf parsley
Preheat oven 160C
Toss lamb in flour; shake away excess. Heat oil in large oven-proof casserole dish; cook lamb, in batches, until browned. Set aside.
Cook onion, carrot, celery and chilli in the same dish, stirring until onion softens ( about 5-7 mins )
Return lamb to dish with beans, vinegar, undrained tomatoes, anchovies, wine and water; bring to boil.
Place in oven, covered, in oven for 1.5 -2 hours and uncovered for about 30 mins, stirring occasionally. The slower the better eg 150C for a little longer.
Stir parsley through ragoût just before serving. Serve with mashed potatoes or with crusty bread .
Wash down with Merlot.
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Looks lovely, Robert. And only made better by the excellent photography, I’ve never seen a better placed corn, onion and lemon!
Now that you said it…I agree
Wonderful recipe Robert. Thank you for sharing.
Yep the glass of wine is the perfect finishing touch to this delicious photo. Yum!
Very tasty, cooked it in the slow cooker all afternoon and lamb was beautiful and tender.
Looks great! cant wait for you to bring us some for lunch
I LOVE ONE-PAN MEALS. THIS ONE i COOKED TWO TIMES FOR 1 HOUR AT 175 DEGREES (COOLED IT DOWN OVERNIGHT IN BETWEEN)