Slow Cooked Lamb Shank and Bean Ragoût

  • Slow Cooked Lamb Shank and Bean Ragoût
  • Slow Cooked Lamb Shank and Bean Ragoût
  • Slow Cooked Lamb Shank and Bean Ragoût

Rated 4.56 out of 5 based on 8 votes

Ingredients

  • 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

Method

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!

    Reply

    by Michael Langdon on 04/09/2012, 06:57
    Michael Langdon
  • Wonderful recipe Robert. Thank you for sharing.

    Reply

    by Cameron Bryant on 04/09/2012, 11:40
    Cameron Bryant
  • Yep the glass of wine is the perfect finishing touch to this delicious photo. Yum!

    Reply

    by Louise Carter on 12/09/2012, 05:35
    Louise Carter
  • Very tasty, cooked it in the slow cooker all afternoon and lamb was beautiful and tender.

    Reply

    by Lola Bryant on 18/09/2012, 09:54
    Lola Bryant
  • Looks great! cant wait for you to bring us some for lunch

    Reply

    by Tyson Warms on 18/09/2012, 10:48
    Tyson Warms
  • I LOVE ONE-PAN MEALS. THIS ONE i COOKED TWO TIMES FOR 1 HOUR AT 175 DEGREES (COOLED IT DOWN OVERNIGHT IN BETWEEN)

    Reply

    by Hannu Verasdonck on 09/10/2012, 16:07
    Hannu Verasdonck