Recipe for Braised Lamb Shanks with Flageolet Beans – a hearty but healthy dish for the whole family to enjoy
2tbsp mild or medium olive oil (not extra virgin)
4 x 450g lamb shanks, trimmed of excess fat and skin where possible
½ bottle of full-bodied red wine
570ml lamb stock or half chicken/half beef stock
1 garlic clove, sliced
300g shallots, peeled
1 carrot, thinly sliced
1 stick of celery, thinly sliced
325g butternut squash, unpeeled, seeds removed and cubed
1 bay leaf
1 sprig fresh thyme
410g can of flageolet beans, rinsed and drained, or 240g dried weight flageolet beans, cooked
1 tbsp cornflour, mixed with 2 tbsp cold water
freshly ground black pepper
Preheat the oven to 170C/325F/gas mark 3. Heat a tablespoon of the oil in a large frying pan and brown the shanks, one or two at a time, on all sides, adding more oil to the pan if necessary.
Transfer the shanks to a large casserole dish.
Add the wine to the pan and scrape the base to remove any sediment before adding the stock, garlic, shallots, carrot, celery, butternut squash, bay leaf and thyme. Boil for a couple of minutes.
Transfer to the casserole dish and place in the oven to cook for two and a half hours or until the meat comes away from the bone easily. Turn off the oven, remove the shanks and place them in a covered dish. Put them back in the oven to keep warm.
Put the casserole dish, which still contains the cooking liquid, on the hob (make sure the dish won’t crack if you do this!). Add the flageolet beans and slaked cornflour and boil, uncovered for a further 20 minutes or so to thicken the sauce. Pour the sauce over the shanks to serve.
Serve with a mashed sweet potato or normal potato. Leave the skin on the potato for added fibre and texture.
Recipe created by Patrick Holford and included in his latest cookbook, Delicious, Healthy, Sugar-Free, written in collaboration with Fiona McDonald Joyce. Read more about it here.