Categories: November

Ingredients

• 2 tbsp olive oil
• 4 lamb shanks
• 1 large onion, chopped
• 6 carrots, roughly chopped
• 2 celery sticks, sliced
• 2 garlic cloves, crushed
• 2 x 400g cans chopped tomatoes
• 150ml balsamic vinegar
• 2 bay leaves
• 410g can cannellini beans, drained and rinsed

Directions

1. Preheat the oven to 160˚C/fan 140˚C/gas 3. Heat the olive oil in a large flameproof casserole and cook the lamb shanks over a high heat until browned all over, turning as needed – will take about 10-15 minutes. Remove the lamb from the pan, season with salt and freshly ground black pepper and set aside.

2. Add the onion, carrots, celery and garlic to the casserole and cook for 5 minutes, until slightly softened. Return the lamb to the casserole, then add the tomatoes, balsamic vinegar and bay leaves.

3. Bring to the boil, cover and put in the oven for 2.5 hours.

4. Finally, stir in the cannellini beans. Cook for a further 15 minutes, until the meat and vegetables are really tender. Serve with the baked sweet potatoes.

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