Braised lamb shanks with cannellini beans and tomatoes

Name: Braised lamb shanks with cannellini beans and tomatoes
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 6
Ingredients: 3 tbsp. olive oil; 6 lamb shanks; 1 large onion, chopped; 3 carrots, sliced; 3 celery sticks, sliced; 2 garlic cloves, crushed; 2 x 400g cans chopped tomatoes; 150 mL (5fl oz) balsamic vinegar; 2 bay leaves; 2 x 410 g x 410g cans cannellini beans, drained and rinsed

This lamb recipe is the perfect one-pot dish.

By The Good Housekeeping Cookery TeamPublished: 02 January 2002

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Yields:

Prep Time:

15 mins

Cook Time:

3 hrs

Total Time:

3 hrs 15 mins

Ingredients

3 Tbsp. olive oil
6 lamb shanks
1 large onion, chopped
3 carrots, sliced
3 celery sticks, sliced
2 garlic cloves, crushed
2 x 400g cans chopped tomatoes
150 ml (5fl oz) balsamic vinegar
2 bay leaves
2 x 410 g x 410g cans cannellini beans, drained and rinsed

Directions

1. Step 1
  Preheat the oven to 170°C (150°C fan oven) mark 3. Heat the oil in a large ovenproof casserole. Add the lamb shanks in batches and brown all over. Remove from the pan and set aside.
2. Step 2
  Add the onion, carrots, celery and garlic to the pan and cook gently until it's just beginning to colour. Return the lamb to the pan and add the tomatoes and balsamic vinegar, giving the mixture a good stir. Season with salt and freshly ground black pepper and add the bay leaves. Bring to the boil, cover, and cook for 5min on the hob, then transfer to the oven for 1½-2hr, or until the shanks are nearly tender.
3. Step 3
  Remove from the dish from the oven and add the beans. Cover and return to the oven for a further 30min. Serve with some crusty bread - ciabata would be perfect.
4. Step 4
  To serve:
  Thaw overnight in the fridge. Preheat the oven to 170°C (150°C fan oven) mark 3. Put in a casserole dish, cover and bring to the boil on the hob, then cook in the oven for 45min.
  
  Try these other great lamb shank recipes:
  
  Braised lamb shanks
  
  Classic braised lamb shanks
  
  Lamb shanks in red wine
  
  Slow roast lamb with salsa verde

Prepare ahead

Cool quickly straight after adding the cannellini beans, then freeze in airtight containers.

Per Serving:

Calories: 490
Total carbs: 20 g
Total fat: 25 g

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The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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