Braised Lamb Shanks with Garlic, Rosemary & Haricot Beans
If necessary, cook slowly over an open fire until the lamb shanks are meltingly tender and almost falling off the bone.
SERVES
6
PEOPLE
Ingredients
6 lamb shanks, 1kg approx.
12 small sprigs of rosemary
12 slivers garlic
6 anchovy fillets, halved (optional)
salt and freshly ground black pepper
Braising Ingredients
25g goose fat or duck fat or olive oil
2 carrots, roughly chopped
2 celery stalks, roughly chopped
1 leek, roughly chopped
1 onion, roughly chopped
1 head garlic, halved horizontally
200ml bottle good red wine
500ml chicken or lamb stock
1 sprig of thyme
2 sprigs of rosemary
2 bay leaves
2 strips of dried orange peel
Sauce
2 tbsp extra virgin olive oil
110g streaky bacon, cut into lardons and blanched
½ carrot, finely diced
½ celery stalk, finely diced
½ onion, finely diced
6 cloves garlic
4 very ripe tomatoes, peeled and diced or ½ x 400g tin of tomatoes + juice, chopped
2 sprigs of thyme leaves from 2 sprigs of rosemary, chopped
1 x 400g tin haricot beans, drained or 110-200g dried haricot beans, soaked overnight and then boiled rapidly for 20 minutes
Chicken or lamb stock to cover
Sprigs of rosemary and thyme, to garnish
Method
Preheat the oven to 150°C/Gas Mark 2.
Make 2 deep incisions in each lamb shank, insert a sprig ofrosemary and a sliver of garlic wrapped in half an anchovy fillet (if using) into each incision. Season with salt and black pepper.
Heat the goose fat or extra virgin olive oil in a heavy sauté pan or casserole and sauté the meat in it until well browned on all sides.Remove the meat from the pan.
Add the carrots, celery, leeks, onion and garlic and cook over a high heat until well browned.
Add the red wine to the pan and bring to the boil, stir for a minute or two. Add the chicken stock, herbs and orange peel to the pan, then place the lamb shanks on top.
Cover and cook in the oven for 4 hours.
Meanwhile, make the sauce.
Heat the olive oil in a saucepan and brown the bacon in it. Thenreduce the heat and add the carrot, celery, onion and garlic and cook for 8 minutes approx. or until the vegetables have softened.
Add the chopped tomatoes, herbs, haricots and enough stock to half cover the beans.
Cover and simmer for 45 minutes - 1 hour.
When the lamb has finished cooking, strain out the herbs and vegetables and discard. Degrease the cooking juices and add to the beans. Taste and correct the seasoning.
Serve the lamb shanks in a hot deep dish with the bean and vegetable sauce and the braising liquid. Garnish with sprigs of fresh rosemary and thyme.
