Lamb Shanks with Borlotti Beans

Any regular readers of this blog will know that in the colder months, when I can light the oven in Spain (or pretty much any time in England) I am a huge fan of slow cooked comfort food.

Lamb Shanks with Borlotti & Harissa (1)

In Spain we often eat pork shanks, in England we got to enjoy lamb instead.  Here´s a simple recipe that is great for those cold winter days or nights and also a useful dish for entertaining as it can be prepared ahead and then forgotten about for several hours before serving.

Ingredients (to serve 2 people, easily doubled)

  • Two lamb shanks
  • 1 can (400g approx) of borlotti beans
  • About 1 cup of chopped tomatoes (tinned are fine at this time of year)
  • A sprig of rosemary
  • 4 cloves of crushed garlic
  • A glass of red wine
  • A teaspoon of olive oil
  • A teaspoon of tomato purée
  • Salt & Pepper

Mix all the ingredients (except the meat) together and season, pour them over the lamb using a deep oven proof dish. Cover with a lid or wrap tightly in foil and cook in a low oven for about 4 hours.

Serve with creamy mashed potato and make sure to finish that wine you opened to make the dish.

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