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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48 thoughts on “Lamb Shanks with Borlotti Beans

  1. You’ve got a way of putting such comfort on a plate Tanya! (though i dont do lamb, i do all the rest, and you’ve made this look altogether wonderful! and those borlotti beans are a favorite of ours.)

  2. This reminds me of a dish I used to make years ago – one of my favorite winter dishes. Then I forgot all about it. Funny how you can make things repeatedly and then they disappear from your food thoughts. Thank you for the reminder. I will definitely be making this on our next snowy day!

  3. That shank looks so good, Tanya, resting atop those potatoes. With the exception of the beans, I cook shanks in much the same way. The beans make this dish even heartier and I need to find some. Looks like Max and I will be on a mission to find borlotti! Our temperatures are dropping into braise range and I love the kitchen when there’s a slow braise in the oven. These lamb shanks of yours will do nicely. 🙂

    1. I only recently started cooking them with the beans as we have been skipping lunch sometimes when working (bad, I know) but then found ourselves super hungry by the time we´d finished. This makes a hearty dish super hearty and if there are any leftovers, they make a great soup the next day with some stock added. I love braising – it warms the house and everything smells wonderful all day!

  4. I just did your last lamb shank recipe for dinner last night, to welcome Hubby home from his trip…he was over-the-moon happy with it!
    He also happened to be looking over my shoulder when I opened this one.
    “HEY! Do that one next!” he said…
    Thanks, for both of them!

  5. Oh, that does sound good and just the thing for winter (or, I suppose, any time in England !) and I love dishes that can be left in the oven for four hours, scenting the house with a hint of what’s to come. Delicious!

  6. I can’t believe that we cook so many of the same dishes. I cooked lamb shanks last night and thought about serving them with cannellini beans but went with orzo instead. I’ll definitely make your recipe the next time.

  7. Absolutely love lamb shanks even tho’ Australian prices for them are becoming outrageous. Lovely recipe [I usually use cannelini] – methinks you would not only finish that bottle of wine but open another one [:) !] and I truly can’t see any leftovers possible!! Have never seen pork shanks in the supermarket here: have to look!

    1. Yes, it´s crazy how much some places charge for these shanks. Might be worth asking a butcher if he has any pork shanks as they may even be thrown away if they´re not “trendy” – hey you could start a food fashion revolution in Oz for eating pork shanks!

      1. About time I did something just like that! Going to get some tripe and calves liver on Friday [leftover passions from childhood] : shall ask 🙂 !

  8. You know…if I wasn’t a vegan I would SOOO run with this recipe till I keeled over! You know what? Bollocks! I am going to make it anyway! No lamb shanks but I DO have borlotti beans planted this year for the first time…till those little babies are nestled in my stockpot I will use some good quality dried/soaked borlotti’s and will run with this promising recipe anyway. Cheers for sharing it and it looks like Spain has soaked right back into you like red wine to a sponge 😉

    1. Slow cooked borlotti beans cooked like this with crusty bread and a big spoon to eat it with – I´d feel like the daddy bear in goldilocks (minus the porridge) – it would be great!

  9. Absolutely love lamb shanks even tho’ Australian prices for them are becoming outrageous. Lovely recipe [I usually use cannelini] – methinks you would not only finish that bottle of wine but open another one [:) !] and I truly can’t see any leftovers possible!! Have never seen pork shanks in the supermarket here: have to look!

    1. Thanks for your lovely comment. Lamb shanks in England are now creeping up in price. In Spain pork shanks are still fairly reasonably priced and available but no doubt this will change as demand increases!

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