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Braised Lamb Shanks with Cannellini Beans Mash & Calcot Onions
Braised Lamb Shanks with Cannellini Beans Mash & Calcot Onions
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Feeds 2 - 4 people 
Prep time 10m
Cook time 150m
Description
Indulge in the rich and flavourful experience of braised lamb shanks with Cannellini beans mash & Calcot onions, a perfect Easter lamb recipe that promises to impress your guests. This braised lamb recipe showcases succulent lamb shanks slow-cooked to perfection, resulting in tender meat that falls off the bone. Paired with creamy cannellini beans mash and sweet roasted Calcot onions, this dish offers a harmonious blend of textures and flavours, making it a standout centrepiece for your holiday feast.
- 2 lamb shanks
- 175ml beef stock
- 100ml red wine
- 2 garlic cloves
- ½ onion
- 2 thyme sprigs
- 1 bay leaf
- 2 tomatoes
- 1 large carrot
- 1 celery stalk
- 1 tbsp olive oil
- 1 tbsp flour
- For the mash:
- 2 tins cannellini beans
- 1 handful of wild garlic
- 1 garlic clove
- 2 tbsp olive oil
- For the calçot onions:
- 2 calçot onions
- 1 tbsp olive oil
- A handful of prunes
- Preheat the oven to 200C/180C fan/gas 6.
- Start by browning the lamb shanks in the olive oil on high heat for about 10 minutes, turning it so it can be browned on all sides.
- Remove the lamb and place it on a plate covered with foil.
- Add chopped onion, celery and carrot to the same pan. Cook for 3 minutes at medium to high heat. Add thyme, bay leaf, tomatoes, garlic, prunes, flour and cook for 2 minutes more. Add wine and stock and bring to simmer for about 2 more minutes.
- Place the lamb shanks back on the pan, and any remaining juices. Place the pan straight in the oven, cover the top with lid or foil, and leave to cook for about 2h.
- In the meantime, make the cannellini bean mash: place the wild garlic in a pan with 1 tbsp of olive oil for about 2 minutes, add the beans and 100 ml of water. Bring to a boil and leave to cook for about 2 minutes.
- Put in a food processor with the remaining tbsp of olive oil, garlic and salt and pepper; whizz until completely smooth.
- Prepare the calçot onions: Place the onions onto a tray and drizzle with oil and season well with salt and black pepper. Place the onions on a grill pan on high heat and cook until charred and wilted (about 20 minutes).
- Remove the pan from the oven, take the lamb shanks out and place them in a plate covered with foil. Place the pan back on the hob on medium heat for about 10 minutes for the sauce to reduce and become glossy.
- Serve hot with the mash and the onion.
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