Lamb shanks braising on the stove always
signals the arrival of winter and warm cosy
dinners - and a Tanglefoot gravy adds extra
depth. Serves 4-6
Method:
In a bowl, cover the haricot beans with
water and soak overnight. Drain the beans,
cover with fresh water and bring to the boil.
Simmer for 60 minutes until the beans are
soft. Drain and reserve. Heat the oil in a
heavy-bottomed casserole dish and brown
the shanks on all sides. Transfer to a plate,
then add the onions, celery, carrots and
garlic to the oil and cook until golden. Add
the beer, stock, tomatoes, tomato paste,
herbs, and finally return the lamb shanks to
the casserole. Reduce the heat to low, and
simmer for 11/2 -2hrs. Add the beans to the
casserole and cook for a further 30 mins. Mix
together the lemon zest and chopped parsley
in a bowl. Serve hot, garnished with the
lemon zest and parsley.
Ingredients:
4 large lamb shanks
6 oz dried haricot beans
2 tbsp olive oil
1 onion, finely chopped
2 celery stalks chopped
2 carrots, chopped
5 garlic cloves, finely chopped
1/2 bottle Badger Tanglefoot Ale
1 carton fresh lamb stock
8 tomatoes, chopped
2 tbsp sundried tomato paste
1 bay leaf
1 tsp chopped fresh thyme or lemon thyme
zest of 2 lemons
large bunch flat leaf parsley
| Energy |
Protein |
Carbohydrate |
Fat |
Fibre |
Sodium |
| KJ |
Kcal |
g |
g |
g |
g |
g |
| 9354 |
2242 |
159 |
126 |
110 |
36.4 |
0.75 |
| Figures are for the total recipe / not per serving |
Recipe provided by:
Wyld Meadow Lamb
Wyld Meadow Farm
Monkton, Wyld
Bridport, Dorset
DT6 6DD
 |
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