Lamb Shanks with Rosemary

and White Bean Salad

Recipe Serves 4-6

AUSTRALIAN LAMB

• 6 Australian lamb shanks
• 4 tablespoons olive oil
• 1/8 cup garlic, chopped
• 1 teaspoon rosemary, dry, crumbled
• 6 cups tomatoes, canned
• 1 cup beef stock

SEASONED FLOUR

• ½ cup flour
• ¼ tablespoon paprika
• pinch cayenne pepper
• 1 teaspoon salt
• 1/8 teaspoon black pepper, crushed

WHITE BEAN SALAD

• 1 ½ tablespoons olive oil
• ½ tablespoon garlic, chopped
• ½ tablespoon rosemary, dry, crumbled
• 1 ½ cups beef stock
• 6 cups white beans, canned

1. In a large bowl, prepare seasoned flour and liberally coat shanks with it.
2. In a heavy-bottomed pan, heat 4 tablespoons of oil and brown shanks on all sides. Remove shanks from pan and add 1/8 cup of garlic and 1 teaspoon of rosemary. Cook about 2 minutes until garlic is lightly browned. Add the tomatoes and 1 cup of beef broth. Return the shanks to the pan, bring to a boil and reduce to a simmer. Simmer for 2 ½ hours until the shanks are tender, adding more stock if the liquid starts to dry out.
3. To prepare the white beans, heat the remaining 1 ½ tablespoons of olive oil in a sauté pan over low heat. Add the remaining ½ tablespoon garlic and cook 30 seconds. Add the beans, remaining ½ tablespoon rosemary and remaining 1 ½ cups beef stock. Heat through.
4. For each serving, place 1 cup of the bean mixture on a plate. Top with one shank and approximately ½ cup of the sauce.