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braised australian lamb shanks
with white bean purée recipe
Recipe Serves 4
AUSTRALIAN LAMB
4 large Australian lamb shanks
2 tablespoons olive oil
1 large onion, peeled and roughly chopped
2 medium carrots, peeled and roughly diced
2 celery sticks, washed and roughly chopped
4 cloves garlic, crushed
2 ½ pints beef stock
3 bay leaves, dry, whole
1 pound white beans, dry, that have been soaked in water overnight
14 ounces tomatoes, canned
OPTIONAL, TO SERVE
cooked green vegetables or ratatouille
Seal the lamb shanks by pan frying in a dry pan, or the casserole dish itself, to lightly brown.
In a large casserole, heat the oil and brown the onion, carrots, celery and garlic. Add the shanks, pour in the stock and allow to come to the simmer. Add the bay leaves.
Tip the beans into a muslin cloth and tie to secure. Add beans to the shanks, cover, and cook in the oven at 350°F for 1 hour. Check to see that the beans are cooked and when done, remove from the shanks, along with 1 cup of the cooking liquid. Add the tomatoes to the shanks and continue cooking for up to 1 hour or until the meat is tender and coming away from the bone.
Purée the beans in a food processor with enough of the cooking liquid to make a paste; season with salt and white pepper and store in a warm place or in a microwave proof container.
When the shanks are ready, check seasoning and remove the bay leaves; spoon some of the reheated or hot bean purée into the centre of the plates and put shank on top. Ladle some of the cooking juices around and over the shanks. Serve with cooked green vegetables or a ratatouille.
