I have a bit of a tortured love/hate relationship with lamb, quite possibly because spit-roasted lamb is a big deal in Greece and we would have it every Easter – literally spending hours turning the spit by hand (those were the days before motorised spits!) and then having a massive feast… eventually. Even though I totally love it now, I really did not like the taste and quite fatty texture of lamb when I was young. I still wasn’t terribly fond of it when my parents insisted we had one of these spit-roasted lambs at our wedding reception (which was held in Skiathos, Greece nearly13 years ago now) but I didn’t eat any of it anyway… I don’t recall having much food at all that evening!
These days I have come round to the joys of lamb and I find myself always looking for new ways to cook it. I made these Slow-roast Lamb shanks with white beans & gremolata a few days after Christmas and I remember the house smelled absolutely heavenly while they were in the oven. The taste was pretty amazing too and using lower-carb, low-GI cannellini beans rather than potatoes shaves off a lot of calories as well. Although I haven’t made this dish in one pot (I didn’t have one small enough) this is another one-pot recipe you can make in cast iron casserole (or the Tefal Ingenio pans I recently reviewed).
One-pot slow-roast lamb shanks with beans & gremolata
2 lamb shanks (preferably from hind legs)
2 large onions, peeled and finely diced
2 fat garlic cloves, peeled and finely diced
2 large carrots, peeled and diced
2 sticks celery, finely diced
2 tsp sugar
This would make a wonderfully warming and comforting Sunday meal – and you can double or triple the recipe if you are feeding a crowd. Haricot beans can be substituted for cannellini beans. If you prefer the roast to have a richer flavour you can add 1 can of chopped tomatoes as well as the tomato paste.