One-pot slow-roast lamb shanks with beans

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
Serves 2
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

2x400g (14oz) cans of cannellini beans, drained and rinsed

5 tbsp tomato paste

250ml (1 cup) white wine

250ml (1 cup) chicken, lamb or vegetable stock

2 sprigs fresh thyme

1 tbsp fresh rosemary, chopped small

Juice of 1/2 lemon

2 bay leaves

Salt & pepper to season

Olive oil to fry

For the gremolata

Small bunch flat-leaf parsley, stems removed

zest of 1 lemon

2 garlic cloves, finely diced

Method

1. Preheat the oven to 160C (320F) Pat the lamb shanks dry with kitchen towel then season with salt and pepper.

2. Heat a tablespoon of olive olive oil in medium oven-proof pan (or casserole) and then brown the lamb all sides. Set aside.

3. Add a splash more oil, reduce heat to low, then fry the vegetables and herbs with the sugar for 5-10 minutes until soft.

4. Add the tomato paste, lemon juice and wine and bring to a rolling simmer – let it cook for a few minutes.

5. Stir in the beans and stock and bring to a boil. Place the lamb on top of the vegetables and season with salt and pepper.

5. Cover the casserole with a lid or double thickness of foil then put in the oven. Roast, covered, for an hour then check whether the dish needs a little more water. Top up, if needed.

6. Uncover the dish and cook for another 30-40 minutes or until the meat is so tender it is falling off the bone. Rest, covered, while you make the gremolata.

7. Finely chop the garlic and parsley and mix with the lemon zest to make the gremolata. Scatter it over the dish before you serve.

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.

Comments

Campasimpukka says

January 10, 2015 at 4:00 pm

I liked this idea very much and posted my version today!

- Lucy Parissi says
  
  January 10, 2015 at 11:13 pm
  
  So glad you liked it! I have popped over : )
  
Kate Glutenfreealchemist says

January 07, 2015 at 10:58 pm

Mmmmm. Lamb is definitely my favourite meat. This looks absolutely gorgeous. Perfect for Sunday lunch….

Sarah Fennel says

January 07, 2015 at 4:06 pm

I don't know what looks better, the lamb or those beans! Stunning, Lucy!

Julia@Vikalinka says

January 07, 2015 at 1:17 pm

I am all about lamb, I love it! Unfortunately for me, my family doesn't. I am sure that gremolata lifts the heavy flavour a bit that people usually complain about when it comes to lamb. The photos are beyond gorgeous…you need to start photographing for a magazine soon…you are so good!

- Lucy Parissi says
  
  January 07, 2015 at 6:24 pm
  
  I would not go that far (re:photography) there's so much more to learn!
  
Thalia @ butter and brioche says

January 07, 2015 at 5:21 am

I have a love/hate relationship with lamb too.. I love to eat it but hate to cook it! After seeing this recipe though, I am definitely inspired to make it. This slow roasted lamb looks delicious Lucy!

belleau kitchen says

January 06, 2015 at 5:25 pm

it's funny because I too have a bit of a love/hate with lamb and therefore only eat it very rarely but when I do I love it!!… your shanks look incredible and I could devour them right now… Happy New Year Lucy xxx

Grandbabycakes says

January 06, 2015 at 4:18 pm

Umm I can't even stand how delicious this looked. I pinned this under my dinners to try and this is a must!

Inês de Castro says

January 06, 2015 at 12:14 pm

I've just found your blog and I think it's really inspiring, it will be an honor for me if you can visit mine too, and if you want to follow, it will be a pleasure to follow you back! 🙂 <3

Fashion gets Fierce.

Carrie Landeryou says

January 06, 2015 at 9:25 am

This looks amazing – I think I know what I'll be cooking this weekend now!

- Lucy Parissi says
  
  January 06, 2015 at 3:15 pm
  
  Hope you do Carrie – let me know how it goes!

One-pot slow-roast lamb shanks with beans

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