Lamb shanks with broad beans

Souris d’agneau aux fèves

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      2 hr 30

Appears in
New Bistro

By Fran Warde

Published 2009

  • About

This recipe is inspired by a memorable meal that I ate in the south of France using fantastic spring lamb and early season broad beans. It’s one that I just had to share.


  • 1 tbsp olive oil
  • 4 lamb shanks
  • sea salt and freshly ground black pepper


Preheat the oven to 180°C/350°F/Gas 4. Lightly oil a roasting tin, add the lamb shanks and season, then place in the oven to roast for 20 minutes