Lamb shanks with broad beans

Name: Lamb shanks with broad beans (Souris d’agneau aux fèves)
Prep time: 45 min
Cook time: 1 h 20 min
Total time: 2 h 5 min
Yield: Serves: 4
Cuisine: French
Ingredients: sea salt and freshly ground black pepper; 1 fresh bouquet garni (sprig each of parsley and thyme and a bay leaf); 400 ml (14 fl oz) white wine; 1 tbsp olive oil; 4 lamb shanks; 2 tbsp chopped fresh mint; 3 tbsp crème fraîche; 400 g (14 oz) shelled broad beans, individually skinned (see Cook’s note); 400 g (14 oz) new potatoes; 2 red onions, sliced; 2 garlic cloves, chopped

Souris d’agneau aux fèves

Preparation info

Serves:
4

Difficulty
Medium
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.

Ingredients

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

Europe
France
Main course
Mediterranean
Gluten-free
Spring
Provence

Method

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