Lamb shanks with cannellini beans

Name: Lamb shanks with cannellini beans
Yield: Serves 4–6
Cuisine: Greek
Ingredients: 225 g/8 oz/1¼ cups dried cannellini beans, soaked overnight in water to cover; 225 g/8 oz/1¼ cups dried cannellini beans, soaked overnight in water to cover; 30 ml/2 tbsp tomato paste diluted in 450 ml/¾ pint/scant 2 cups hot water; 30 ml/2 tbsp tomato paste diluted in 450 ml/¾ pint/scant 2 cups hot water; 175 ml/6 fl oz/¾ cup white wine; 2 bay leaves; leaves from 2 sprigs of fresh rosemary; leaves from 2 sprigs of fresh rosemary; 1 carrot, sliced; 1 celery stick, sliced; 2 garlic cloves, sliced; 1 large onion, chopped; 45 ml/3 tbsp extra virgin olive oil; 45 ml/3 tbsp plain/all-purpose flour; 45 ml/3 tbsp plain/all-purpose flour; 4 lamb shanks; salt and ground black pepper; salt and ground black pepper; 150 ml/¼ pint/⅔ cup hot water

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Food & Cooking of Greece

By Rena Salaman

Published 2023

About

Earthy and substantial, arnaki me fasolia is the ideal dish for chilly autumn evenings. The beans acquire layers of taste when slow-cooked in the rich sauce provided by the meat. The only accompaniment it requires is a clean-tasting, lemon-dressed salad.

Ingredients

4 lamb shanks
45 ml/3 tbsp plain/all-purpose flour

Europe
Greece
Main course
Autumn
October
September
August
Mediterranean

Method

Preheat the oven to 160°C/325°F/Gas 3. Season the lamb shanks and coat them lightly in flour. Heat the oil in a large flameproof casserole over a high heat and brown the meat on all sides. Lift out the shanks and set them aside.

Add the onion to the oil remaining in the cassero