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

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

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