1 flameproof casserole dish
1 chopping board
Peel and chop the onions. Peel and dice the carrots.
Sauté the onion and carrot in the olive oil for 5 minutes in a flameproof casserole dish. Add the shanks and
Lower the oven temperature to 160°C. Add the beans, pour in the white wine and vegetable stock, add the thyme and garlic cloves, season with salt and pepper, cover and cook in the oven for 1 hour.
Remove the lid and cook for another 45 minutes (add a little water if necessary).
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