Lamb shanks with white beans


Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
200°C oven then 160 °C


  • 2 onions
  • 3 carrots
  • 3 tablespoons olive oil
  • 4 lamb hind shanks
  • 200 g dried white ‘Coco de Paimpol’ beans
  • 300 ml white wine
  • 600 ml vegetable stock
  • 1 teaspoon thyme
  • 5 garlic cloves, unpeeled
  • Salt and pepper

1 flameproof casserole dish

1 chopping board


Preheat the oven to 200°C.

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 cook in the oven for 15 minutes.

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).