Slow Cooked Lamb Shanks

Name: Slow Cooked Lamb Shanks
Yield: Serves 6
Ingredients: juice and zest of 1 lemon; ½ cup fresh italian parsley, finely chopped; 1 tsp ground coriander; 1 tbsp plain flour; 6 hind quarter lamb shanks; ½ tsp salt; ½ tsp freshly ground black pepper; 1 tsp dried oregano; ½ tsp dried chilli flakes; 1½ tsp ground cumin; 1 tsp ground cinnamon; 6-8 anchovy fillets, finely chopped; 1 cup (250 ml) white wine; 1 large carrot, roughly chopped; 2 stalks celery, roughly chopped; 1½ cups (375 ml) chicken stock; 6 cloves garlic, peeled, roughly chopped; 1 bay leaf, crushed; vegetable oil to rub on shanks; 1 leek, white part only, roughly chopped; 6 tbsp olive oil; 4 sprigs fresh rosemary, leaves picked and finely chopped; 400 g can cannellini beans, strained and rinsed; 2 x 400 g can crushed tomatoes; 1 onion, peeled, thinly sliced

Preparation info

Serves
6

Difficulty
Medium

Appears in

Ripe Recipes

By Angela Redfern

Published 2010

About

There are two different sized lamb shanks you can buy - large ones from the hindquarter and smaller ones from the forequarter. We recommend the larger ones as there is more tender meat on them when cooked.

Remember to allow a good 3 hours cooking time for this dish. It’s a good idea to have your ingredients prepared before you start cooking. Leftovers will make a great pie filling or soup base. If you want to cook less than six shanks, adjust the ingredient quantities accordingly, o