15 minutes to prepare - 2 hrs 40 mins to cook - serves four
- 2 tbsp Azzuro Tuscan Blend Extra Virgin Olive Oil
- 4 lamb shanks
- 1 large onion, chopped
- 6 new carrots, scubbed
- 2 sticks of celery, sliced
- 2 cloves of garlic, crushed
- 2 x 400g cans copped tomatoes
- 150ml Argento balsamic vinegar
- 2 bay leaves
- 410g can cannellini beans, drained
- flat parsley, chopped
Don't rush browning the lamb, this will take 10 minutes of attention and will help to develop the flavour in the finished dish. After that, you can pile in the vegetables and don't scrimp on the secret ingredient - balsamic vinegar, it gives a to-die-for gravy. Then you can leave the oven to do its magic.
Pre-heat the oven to 160C. Heat the oil in a large flameproof casserole dish and cook the the lamb shanks over a high heat until they are browned all over, turning as needed. Season with salt and freshly ground black pepper. This will take 10 - 15 minutes.
Add the onions, carrots, celery and garlic and cook for five minutes until they are softened slightly. Add the tomatoes, balsamic vinegar and bay leaves and bring to the boil. Cover and put into oven for 2 hours.
Finally, stir in the cannellini beans and cook for a further 30 more minutes until the meat and vegetables are really tender. Garnish with parsley.
Recipe: Felicity Barnum-Bobb