Lamb shanks and flageolet beans
We love a lamb shank and they love flageolets – small pale green dried beans that have a fine flavour. Put them together with herbs, spices, veg and stock and you have a supper to relish –...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.hairybikers.com.
Cooking tools:
- Dutch oven
- Oven
- Stove
- Saucepan
- Chef's knife
- Cutting board
- Wooden spoon
- Tongs
- Colander
- Mixing bowl
- Measuring spoon
- Can opener
- Plate
- Ladle
Ingredients
- 300g (10½oz) dried flageolet beans , soaked overnight
- 2tbsp olive oil
- 4 lamb shanks
- 1 large onion, finely chopped
- 2 carrots, finely chopped
- 1 fennel bulb, finely chopped
- 4 garlic cloves, finely chopped
- A few sprigs of thyme
- 1 red chilli, finely chopped
- 1tsp sweet smoked paprika
- 1 bay leaf
- 1tbsp tomato purée
- A small tin of anchovies, drained and diced
- 250ml (9fl oz) white wine
- 1ltr (1¾pt) lamb or chicken stock or water
- 4 ripe tomatoes, peeled and deseeded
- Finely chopped parsley, to garnish
- Flaked sea salt
- Freshly ground black pepper
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