Lamb Shanks with Butterbeans - James Martin Chef

Ingredients

• 50 ml olive oil
• 50g butter
• 4 lamb shanks
• 2 onions, peeled and diced
• 4 cloves garlic, sliced
• 1 bay leaf
• 750ml red wine
• 400ml beef stock
• 2 tbs tomato puree
• 1 tsp sherry vinegar
• 600g butter beans
• 25g butter
• Few sprigs rosemary
• 1 shallot diced
• 3 cloves garlic crushed
• 300ml double cream
• Splash of white wine
• 1 small bunch parsley chopped
• Salt and pepper
• Put the shanks onto a warm plate, reduce the cooking liquor by ½ and finish with the sherry vinegar.
• Cook the beans, onion and garlic in the butter and cream add the rosemary and cook for 5 minutes, season, sprinkle on the parsley and serve with the lamb and sauce and a dollop of mash.