Braised lamb shanks with white bean purée
Cosy up with this winter with tender slow-cooked lamb shanks and dreamy white bean purée.
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.womensweeklyfood.com.au.
Ingredients
- 1 tablespoon olive oil
- 8 french-trimmed lamb shanks (2kg)
- 1 large red onion (300g), chopped
- 2 cloves garlic, crushed
- 1 cup (250ml) chicken stock
- 2 cups (500ml) water
- 400 grams (12 ½ ounces) canned diced tomatoes
- 1 tablespoon fresh rosemary leaves
- 4 drained anchovy fillets, chopped
- 2 large red capsicums (700g)
- 2 large green capsicums (700g)
- White bean purée
- 20 grams (¾ ounce) butter
- 1 small brown onion (80g), chopped finely
- 1 clove garlic, crushed
- 1/4 cup (60ml) dry white wine
- 3/4 cup (180ml) chicken stock
- 2 x 400g (12½ ounces) canned white beans, rinsed, drained
- 2 tablespoons pouring cream
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