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Lamb Shank with Garlic, Rosemary and Flageolet Beans

Slow-cooked lamb shanks infused with rosemary and anchovies, served in a rich wine sauce with flageolet beans and gremolata.

LambMain CourseBeansSlow CookGremolata
Estimated Nutrition
Calories
1120
kcal / serving
4480 kcal total
Carbs
41.1g
per serving
164.2 g total
Fat
62.2g
per serving
248.8 g total
Protein
85.1g
per serving
340.5 g total
Cook Time
180
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
2
tbsp
Parmesan
Grated
Fruits
2
piece
Lemons
Grated zest only
LegumesPulses
750
g
Flageolet Beans
Tinned, drained and rinsed
Liquids
375
ml
Red Wine
Half bottle
600
ml
Lamb Stock
Alternatively chicken stock or water
Meat
4
piece
Lamb Shanks
Large, fat mostly removed
115
g
Streaky Bacon
Lardons, blanched
NutsSeeds
12
sprig
Rosemary
Small sprigs for stuffing
12
slice
Garlic
Slivers
1
piece
Salt
To taste
1
piece
Black Pepper
Freshly ground, to taste
1
head
Garlic
Broken into cloves
1
sprig
Thyme
For the braise
1
sprig
Rosemary
For the braise
1
piece
Bay Leaf
Fresh or dried
6
clove
Garlic
Peeled
2
sprig
Thyme
For the sauce
2
sprig
Rosemary
Chopped
3
clove
Garlic
Chopped for gremolata
5
tbsp
Parsley
Chopped fresh
OilsFats
55
g
Duck Fat
Alternatively butter or dripping
2
tbsp
Olive Oil
Extra virgin
Seafood
6
piece
Anchovies
Tinned, cut into halves
Vegetables
2
piece
Carrots
Roughly chopped
2
stalk
Celery
Roughly chopped
1
piece
Leek
Roughly chopped
2
piece
Onions
Roughly chopped
1
piece
Carrot
Finely diced
1
stalk
Celery
Finely diced
1
piece
Onion
Finely diced
4
piece
Tomatoes
Seeded and diced

Method

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