Recipe Lamb shanks with tomato, white beans and thyme : Practical and Delicious

Recipe Lamb shanks with tomato, white beans and thyme : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Lamb shanks with tomato, white beans and thyme. You are currently reading Recipe Lamb shanks with tomato, white beans and thyme : Practical and Delicious. This recipe is the creation of the chef Dixie Elliott. Recipe Lamb shanks with tomato, white beans and thyme requires 10m, cook 1h 50m and serve 4. Caution: allergy Contains gluten and wheat.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Paired with a glass of your favourite red, these melt-in-your-mouth lamb shanks make a great winter meal.

Ingredients:

11 Ingredients

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  4 large French-trimmed lamb shanks
  
  
  


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  1/4 cup plain flour
  
  
  


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  2 tbsp olive oil
  
  
  


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  1 large brown onion, finely chopped
  
  
  


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  3 garlic cloves, crushed
  
  
  


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  2 x 400g cans Italian diced tomatoes
  
  
  


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  1 lemon, finely grated rind, juiced (1/4 cup)
  
  
  


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  1/2 cup white wine
  
  
  


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  6 sprigs fresh thyme
  
  
  


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  400g can cannellini beans, drained and rinsed
  
  
  


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  400g sugar snap peas, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  Preheat the oven to 200°C. Lightly coat the lamb shanks with flour. Heat the oil in a large heavy-based casserole dish over a medium high heat. Add 2 shanks at a time and cook for 4-5 minutes until well browned on all sides. Transfer to a plate. Cook the remaining shanks and transfer to plate. Reduce heat to medium.
  
  
  


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  Step 2
  
  
  
  
  Add the onion to the pan and cook for 3-4 minutes or until soft. Stir in the garlic and cook for a further minute. Add the tomatoes, lemon rind, lemon juice and white wine to the pan. Stir until well combined. Return the shanks to the pan and bring to the boil. Add the thyme sprigs. Cover with a tight-fitting lid and place in oven. Bake for 1 hour.
  
  
  


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  Step 3
  
  
  
  
  Remove the casserole from the oven. Add the beans and stir until well combined. Cover and return to the oven for a further 30 minutes or until the meat is very tender.
  
  
  


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  Step 4
  
  
  
  
  Meanwhile, bring a saucepan of water to the boil. Add the sugar snap peas and cook for 1-2 minutes or until bright green in colour and just tender. Drain.
  
  
  


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  Step 5
  
  
  
  
  Season the shanks with salt and pepper, and serve with the sugar snap peas.
  
  
  

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