- 4 large lamb shanks
- 2 tablesp. rapeseed or olive oil
- 2 large onions, peeled and thickly sliced
- 4 carrots, peeled and roughly chopped
- 3 garlic cloves, peeled and chopped
- 2 tablesp. smoked paprika
- 2 tablesp. ground cumin
- 1 teasp. sugar
- 500ml stock or water
- 400g tin of chopped tomatoes
- 400g tin of cannellini or butter beans, drained and rinsed
- Juice of 1 lemon
- Salt and freshly ground black pepper
- Handful of fresh parsley, roughly chopped
- To serve: creamy mash
Braised Lamb Shanks with Beans and Smoked Paprika
4 people
3 h
Nutrition per serving
-
kcal672kcal
-
protein52g
-
saturates12.8g
-
iron5.7mg
-
carbs44g
Ingredients
Main
- 4 large lamb shanks
- 2 tablesp. rapeseed or olive oil
- 2 large onions, peeled and thickly sliced
- 4 carrots, peeled and roughly chopped
- 3 garlic cloves, peeled and chopped
- 2 tablesp. smoked paprika
- 2 tablesp. ground cumin
- 1 teasp. sugar
- 500ml stock or water
- 400g tin of chopped tomatoes
- 400g tin of cannellini or butter beans, drained and rinsed
- Juice of 1 lemon
- Salt and freshly ground black pepper
- Handful of fresh parsley, roughly chopped
- To serve: creamy mash
Method
Copy TextPreheat the oven to Gas Mark 3, 160°C, (320°F).
To braise the lamb: Heat a little oil in a large oven proof casserole. Brown the lamb shanks two at a time, remove from the casserole and set aside. Add a little more oil and add the onions and carrots. Cook for 4 to 5 minutes to soften but not brown. Add the garlic, smoked paprika and cumin. Stir and cook for a minute. Then add the sugar, stock and tinned tomatoes. Bring to the boil then add back the lamb shanks, season, cover and place in the oven.
Cook for 1½ hours then add the beans and the lemon juice, return to the oven, uncovered, and continue to cook for another 30 minutes. At this stage the meat should be very tender. Spoon off any fat that has risen to the top.
To serve: Serve with the creamy mash.
The Quality Mark & You
Learn moreMethod
Copy TextPreheat the oven to Gas Mark 3, 160°C, (320°F).
To braise the lamb: Heat a little oil in a large oven proof casserole. Brown the lamb shanks two at a time, remove from the casserole and set aside. Add a little more oil and add the onions and carrots. Cook for 4 to 5 minutes to soften but not brown. Add the garlic, smoked paprika and cumin. Stir and cook for a minute. Then add the sugar, stock and tinned tomatoes. Bring to the boil then add back the lamb shanks, season, cover and place in the oven.
Cook for 1½ hours then add the beans and the lemon juice, return to the oven, uncovered, and continue to cook for another 30 minutes. At this stage the meat should be very tender. Spoon off any fat that has risen to the top.
To serve: Serve with the creamy mash.
