Oh hey there winter. I’ve been waiting for you. My woolly socks are tucked under my pillow for any fresh nights. My hot water bottle is beside the bed waiting to be filled up. I have a host of t.v. series to binge on should the weather impose it. And I dug those lamb shanks out of the freezer.
Nothing shouts “winter’s here” like lamb shanks. I buy them on special and then tuck them in the freezer ready for a chilly weekend slow cook. Which was where I found myself a couple of weeks ago. I was cold and desperate for some meat that was falling off the bone. I stumbled across the following recipe in one of Nana’s books. The recipe calls for a can of cannellini or butter beans. I buy dried beans in bulk and then cook them as I need them, so followed the following method (this makes approximately 2 – 3 cups of cooked beans – I use what I need and freeze any extra or use it to make dips):
- Soak beans overnight in plenty of water
- Next day, drain rinse and cover with fresh water in a saucepan
- Bring to the boil
- Reduce to a simmer (I also skim off the foam that forms on top)
- Simmer until beans are tender (the time will depend on the type of bean – but is usually between 1-2 hours)
- Top up the water if required (there shouldn’t be much left at the end of cooking)
- Add a little salt at the end of cooking if you like
And for the delicious lamb shanks?
You will need:
- 6 lamb shanks
- 1 tablespoon plain flour
- 1 tablespoon paprika
- 30g butter
- 400g can chopped tomatoes
- 2 cups water
- salt and pepper
- can butter or cannellini beans
- 2 tablespoons chopped parsely
- 2 teaspoons worcestershire sauce
- Combine flour, paprika and salt. Toss shanks in mixture.
- Melt butter in large pan. Add shanks and cook in a single layer until brown all over.
- Add tomatoes and water. Cover and bring to boil.
- Reduce heat and simmer, covered, for 1 1/2 – 2 hours or until shanks are tender.
- Season with salt and pepper.
- Add drained and rinsed beans (I add mine just before the end of cooking time).
- Add parsley and worcestershire sauce.
Note: I make this recipe the day before, then put it in the fridge overnight. Then the next day, before reheating, I skim off the excess fat that forms on the top of the sauce.
Love K & K xx