2 lean lamb shanks
1 large leek cut into thick slices
2 sticks of celery
2 cloves of garlic, crushed
2 eating apples (firm eg Granny Smiths or Worcester Pearmains) peeled, cored and sliced into chunky rings
3 or 4 sprigs of fresh rosemary
1 pt of (good) dry cider (think this is the US 'hard' cider)
400g tin of cannellini beans (drained)
salt and freshly milled pepper, to taste
Put the leek, celery, crushed garlic, apple slices and the sprigs of rosemary into an ovenproof casserole dish with a lid. Put the 2 lamb shanks on top and pour over 1 pt of cider. Season with salt and pepper.
Cook (covered) in a preheated oven at Gas mark 3 (325F) for 2-2.5 hours or until the meat is tender and falling from the bone.
About 30 minutes before the end of the cooking time, remove the lid and add a 400g tin of cannellini beans (drain them well before adding). Mix the sauce well and return to the oven uncovered for the remainder of the cooking time. Remove the sprigs of rosemary before serving.
1 large leek cut into thick slices
2 sticks of celery
2 cloves of garlic, crushed
2 eating apples (firm eg Granny Smiths or Worcester Pearmains) peeled, cored and sliced into chunky rings
3 or 4 sprigs of fresh rosemary
1 pt of (good) dry cider (think this is the US 'hard' cider)
400g tin of cannellini beans (drained)
salt and freshly milled pepper, to taste
Put the leek, celery, crushed garlic, apple slices and the sprigs of rosemary into an ovenproof casserole dish with a lid. Put the 2 lamb shanks on top and pour over 1 pt of cider. Season with salt and pepper.
Cook (covered) in a preheated oven at Gas mark 3 (325F) for 2-2.5 hours or until the meat is tender and falling from the bone.
About 30 minutes before the end of the cooking time, remove the lid and add a 400g tin of cannellini beans (drain them well before adding). Mix the sauce well and return to the oven uncovered for the remainder of the cooking time. Remove the sprigs of rosemary before serving.