LAMB SHANKS WITH CIDER, APPLES, ROSEMARY AND BEANS
This makes two portions
2 lean lamb shanks
1 large leek cut into thick slices
2 sticks of celery
2 cloves of garlic, crushed
2 eating apples (I like to use Cox's orange pippins or Worcester Pearmain apples) peeled, cored and sliced into chunky rings
3 or 4 sprigs of fresh rosemary
1 pt of (good) dry 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. Remember to fish out the rosemary sprigs before serving - they can be sharp, even after being in the casserole for all that time!
I serve this with boiled potatoes and a couple of green vegetables such as broccoli and courgettes or french beans.
This makes two portions
2 lean lamb shanks
1 large leek cut into thick slices
2 sticks of celery
2 cloves of garlic, crushed
2 eating apples (I like to use Cox's orange pippins or Worcester Pearmain apples) peeled, cored and sliced into chunky rings
3 or 4 sprigs of fresh rosemary
1 pt of (good) dry 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. Remember to fish out the rosemary sprigs before serving - they can be sharp, even after being in the casserole for all that time!
I serve this with boiled potatoes and a couple of green vegetables such as broccoli and courgettes or french beans.