Braised lamb shanks with cannellini beans and tomatoes

Name: Braised lamb shanks with cannellini beans and tomatoes
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 6
Ingredients: 3 tbsp. olive oil; 6 lamb shanks; 1 large onion, chopped; 3 carrots, sliced; 3 celery sticks, sliced; 2 garlic cloves, crushed; 2 x 400g cans chopped tomatoes; 150 mL (5fl oz) balsamic vinegar; 2 bay leaves; 2 x 410 g x 410g cans cannellini beans, drained and rinsed

This lamb recipe is the perfect one-pot dish.

By The GH Kitchen TeamPublished: 02 January 2002

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Yields:

Prep Time:

15 mins

Cook Time:

3 hrs

Total Time:

3 hrs 15 mins

Ingredients

3 Tbsp. olive oil
6 lamb shanks
1 large onion, chopped
3 carrots, sliced
3 celery sticks, sliced
2 garlic cloves, crushed
2 x 400g cans chopped tomatoes
150 ml (5fl oz) balsamic vinegar
2 bay leaves
2 x 410 g x 410g cans cannellini beans, drained and rinsed

Directions

1. Step 1
  Preheat the oven to 170°C (150°C fan oven) mark 3. Heat the oil in a large ovenproof casserole. Add the lamb shanks in batches and brown all over. Remove from the pan and set aside.
2. Step 2
  Add the onion, carrots, celery and garlic to the pan and cook gently until it's just beginning to colour. Return the lamb to the pan and add the tomatoes and balsamic vinegar, giving the mixture a good stir. Season with salt and freshly ground black pepper and add the bay leaves. Bring to the boil, cover, and cook for 5min on the hob, then transfer to the oven for 1½-2hr, or until the shanks are nearly tender.
3. Step 3
  Remove from the dish from the oven and add the beans. Cover and return to the oven for a further 30min. Serve with some crusty bread - ciabata would be perfect.
4. Step 4
  To serve:
  Thaw overnight in the fridge. Preheat the oven to 170°C (150°C fan oven) mark 3. Put in a casserole dish, cover and bring to the boil on the hob, then cook in the oven for 45min.
  
  Try these other great lamb shank recipes:
  
  Braised lamb shanks
  
  Classic braised lamb shanks
  
  Lamb shanks in red wine
  
  Slow roast lamb with salsa verde

Prepare ahead

Cool quickly straight after adding the cannellini beans, then freeze in airtight containers.

Per Serving:

Calories: 490
Total carbs: 20 g
Total fat: 25 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time