Lamb shanks recipe
- 4 lamb shanks
- 150 ml (5.3fl oz) white wine
- 300 ml (10.6fl oz) water
- 4 cloves of garlic, finely chopped
- 1 whole lemon, quartered
- 1 lamb stock cube
- 400 g (14.1oz) tinned butter beans
- 1 tbsp capers, drained
- 4 bricks frozen spinach
- 1 tbsp plain flour
- 1 pinch salt and pepper
- 2 tbsp natural yoghurt
- 0.5 bunch fresh coriander, chopped
- 2 tbsp onion soffritto
- Turn on the oven to 180C.
- Put the shanks into the roasting tin.
- Cook the onion based and add the wine, water, garlic, quartered lemon (rind and all), stock cube, butter beans, capers and spinach.
- Bring to the boil and then pour over the shanks.
- Cover the tin with foil so no steam can escape and cook in the oven for 1.5 hours.
- Once cooked, pour all the juices form the tin into a saucepan and wait for the fat to surface.
- Sprinkle the flour over in a think, even layer, wait for it to turn translucent and stir through.
- Bring the juices to the boil.
- Season to taste, but watch the salt as capers can be salty.
- Return the sauce to the tin with the shanks and cover well with foil.
- This can be made up to 2 days ahead and stored in the fridge or freezer.
- To reheat, cook at the same oven temperature for 25 mins.
- Just before serving, stir in the yoghurt and coriander.
lamb shanks, water, garlic, lemon, cube, butter, capers, frozen spinach, flour, salt, natural yoghurt, fresh coriander, onion
Taken from www.lovefood.com/guide/recipes/12174/lucy-cufflins-lamb-shanks (may not work)