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

1. Turn on the oven to 180C.
2. Put the shanks into the roasting tin.
3. Cook the onion based and add the wine, water, garlic, quartered lemon (rind and all), stock cube, butter beans, capers and spinach.
4. Bring to the boil and then pour over the shanks.
5. Cover the tin with foil so no steam can escape and cook in the oven for 1.5 hours.
6. Once cooked, pour all the juices form the tin into a saucepan and wait for the fat to surface.
7. Sprinkle the flour over in a think, even layer, wait for it to turn translucent and stir through.
8. Bring the juices to the boil.
9. Season to taste, but watch the salt as capers can be salty.
10. Return the sauce to the tin with the shanks and cover well with foil.
11. This can be made up to 2 days ahead and stored in the fridge or freezer.
12. To reheat, cook at the same oven temperature for 25 mins.
13. 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)