Braised Lamb Shanks With Vegetables And Flageolet Beans

• 2 lamb shanks
• 1 onion medium, chopped
• 2 large carrots chopped
• 2 celery stalks chopped
• 1 butternut squash in chunks
• 1 2/3 cups flageolet beans or other beans if preferred
• 1 garlic clove minced
• 1 1/2 cups lamb stock /12fl.oz of
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon dried oregano
• 2 tablespoons olive oil for frying
• salt
• pepper

1. Preheat oven to 180u0b0C/350u0b0F/Gas mark 4.
2. Season the lamb shanks with salt. Heat 1tbsp of the oil in a frying pan and sear the lamb until brown on all sides. Remove and place in oven proof dish that has a lid.
3. Add carrots, onion, celery and squash to hot pan, saute until soft. Add to the shanks in the oven proof dish.
4. Add the herbs and stock. Place the lid on.
5. Place in the preheated oven for 3 to 4 hours, until the meat is really tender and falling off the bone. 5 minutes before serving, add the beans to warm through. Stir and serve off the bone, or in the dish with the bone for people to help themselves.
6. Serve with a few baby new potatoes and more vegetables of your choice.

lamb shanks, onion, carrots, celery, butternut, flageolet beans, garlic, lamb stock, thyme, rosemary, oregano, olive oil, salt, pepper

Taken from www.yummly.com/recipe/Braised-Lamb-Shanks-with-Vegetables-and-Flageolet-Beans-1650093 (may not work)