Lamb Shank Tuscan Style, Packed With Borlotti Beans, Lento, Lento, Lento……
August 21, 2014
Feeling inspired by an explosion of red speckled borlotti beans, from Heart Kitchen's garden, here's a recipe to get all your senses moving. A rich Tuscan sauce, using all the abundant harvest, celery, onion, carrot, courgette, tomato, herbs and the wonderful beans, a bunch of local lamb shanks, slowly cooked in the sauce, truly a heart warming dish, packed with flavour - a recipe to be shared with family and friends, simple to prepare ahead with the aromas filling the kitchen, truly touching the depths of our senses. Enjoy.
- Prep: 20 mins
- Cook: 4 hrs
- Yields: 6 Generous
Get yourself an extra-large flame and oven proof casserole with a lid. Over a high heat in a little olive oil add the lamb and rosemary sprigs, season well and brown the shanks, turning to get a nice rich colour all over. Remove from the casserole. Add the finely chopped veg to the casserole and gently sauté for 5 mins. Add the crushed garlic, bay, thyme, tomato puree. Gently place the lamb shanks back in the casserole, add the tinned cherry tomatoes, beef stock, rinsing the tins out with boiling water and topping up the casserole dish so the shanks are just covered, give it all a good stir. Place in a low oven 140c for 2-2 1/2 hours, by this time the lamb will be so tender. Remove the shanks, taking great care to keep them whole, place on a tray and keep them warm. Blitz everything into a rich sauce, pass through a fine sieve, really pushing the goodness out of every last strand and fibre, back into the casserole dish, place over a low heat on the hob, add the beans, gently simmering to reduce the sauce to thicken and cooking the beans until tender, approx 1 hour, taste to season. Place the lamb shanks, gently into a warmed serving bowl, ladle over the sauce with all the beautiful beans and serve immediately to the table. Today we prepared polenta by the side, truly a heart warming dish, so give it up for the borlotti bean.