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Photo of Braised lamb shanks with borlotti beans by WW

Braised lamb shanks with borlotti beans

Total Time
2 hr 35 min
20 min
2 hr 15 min


Plain flour

1 tbs

Lamb shank meat, off the bone, raw

650 g, (4 x 280g shanks) fat trimmed

Olive oil

1 tbs

Brown onion

1 medium, chopped


2 stick(s), cut in 2cm pieces


4 medium, cut in 2cm pieces


1 clove(s), crushed

Red wine

125 ml, (½ cup) dry

Worcestershire sauce

1 tbs

Beef stock

2½ cup(s), (625ml)

Dried bay leaf

2 whole, dried

Fresh rosemary

3 bunch(es)

Cherry tomatoes

250 g

Canned borlotti beans, rinsed, drained

230 g, (400g can)

Oil spray

1 x 3 second spray(s)


  1. Place flour in a large snap-lock bag. Season with salt and pepper. Add lamb and shake to coat. Reserve any remaining flour.
  2. Heat oil in a large saucepan over medium heat. Cook lamb, turning, for 5 minutes or until browned. Transfer to a plate.
  3. Lightly spray same pan with oil and heat over medium heat. Cook onion, celery and carrot, stirring, for 5 minutes or until softened. Add garlic and reserved flour and cook, stirring, for 1 minute or until fragrant.
  4. Add wine and bring to the boil. Add lamb, Worcestershire, stock, bay leaves and 2 rosemary sprigs and bring to the boil. Reduce heat and simmer, covered, for 1 hour 45 minutes or until lamb is tender.
  5. Add tomatoes and beans and cook, uncovered, for 15 minutes or until sauce has slightly thickened. Season with salt and pepper.
  6. Meanwhile, remove leaves from remaining rosemary sprig and finely chop. Serve lamb and beans sprinkled with rosemary.


SERVING SUGGESTION: Steamed asparagus. TIP: Store any leftovers (without remaining rosemary) in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Reheat in the microwave.