Photo of Italian lamb shanks by WW

Italian lamb shanks

9
7
7
SmartPoints® value per serving
Total Time
2 hr 35 min
Prep
20 min
Cook
2 hr 15 min
Serves
4
Difficulty
Moderate
Tender, braised lamb shanks in an eggplant, cannellini bean and red wine sauce

Ingredients

lean lamb shank

520 g, (4x250g) French-trimmed, fat trimmed

eschalot(s)

6 whole, halved

celery

2 individual, thinly sliced

carrot(s)

1 medium, cut into 2cm pieces

eggplant

1 medium, cut into 2cm pieces

garlic

2 clove(s), crushed

red wine

½ cup(s), dry (125ml)

beef stock

1½ cup(s), (375ml)

canned diced tomatoes

400 g

tomato paste

1 tbs

canned cannellini beans, rinsed, drained

1 can(s), '(1 x 400g can)

fresh basil

½ cup(s), coarsley chopped

oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 160°C or 140°C fan-forced. Heat half the oil in a large non-stick frying pan over medium-high heat. Cook lamb, turning, for 5 minutes or until browned. Transfer to a plate.
  2. Heat remaining oil in same pan over medium heat. Add eschalots, celery and carrot and cook, stirring occasionally, for 5 minutes or until eschalots are softened. Add eggplant and garlic and cook, stirring, for 2–3 minutes or until eggplant is golden.
  3. Stir in wine, stock, tomatoes and paste and bring to the boil. Return lamb to pan. Cover and bring to the boil. Transfer mixture to a large ovenproof dish and bake, covered, for 1 hour 30 minutes. Stir in beans and return to the oven. Bake, uncovered, for 30 minutes or until meat is very tender and starts to fall off the bone. Sprinkle with basil and serve.

Notes

SERVING SUGGESTION: Steamed green beans and cavolo nero (also called Tuscan cabbage or kale) or silverbeet.TIPS: This recipe is suitable to freeze (without basil). Once cooled, place in an airtight container, leaving a 1–2cm gap at the top for expansion. Label, date and freeze for up to 3 months. Thaw in the fridge overnight.Eschalots are also called French shallots. They look like a small brown onion but have a milder, sweeter flavour.

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