Channel: Coles

Category: Howto & Style

Tags: slow cooking lamb recipecoles supermarketsslow-roasted lamb shanks with cannellini beans recipehow torecipescolesfoodlamb roast recipeslow roasted lamb recipeimpressive dinner ideaslamb dinner recipesslow-roasted lamb shanks with cannellini beanscurtis stonecurtis stone lamb recipeimpressive lamb recipes

Description: Served on a bed of flavourful veg and cannellini beans, these slow-roasted lamb shanks (recipe below) will melt in your mouth. Get at least one brand new video every week, including recipes, kitchen hacks and handy cooking tips to help you feed your family and friends: @Coles Slow-Roasted Lamb Shanks with Cannellini Beans Serves 4 Prep 20 mins (+ resting time) Cooking 3 hours 5 mins 4 Coles Australian Lamb Shanks, French trimmed 1 tbs extra virgin olive oil 1 small brown onion, finely chopped 2 medium carrots, coarsely chopped 6 garlic cloves, crushed 4 thyme sprigs 1 tbs tomato paste 3/4 cup (185ml) dry white wine 2 cups (500ml) salt-reduced chicken stock 400g can cannellini beans, rinsed, drained 1 tsp thyme leaves 1 cup watercress sprigs 1/2 lemon, zested Extra virgin olive oil, extra, to drizzle 1. Preheat oven to 150°C (130°C fan-forced). Pat the lamb dry with paper towel and season with salt and pepper. Add oil to a large heavy-based casserole pan and heat over medium-high heat. Add the lamb and cook, turning as needed, for 8-10 mins or until brown all over. Transfer lamb to a large plate. 2. Pour off all but 2 tsp fat in the pan. Reduce heat to medium and add the onion, carrots, garlic and thyme sprigs. Cook, stirring often, for 4 mins or until the vegetables brown slightly. Add the tomato paste and cook, stirring, for 2 mins or until the tomato paste deepens in colour and begins to stick to the base of the pan. Add the wine and stir, scraping the bottom of the pan. Add the stock, then return the lamb to the pan. Bring to a simmer. 3. Cover the pan and cook in the oven for 11/4 hours. Turn the lamb and cook, covered, for 1 hour. Uncover and cook for a further 20 mins or until lamb is tender. Transfer the lamb to a clean plate and loosely cover with foil. Set aside to rest. 4. Skim off any fat from the surface of the liquid in the pan. Remove and discard the thyme sprigs. Stir in the beans and thyme leaves and place the pan over medium heat. Cook, stirring occasionally, for 8-10 mins or until the beans are heated through. Season. 5. Spoon the bean mixture into a rimmed serving platter. Add the lamb and top with watercress and lemon zest. Drizzle with extra oil to serve. Swap me: To make this dish without wine, swap it for extra salt-reduced chicken stock. Want more easy recipes? Check out our ‘Soup & slow cooker meals’ playlist youtube.com/playlist?list=PL8rYS6B-sVuLbRqdAcZBVm7B_B3lOunWd, which includes: Beer mac ’n’ cheese: youtube.com/watch?v=kSGt5qXEhdE&list=PL8rYS6B-sVuLbRqdAcZBVm7B_B3lOunWd&index=3 15 minute chicken & corn soup: youtube.com/watch?v=lG_XqaQ1WL4&list=PL8rYS6B-sVuLbRqdAcZBVm7B_B3lOunWd&index=7 How to make beef & beer slow-cooked pies: youtube.com/watch?v=GJEhE4lrzjY&list=PL8rYS6B-sVuLbRqdAcZBVm7B_B3lOunWd&index=12 Slow-cooked beef ragu: youtube.com/watch?v=RNA_hyRe4xU&list=PL8rYS6B-sVuLbRqdAcZBVm7B_B3lOunWd&index=14&t=9s