Gary Rhodes 365 by Unknown

Author:Unknown
Language: eng
Format: epub
ISBN: 9780141957012
Publisher: Penguin Publishing
Published: 2009-12-16T16:00:00+00:00

braised lamb shanks with onions, tomatoes and pesto beans

No friends coming round this weekend? Well, you’ll find some in this pot.

serves two

vegetable oil

salt and pepper

2 small lamb shanks

2 large onions, sliced

1 teaspoon demerara sugar

a sprig of thyme

1 bay leaf

400g (14oz) tin of chopped tomatoes

1 glass of red wine

300ml (10fl oz) chicken stock (see page 13)

400g (14oz) tin of cannellini, borlotti, haricot or flageolet beans

a large knob of butter

2 tablespoons pesto sauce (from a jar)

Preheat the oven to 170°C/325°F/gas 3. Heat a small braising pot with a drizzle of oil. Season and fry the lamb shanks until completely coloured, before removing.

Pour away any excess fat from the pot and fry the onion. Once golden brown, add the sugar, thyme and bay leaf. Pour in the tomatoes, red wine and stock. Add the shanks, topping up with water, if necessary. Bring to a rapid simmer, cover with a lid and braise in the oven for 2 to 2½ hours until tender.

Drain and rinse the beans. Place the beans in a pan, cover with water and simmer for 5 minutes. Drain, leaving 2 to 3 tablespoons of water in the pan. Stir in the butter and pesto, season and serve with the shanks.

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