Spanish Style Red Wine, Borlotti Bean and Lamb Shank Casserole
A delicious and impressive main course, this Spanish Style Red Wine, Borlotti Bean and Lamb Shank Casserole is actually incredibly easy to make, with only 15 minutes hands on time. Perfect for a midweek treat, a hassle free Sunday lunch or even a dinner party!
Course Casserole, Main Course, Stew
Prep Time 15minutes
Cook Time 2hours
Total Time 2hours15minutes
Author Eb Gargano
4tablespoonsolive or rapeseed oil
2large lamb shanks(roughly 500g / 1lb or 4 smaller ones)
Preheat your oven to 160C / 140C fan / gas mark 3 / 325F
Heat the oil in a large hob proof casserole dish, season the lamb and then brown the lamb on all sides in the hot pan.
Remove the lamb from the casserole dish and turn down the heat. Add the onion and carrot together with the cumin, smoked paprika, rosemary and garlic and cook over a gentle heat with the lid on for 5 minutes, stirring occasionally.
Add the red wine and turn the heat up, allow the red wine to reduce slightly.
Add the tomatoes and the lamb shanks, lying the lamb shanks down on one side so they are half submerged in the sauce, and bring back to the boil. Cover and place in the preheated oven for 45minutes.
After 45 minutes, remove the casserole from the oven and carefully turn the lamb so it is lying on the other side, cover and put back in the oven for another 45 minutes.
After this further 45 minutes, remove the casserole from the oven, turn the lamb so it is now sitting with the bone sticking up, add the drained borlotti beans, cover and return the lamb to the oven for a final 30 minutes (a total of 2 hours in the oven).
During this final 30 minutes you can cook the accompaniments - I made mashed potatoes and green vegetables.
When the lamb has finished cooking, remove from the oven, scatter with parsley and serve with the accompaniments.
Suitable for freezing. Nutrition information is approximate and meant as a guideline only.