Spanish Style Red Wine, Borlotti Bean and Lamb Shank Casserole

Spanish Red Wine and Lamb Shank Casserole

5 from 4 votes

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

Cuisine Spanish

Prep Time 15

Cook Time 2

Total Time 2 15

Servings people

Calories 413kcal

Author Eb Gargano

Ingredients

4 tablespoons olive or rapeseed oil
2 large lamb shanks (roughly 500g / 1lb or 4 smaller ones)
Salt and pepper to taste
1 medium onion diced
1 medium carrot diced
1 tablespoon cumin seeds
1 tablespoon smoked paprika
1 tablespoon fresh rosemary roughly chopped
3 cloves garlic crushed or grated
150 ml red wine (or lamb stock, if you prefer)
400 g tin chopped tomatoes
400 g tin borlotti beans drained
Mashed potato, rice or bread to serve optional
Green vegetables to serve optional
2 tablespoons parsley for garnish optional

Metric - US Customary

Instructions

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.

Notes

Suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition