Rosemary Lamb Shanks

Rosemary Lamb Shanks

Lamb shanks are one of my all time favourite cuts of meat. And the best part is they’re generally really inexpensive. If lamb isn’t readily available in your area, you could easily substitute beef shin on the bone also called ‘osso buco’. Goat shanks are another great option or for a completely different vibe a couple of ham hocks would be delish!

takes: 4-5 hours
makes: enough for 4
500g (1lb) white beans, soaked in water overnight
4 lamb shanks
4 onions, quartered
2 cans tomatoes (400g / 14oz each)
2 cups water
4 sprigs rosemary

1. Drain the bean and place in a large oven proof pot. Add shanks, onions, tomato, water, rosemary and some salt and pepper.

2. Cover and pop in the over at 160C (325F) for 4-5 hours.

3. When the shanks are super tender and the beans are cooked, taste and season.

4. Serve hot or cool and store in the fridge or freezer.

Variations

short on time? – you can skip the soaking step and allow an extra hour of cooking time. But don’t be surprised if your beans cause ‘gassiness’.

different beans – I like white navy beans but most dried beans will work well here.

different meat – beef shin on the bone also called ‘osso buco’. Goat shanks are another great option or for a completely different vibe a couple of ham hocks would be delish!

vegetarian – skip the shanks and replace the water with vegetable stock. Serve the beans with a poached egg or some crumbled feta.

carb lovers / more substantial – serve with garlic bread.

paleo (grain, legume & dairy-free) – replace white beans with diced sweet potato.

Reheating Guidelines

Pop in the oven (180C / 350F) with a cover on for 20 minutes or until warmed through. Or allow to come up to a simmer on the stove top.
If frozen, allow to defrost in the fridge before heating in the oven. Do not try to go straight from freezer to oven because the outsides of the shanks will overcook before the insides have had a chance to defrost.

Serving Suggestions

In shallow bowls with a green salad on the side. Also good with some parmesan grated over.

Storage Best Practices

Store in an airtight container or ziplock bag. Will keep in the fridge for 2 weeks or so.
Easy freeze meal? Can be frozen for up to 12 months.

Waste Avoidance Strategy

unsoaked beans, onion, tomato – pantry.

soaked beans – will keep in the fridge for 2 weeks and can be frozen.

lamb shanks – freeze.

rosemary – will keep in a plastic bag in the fridge for weeks. Also freezes well.

Problem Solving Guide

too dry – the tricky thing with beans is that they sometimes need more water to cook through. Just add more water as you need. If the shanks are dry it’s more likely to be a result of the quality of your lamb!

bland? – don’t forget to season with lots of salt and pepper. Serving with lots of grated parmesan can help boost the flavour too.

too watery – again this is a bean variation thing. Just cook in the oven with the lid off to reduce the sauce down to your liking.

lamb tough – this means you haven’t cooked the lamb for long enough. Just pop it back in the oven and keep going.

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