Rosemary Lamb Shank & White Bean Stew

• Lamb Shank(1.2 kg)
• Olive oil(2 tbsp)
• Onion(1)
• Carrot(2)
• Celery(2)
• Garlic(4 cloves)
• Tomato paste(2 tbsp)
• Red Wine(250 ml)
• Canned tomatoes(400 g)
• Beef Broth(500 ml)
• Cannellini Beans(400 g)
• Rosemary(2 tsp)
• Thyme(1 tsp)
• Bay leaf(2)
• Salt(1½ tsp)
• Black pepper(1 tsp)
• Flat Leaf Parsley(2 tbsp)
• Baguette(1)

Method

1. 1

   Pat the {Lamb Shanks} dry. Finely chop the {Onion}, {Carrot}, and {Celery}, then mince the {Garlic}. Season the lamb all over with {Salt} and {Black pepper}.

   ~15 min

2. 2

   Heat {Olive oil} in a large heavy pot over medium-high heat. Brown the {Lamb Shanks} well on all sides until golden, then transfer to a plate.

   ~12 min

3. 3

   Lower the heat to medium. Add the {Onion}, {Carrot}, and {Celery} to the pot and cook until softened. Stir in the {Garlic} and {Tomato paste} for the final minute.

   ~8 min

4. 4

   Pour in the {Red Wine} and scrape up any browned bits. Add the {Canned tomatoes}, {Beef Stock}, {Rosemary}, {Thyme}, and {Bay Leaves}. Return the {Lamb Shanks} to the pot. Bring to a gentle bubble, cover, and simmer until the lamb is very tender.

   ~70 min

5. 5

   Lift out the {Lamb Shanks}. Discard the bones and shred the meat into rough pieces. Return the lamb to the pot with the {White Beans} and simmer uncovered until the stew thickens slightly.

   ~10 min

6. 6

   Ladle the stew into bowls and scatter over the {Fresh parsley}. Serve with torn pieces of {Baguette} alongside.

   ~10 min