Lamb shank with garlic, rosemary and flageolet beans (serves two)
By Antony Worrall Thompson
For the lamb preparation:
2 lamb shanks
12 small rosemary sprigs
12 slivers of garlic
6 tinned anchovies
salt and ground black pepper
For the braising preparation:
57g duck fat or butter
3 tbsp flour
2 carrots, roughly chopped
2 celery stalks, roughly chopped
1 leek, roughly chopped
1 head garlic, broken up
114g streaky bacon lardons, blanched
1/2 onion, diced
1 sprig thyme
1 sprig rosemary
1 bay leaf
1/2 bottle red wine
600 ml lamb stock
For the beans:
1 can flageolet beans, drained
1 tbsp chopped black olives (optional)
1 tbsp chopped flat leaf parsley
4 tbsp chopped roasted red peppers (tinned is fine)
pinch ground black pepper
1 tbsp rosemary
To serve: 2 tbsp Parmesan cheese, grated
Remove the majority of fat from the lamb shanks.
Make three long incisions in each joint and insert in each an anchovy wrapped around a ‘skewer’ of rosemary and garlic.
Season the meat.
Preheat the oven to 140-150ºC.
Brown the joints all over in a little duck fat or butter, then remove them from the pan.
Put the bacon lardons, carrots, celery, leek, onion, garlic and herbs in the pan. Stir through the flour.
Return the lamb to the pot with a good glug of red wine plus the stock.
Cover and cook in a slow oven for three to four hours.
When the lamb has finished cooking, carefully remove the two joints to a casserole dish and keep warm.
Strain the sauce off into a bowl and discard the veg that remains.
Return the sauce to the pan, add the roast peppers, can of flageolet beans, parsley, black olives (optional), rosemary, salt and pepper, and stir it all together and warm through.
Spoon the bean mixture into two bowls, place a lamb shank on each.
Sprinkle parmesan cheese on top and serve.