Lamb shank and bean ragu

Who can resist fall-off-the-bone lamb shanks with flavoursome bean ragu? This incredible recipe is a perfectly comforting midweek meal that is exceptional served with polenta or creamy mashed potato.
Lamb shank and bean ragu
2H 20M



1.Place dried beans in a large bowl, cover with cold water and soak for 8 hours or overnight.
2.Drain soaked beans, rinse under cold water, then drain. Place beans in a medium saucepan. Cover with water and bring to the boil. Reduce heat to low and cook for15 minutes – beans will not be fully cooked at this stage. Drain.
3.Preheat oven to 180°C.
4.Place flour in a medium bowl, seasoning with salt and pepper. Toss lamb in flour, shaking away excess. Heat half the oil in a large flameproof casserole dish over medium heat. Cook lamb in batches, turning, for 5 minutes until browned all over. Remove from dish. Wipe the dish clean, if necessary.
5.Heat remaining oil in dish over medium heat. Cook onion, carrot, celery, garlic and chilli, stirring, for 5 minutes until vegetables soften.
6.Return lamb to dish. Add beans, vinegar, tomatoes, anchovies, cinnamon, rosemary, wine and water. Bring to the boil. Transfer to oven. Cook, covered, turning shanks halfway through cooking, for 1 hour. Uncover and cook for a further 1 hour until meat is almost falling off the bone.
7.Just before serving, stir parsley through ragu.
  • Serve the ragu with polenta or creamy mashed potato. – You need to soak the dried beans for at least 8 hours before starting this recipe.

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