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Ingredients
- 200g white beans, soaked overnight
- 150ml olive oil
- 3 medium brown onions, chopped
- 3 carrots, peeled and chopped
- 3 sticks celery, chopped
- 6 garlic cloves, peeled and sliced
- Salt
- Pepper
- 3 bay leaves
- 6 thyme sprigs
- 500ml white wine
- 600g whole peeled tomatoes
- Vegetable oil
- 8 lamb shanks
- 2.5lt beef stock
- 1 cup torn basil leaves
Method
Cook beans in water until just soft, about 20 minutes, drain and reserve. Heat olive oil in a heavy-based saucepan and fry onion, carrot, celery and garlic until soft. Season and add bay leaf, thyme and white wine and reduce by three-quarters. Add tomatoes and cook for 10 minutes. Heat vegetable oil in a non-stick frying pan and brown seasoned shanks on all sides. Add shanks and stock to vegetables, bring to the boil, reduce to simmer and cook for one hour. Add beans and simmer a further 20 minutes or until shanks are almost falling off the bone. Serve shanks with beans, vegetables and some cooking liquor. Top with basil leaves before serving.
