Lamb Shanks with Cider, Apple, Rosemary and Beans

Name: Lamb Shanks with Cider, Apple, Rosemary and Beans
Prep time: 10 min
Cook time: 150 min
Total time: 160 min
Yield: 2
Cuisine: European
Ingredients: 2 lean lamb shanks; 1 leek, cut into thick slices; 2 sticks celery, cut into thick slices; 2 garlic cloves, peeled and crushed; 2 eating apples, peeled, cored and sliced; 2 sprigs fresh rosemary; 600ml cider; 1 x 400g can cannellini beans, drained

Impressive supper for two that's quick to prepare but requires slow cooking. Lamb shanks become beautifully tender when cooked with cider and root vegetables.

prep time
10 mins

cook time
2 hours 30 minutes

serves
2 people

Energy
821kcal
Fat
31.8g
Saturates
13.6g
Carbs
39.8g
Sugars
19.2g
Fibre
13.8g
Protein
72.8g
Salt
1.1g

Ingredients

2 lean lamb shanks
1 leek, cut into thick slices
2 sticks celery, cut into thick slices
2 garlic cloves, peeled and crushed
2 eating apples, peeled, cored and sliced
2 sprigs fresh rosemary
600ml cider
1 x 400g can cannellini beans, drained

Method

Preheat the oven to 170°C, 150°C Fan, Gas Mark 3.
In an ovenproof casserole dish place the leek, celery, garlic, apples, and rosemary.
Place the lamb shanks on top and pour over the cider, season and cover with lid. Cook in preheated oven for 2 hours or until meat in tender and falling from bone.
30 minutes before the end of cooking time remove lid and add the cannellini beans. Mix well and return to the oven uncovered for the remaining cooking time.
Serve with mashed potato and seasonal vegetables.