‘The texture of these lamb shanks is next level’

With beans and vegetables built into the dish, this recipe is a complete one-pan meal.

A full-throttle Mediterranean dish: lamb shanks with beans by Sarah Di Lorenzo.

Sarah Di Lorenzo

less than 2 min read

12:03PMOctober 29, 2024

The Weekend Australian Magazine

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The texture of these lamb shanks is next level. When I watched my mum make shanks, she baked them on their own well-seasoned, so they were really crunchy. Those were great but I prefer them like this because it’s another way to bring fibre-rich beans into the diet.

Try my other dishes:

Prawn saganaki

Kytherean salad

Mediterranean frittata

Full of flavour, this lamb shank dish also brings beans into the pot for a fibre boost.

Eexracted from My Mediterranean Life by Sarah Di Lorenzo (Simon & Schuster). Photography: Scott Ehler

Lamb shanks with beans

Ingredients

• 2 tablespoons arrowroot flour
• Salt and pepper
• 8 lamb shanks
• 2 tablespoons extra-virgin olive oil
• 1 onion, chopped
• 1 carrot, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, crushed
• 1 400g can white beans, rinsed and drained
• 1 400g can crushed tomatoes
• 1 tablespoon chopped fresh rosemary
• 2 teaspoons ground cinnamon
• Pinch of chilli flakes
• 1 cup beef stock
• 4 tablespoons balsamic vinegar
• ½ cup chopped fresh parsley, to serve

Method

1. Preheat the oven to 180C. Put the flour and some salt and pepper in a bowl. Toss the shanks through the seasoning. Add the olive oil to an ovenproof casserole dish and brown the shanks well over medium heat. Remove and set aside.
2. Put the onion, carrot, celery and garlic in the casserole dish and cook until soft. Stir through the beans, tomato, rosemary, cinnamon and chilli. Pour in the stock and vinegar. Return the
3. lamb to the dish. cover and roast in the oven for 1 hour.
4. When ready, remove from the oven and serve scattered with fresh parsley.

Serves 4