Braised lamb shanks

Name: Braised lamb shanks
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 200 g dried white beans; 4-5 Onions; 4 Garlic cloves; 500 g Potatoes; 1 can(s) (850 ml) peeled tomatoes; 4 Lamb knuckles (approx. 350 g each); 3 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 TABLESPOON Tomato paste; 1 TEASPOON dried rosemary; 1/2 bunch Parsley

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

200 g dried white beans
4-5 Onions
4 Garlic cloves
500 g Potatoes
1 can(s) (850 ml) peeled tomatoes
4 Lamb knuckles (approx. 350 g each)
3 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 TABLESPOON Tomato paste
1 TEASPOON dried rosemary
1/2 bunch Parsley

Directions

1
Soak the beans overnight covered with 1/2 litre of cold water. Peel onions and garlic. Chop onions coarsely, press garlic through a garlic press. Peel potatoes and cut them into pieces. Drain tomatoes on a sieve, collect the juice and cut tomatoes into pieces.
2
Wash the knuckles and dab them dry. Heat olive oil in a roasting pan and fry the knuckles vigorously all around. Season with salt and pepper and remove. Add onions, garlic and potatoes to the hot frying fat and also fry briefly. Stir in tomato paste. Add the beans with the soaking water, tomatoes and tomato juice. Season with salt, pepper and rosemary. Add the lamb knuckles and braise covered in the preheated oven (electric range: 175°C/ gas: level 2) for 11/2-13/4 hours. Stir in between if necessary.
3
Add the beans with the soaking water, tomatoes and tomato juice. Season with salt, pepper and rosemary. Add the lamb knuckles and braise covered in the preheated oven (electric range: 175°C/ gas: level 2) for 11/2-13/4 hours. Stir in between if necessary. Wash parsley, dab dry and cut into fine strips, except for a little garnish. Season the braised knuckles with salt and pepper and serve with parsley sprinkled on top and garnish