Lamb Shank with Garlic, Rosemary and Flageolet Beans
Slow-cooked lamb shanks infused with rosemary and anchovies, served in a rich wine sauce with flageolet beans and gremolata.
Estimated Nutrition
Calories
1120
kcal / serving
4480 kcal total
Carbs
41.1g
per serving
164.2 g total
Fat
62.2g
per serving
248.8 g total
Protein
85.1g
per serving
340.5 g total
Cook Time
180
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
Dairy
2
tbsp
Parmesan
Grated
Fruits
2
piece
Lemon
Grated zest only
LegumesPulses
750
g
Flageolet Beans
Tinned, drained and rinsed
Liquids
375
ml
Red Wine
Half bottle
600
ml
Lamb Stock
Alternatively chicken stock or water
Meat
4
piece
Lamb Shank
Large, fat mostly removed
115
g
Streaky Bacon
Lardons, blanched
NutsSeeds
12
sprig
Rosemary
Small sprigs for stuffing
12
slice
Garlic
Slivers
1
piece
Salt
To taste
1
piece
Black Pepper
Freshly ground, to taste
1
head
Garlic
Broken into cloves
1
sprig
Thyme
For the braise
1
sprig
Rosemary
For the braise
1
piece
Bay Leaf
Fresh or dried
6
clove
Garlic
Peeled
2
sprig
Thyme
For the sauce
2
sprig
Rosemary
Chopped
3
clove
Garlic
Chopped for gremolata
5
tbsp
Parsley
Chopped fresh
Seafood
6
piece
Anchovy
Tinned, cut into halves
Method
1
2
3
4
5
6
7
8
9
10
11
12