Lamb Shanks with Cannellini beans and Balsamic Vinegar

Lamb Shanks with Cannellini beans and Balsamic Vinegar

Lamb shanks and butter beans, waiting to be served!
Stolen unashamedly from a copy of Men's Health for fear I'll loose the magazine and not be able to make it again, this recipe is amazingly tasty and well worth the waiting time! Once it's been put in the oven it requires very little time, or attention and fills the house with a wonderfult smell. Because it's got the beans in it, you can serve it as-is, but it does pair wonderfully with some mash and some brocolli. Don't use an expensive balsamic vinegar (although it wouldn't hurt) but equally don't use the cheapest - treat it the same as you would wine when cooking. If you scale this recipe down for 4 people, keep all the remaining quantities the same and you'll have plenty of the beans in a rich sauce to accompany something else later in the week.


Serves: 6
Prep Time: 15 minutes
Cook Time: 3 hours
shank, lamb shank, lamb, balsamic vinegar, balsamic, slow cook, slow cooked, butter beans


  • 3 tbsp olive oil
  • 6 lamb shanks, trimmed
  • 3 carrots, sliced
  • 3 sticks of celery, sliced
  • 2 garlic cloves, crushed
  • 1 medium white onion, roughly chopped
  • 2 x 400g cans of chopped tomatoes
  • 150ml balsamic vinegar
  • 2 bay leaves
  • 2 x 410g cans of cannellini beans (butter beans are better though!) drained and rinsed
  • Salt and freshly ground black pepper, to season


  1. Preheat oven to 170c/gas mark 3. Heat the oil in your pot. Add the lamb shanks in batches and brown all over. Remove from the pan and set aside.
  2. Put onion, carrots, celery and garlic in the pot. Add lamb, tomatoes and vinegar, and stir. Season with salt and pepper and add the bay leaves. Boil, cover and cook on hob for 5 minutes, then in the oven for 1.5 to 2 hours.
  3. Remove the dish from the oven and add the beans. Cover and put back in the oven for a further 30 minutes, then serve.

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