A lovely winter warmer. The butternut squash adds a sweetness that compliments the lamb. Serve on its own or add a green vegetable to up the nutritional value even more.
Preparation Time: 15 minutes
Cooking time: 1½ – 2 hours
o 2 Lamb shanks
o 1 medium onion, chopped
o 2 large carrots, chopped
o 2 celery stalks, chopped
o 1 butternut squash, in chunks
o 400g/14oz can flageolet beans (or other beans if preferred)
o 1 garlic clove, minced
o 350ml/12fl.oz of lamb stock
o 1tsp dried thyme
o ½tsp dried rosemary
o 1tsp dried oregano
o 2tbsp olive oil, for frying
o Salt and pepper to season
Preheat oven to 180°C/350°F/Gas mark 4.
Season the lamb shanks with salt. Heat 1tbsp of the oil in a frying pan and sear the lamb until brown on all sides. Remove and place in oven proof dish that has a lid.
Add carrots, onion, celery and squash to hot pan, sauté until soft. Add to the shanks in the oven proof dish.
Add the herbs and stock. Place the lid on.
Place in the preheated oven for 3 to 4 hours, until the meat is really tender and falling off the bone. 5 minutes before serving, add the beans to warm through. Stir and serve off the bone, or in the dish with the bone for people to help themselves.
Serve with a few baby new potatoes and more vegetables of your choice.