Slow-cooked lamb shanks are the perfect winter warmer. Serve with green vegetable medley.

Lamb shanks with cannellini beans - Women's Health & Fitness

Lamb shanks with cannellini beans

  • 1⁄4 cup dried cannellini beans, soaked overnight in cold water
  •  2 lamb shanks
  • 1⁄4 cup white spelt flour
  • 1⁄4 teaspoon Celtic sea salt
  • 1 teaspoon sweet paprika
  • 1 tablespoon olive oil, plus extra 1 tablespoon
  • 1 small brown onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 celery stalk, finely chopped
  • 1 small carrot, roughly chopped into 2 cm (3⁄4 in) pieces
  • 1 small sweet potato roughly chopped, into 2 cm (3⁄4 in) pieces
  • 1 cup dry red wine
  • 1 Rosemary Flavour Bag
  • 2 sprigs of thyme
  • 2 bay leaves
  • 1⁄2 x 400 g (14 oz) tin diced tomatoes
  • 1 teaspoon tomato paste
  • 2 cups beef stock
  • Pinch of cracked black pepper
  • 1 teaspoon chopped, flat-leaf parsley
  • 2 serves Green Vegetable Medley
  • Olive oil, to drizzle
  • Half an orange or lemon

Green vegetable medley

  • 4 pieces broccolini (baby broccoli)
  • 12 green beans
  • 6 slices zucchini (courgette)
  • 6 sugar snap peas
  • 2 small bok choy

Be sure to soak the cannellini beans overnight in cold water before starting this recipe. Preheat oven to 180°C (350°F). Mix the flour, Celtic salt and paprika in a plastic bag. Add the lamb shanks and shake to coat with the flour mixture.

Heat one tablespoon olive oil in a large pan and cook the shanks until browned on all sides. Transfer to a large casserole dish. Add remaining one tablespoon oil to the large pan and cook the onion, garlic, celery, carrot and sweet potato for three minutes. Add the wine and simmer for two minutes, then add flavour bag, thyme, bay leaves, tomatoes, tomato paste, stock and pepper and turn off heat.

Drain the cannellini beans and add uncooked to the pan, mixing all ingredients together. Transfer this mixture to the casserole dish with the lamb shanks. Cover with a lid or foil and transfer to the oven. Braise for three hours. Discard the flavour bag, bay leaves and thyme. When cooking time is nearly complete, lightly steam the Green Vegetable Medley. Drizzle with olive oil and squeeze over the orange or lemon juice.

Place shanks onto serving plates and ladle the sauce on top.

Sprinkle with the chopped parsley and serve with Green Vegetable Medley.

Note: Freeze the other half of the tinned tomatoes.

Recipe from The Metabolic Clock Cookbook, $24.99.

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