Lamb shanks in red wine sauce
2 tbsp olive oil
4 lamb shanks
6 to 8 shallots peeled and kept whole
3 medium carrots, peeled and sliced
2 celery stalks, sliced
2 cloves garlic, peeled and roughly sliced
4 sprigs rosemary
1 cup red wine
2 cups lamb or vegetable stock
Salt and freshly ground black pepper
410g can butter beans, drained and rinsed
3 tbsp red-currant jelly
1. Preheat oven to 180°C. Heat 1 tbsp of oil in a large frying pan and brown shanks. Transfer to a casserole dish. Add the remaining oil to the pan with shallots, carrots, celery and garlic. Cover and cook for 5 minutes, shaking the pan occasionally.
2. Add rosemary and red wine. Let it reduce for 2 minutes. Pour in the stock. Season and bring to the boil. Pour into the casserole dish, cover and cook for 2 1/2 hours.
3. Add butter beans and red-currant jelly, and cook for another 30 to 40 minutes.
4. Serve the lamb and vegetables in the stock as it is, or pour the stock into a pan and heat to reduce it before serving.
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