Quick & Easy

Braised lamb shanks with white bean purée

Cosy up with this winter with tender slow-cooked lamb shanks and dreamy white bean purée.
Braised lamb shanks with white bean puree


White bean purée


1.Heat oil in large deep saucepan; cook lamb, in batches, until browned all over. Remove from pan.
2.Cook onion and garlic in same pan, stirring, until onion softens. Add stock, the water, undrained tomatoes, rosemary and anchovy; bring to the boil. Return lamb to pan, reduce heat; simmer, covered, 1 hour, stirring occasionally. Uncover; simmer about 45 minutes or until lamb is tender.
3.Meanwhile, quarter capsicums; discard seeds and membranes. Roast under hot grill or in very hot oven, skin-side up, until skin blisters and blackens. Cover capsicum pieces with plastic wrap or paper for 5 minutes; peel away skin, slice capsicum thickly.
4.Meanwhile, make white bean purée. Melt butter in medium frying pan; cook onion and garlic, stirring, until onions softens. Add wine; cook, stirring, until liquid is reduced by half. Add stock and beans; bring to the boil. Reduce heat; simmer, uncovered, about 10 minutes or until liquid is almost evaporated. Blend or process bean mixture and cream until smooth.
5.Add capsicum to lamb; cook, uncovered, 5 minutes. Serve lamb on white bean purée.

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