Name: Braised lamb shanks with white bean purée
Cook time: 120 min
Total time: 120 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 8 french-trimmed lamb shanks (2kg); 1 large red onion (300g), chopped; 2 clove garlic, crushed; 1 cup (250ml) chicken stock; 2 cup (500ml) water; 400 gram (12 ½ ounces) canned diced tomatoes; 1 tablespoon fresh rosemary leaves; 4 drained anchovy fillets, chopped; 2 large red capsicums (700g); 2 large green capsicums (700g); White bean purée; 20 gram (¾ ounce) butter; 1 small brown onion (80g), chopped finely; 1 clove garlic, crushed; 1/4 cup (60ml) dry white wine; 3/4 cup (180ml) chicken stock; 2 x 400g (12½ ounces) canned white beans, rinsed, drained; 2 tablespoon pouring cream

Ingredients

1 tablespoon olive oil

8 french-trimmed lamb shanks (2kg)

1 large red onion (300g), chopped

2 clove garlic, crushed

1 cup (250ml) chicken stock

2 cup (500ml) water

400 gram (12 ½ ounces) canned diced tomatoes

1 tablespoon fresh rosemary leaves

4 drained anchovy fillets, chopped

2 large red capsicums (700g)

2 large green capsicums (700g)

White bean purée

20 gram (¾ ounce) butter

1 small brown onion (80g), chopped finely

1 clove garlic, crushed

1/4 cup (60ml) dry white wine

3/4 cup (180ml) chicken stock

2 x 400g (12½ ounces) canned white beans, rinsed, drained

2 tablespoon pouring cream

Method

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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