You can cook these lamb shanks for 6-8 hours in a slow-cooker adding the butterbeans for the last hour.
Ingredients
6 lamb shanks
1 tbsp. flour
1/2 tsp. Freshly ground black pepper
1 tbsp. Olive oil
1 red onion, cut into wedges
400g can chopped tomatoes
3 cups (750mL) beef stock
1/4 cup (60mL) Kikkoman Naturally Brewed Soy Sauce
1 tbsp. Soft brown sugar
1 tbsp. Fresh rosemary leave
2 tsp. Fresh thyme leaves
400 g can butter beans
To serve: soft polenta
roasted truss tomatoes
steamed green beans
Method
Dust the lamb shanks in the flour and pepper, and shake off any excess
Meanwhile, heat oil in a large frying pan and brown lamb in batches. Transfer to a large ovenproof casserole dish
Add onion to frying pan and cook over medium heat until soft and golden. Add tomatoes, stock, Kikkoman Naturally Brewed Soy Sauce and sugar. Bring to the boil. Pour mixture into the casserole dish and add the rosemary and thyme
Cook for 3 hours or until shanks are meltingly tender. Fold through butterbeans and heat through
Serve lamb shanks on soft polenta, sprinkled with gremolata. Accompany with roasted truss tomatoes and steamed green beans
Tips & Hints
You can cook this for 6-8 hours in a slow-cooker adding the butterbeans for the last hour.
Gremolata
Ingredients
1 tbsp. finely grated lemon rind
1/4 cup finely chopped flat-leaf parsley
2 garlic cloves, chopped
Method
Combine grated lemon rind, parsley and garlic in a small bowl
