Balsamic lamb shank stew

Serves: 6

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• 3 tablespoon(s) olive oil
• 6  lamb shanks
• 1 large onion, chopped
• 3  carrots, roughly chopped
• 3  celery sticks, chopped
• 2  garlic cloves, crushed
• 2 can(s) chopped tomatoes
• 150 ml balsamic vinegar
• 4  rosemary stalks pinch of sugar
• 2 can(s) cannellini beans, drained and rinsed
• a few rosemary stalks, to garnish
• You will need: a large flameproof lidded casserole

Method

1. Preheat oven to gas mark 3/170°C (150°C in a fan oven). Season lamb shanks with salt and freshly ground black pepper and heat oil in casserole. Brown lamb shanks in batches. Remove from casserole and set aside.
2. Add onion, carrots, celery and garlic to casserole and cook gently till beginning to colour. Return lamb shanks to casserole. Add tomatoes and balsamic vinegar, rosemary and pinch of sugar. Season, bring to the boil, cover with lid and cook for 5 mins on hob, then cook in oven for 1 hr 40 mins.
3. Add beans and cook for 5 more mins till beans are warmed through and lamb is tender.

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