lamb shank

Braised lamb shank: Tender and succulent. Image: Silwood School of Cookery.

Braised Lamb Shanks with Bean Purée – Meltingly tender and succulent

Cooked slowly in a rich velvety wine sauce, this flavour-infused braised lamb shank recipe will tempt you to lick out your plate afterwards.

lamb shank

Braised lamb shank: Tender and succulent. Image: Silwood School of Cookery.

With the cold South African winter weather settling in, all we are craving is some winter comfort food. We’ve got you covered with this incredibly delicious, braised lamb shank recipe.

Cooked slowly in a rich velvety wine sauce, this flavour-infused braised lamb shank recipe will tempt you to lick out your plate afterwards and make you wish for another portion.

This recipe serves four people. Each lamb shank is arranged on a bed of flavoursome bean purée, which perfectly complements the tasty lamb shank. Remember to spoon the piquant sauce over the lamb shank and garnish it with a sprig of rosemary.

Bring out this recipe to make those special moments in life even more memorable.

Braised Lamb Shanks with Bean Puree Recipe

5 from 2 votes
Recipe by Silwood School of Cookery Course: MainCuisine: GlobalDifficulty: Moderate
Servings

4

servings
Prep time

30

minutes
Cooking time

3

hours 
Total time

3

hours 

30

minutes

Ingredients

  • Braised Lamb Shanks
  • 4 lamb shanks

  • 40-50 ml olive oil

  • 1-2 onions, chopped

  • 4-6 cloves garlic

  • 30 ml rosemary, chopped

  • 10 ml tomato paste

  • 1 tin chopped tomatoes

  • 15 ml sugar or honey

  • 350 ml Port or red wine

  • 500-800 ml light beef stock

  • salt and pepper

  • Bean Purée
  • 250 g butter beans, soaked in water overnight

  • 1 onion, chopped

  • 20-30 ml olive oil

  • 1-2 cloves garlic, crushed

  • 250 ml chicken stock

  • 15 ml lemon juice

  • 30 ml olive oil

Method

  • Braised lamb shanks
  • Preheat oven to 160°C.
  • Brown the lamb shanks well in a little hot oil. Set aside.
  • Heat a little more oil in a casserole dish and sauté onions until light golden.
  • Add garlic and rosemary and cook for 2 minutes.
  • Add tomato paste, chopped tomatoes, sugar and port. Bring to the simmer.
  • Place the shanks into the casserole and add enough stock to almost cover the shanks. Bring to the boil, cover the casserole with a tightfitting lid and place in the oven. Allow to cook for 3 – 5 hours, until the shanks are meltingly tender.
  • Carefully remove the shanks from casserole. Blend the sauce until smooth then return to the casserole.
  • Reduce the sauce to thicken, if necessary, then season with salt, pepper and sugar. Return the shanks to the sauce.
  • Bean Purée
  • Drain the beans, then place in a saucepan. Cover completely with water and bring to the simmer. Simmer until the beans are completely soft. Drain and set aside.
  • Sauté the onions in a little olive oil until soft, add the garlic and continue cooking for 1 – 2 minutes.
  • Add the beans and stock and simmer, stirring occasionally until, the liquid has almost evaporated.
  • Blend until smooth, adding a little extra stock to thin if necessary. Season with salt and pepper to taste.
  • To serve
  • Reheat the lamb shanks and bean puree.
  • Place a portion of puree on a plate and rest a shank against it.
  • Spoon over the sauce and serve garnished with a rosemary sprig.

Notes

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Looking for more winter warmers to prepare during the cold winter season? We have so many options for you to try out, just have a look at our recipe page.

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