March 05, 2018
Comfort Food, Main Dish, Beans,
Lamb/Mutton, Vegetables, Peppers, Italian, Pantry/Shelf, Entertaining, Winter, Weeknight Meals, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Wine, Canned Tomatoes more
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"From Super Food Ideas August '17."
Heat oil in a large heavy based saucepan over medium-high heat and cook shanks, fin 2 batches for 5 to 6 minutes or until browned all over and transfer to a plate.
Add onion and capsicum to pan and cook, stirring, for 5 minutes or until onion softens and then add garlic, lemon thyme, rosemary and tomato paste and cook for 30 seconds and then add the marsala wine and simmer for 30 seconds or until reduced by half and stir in stock and tomatoes.
Return shanks to the pan, turning to coat in mixture and then cover and bring to the boil and then reduce heat to low and simmer, turning shanks every hour for 2 hours and 30 minutes or until tender.
Remove lid and add olives and beans and simmer, uncovered for a further 30 minutes, sprinkle with parsley and serve.
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