Ingredients
- 2 tablespoons olive oil (extra virgin)
- 6 (1.8 kilograms) lamb shanks (French-trimmed shanks)
- 2 red onions (chopped)
- 2 red capsicum (chopped)
- 2 garlic cloves, minced
- 4 sprigs fresh lemon thyme
- 3 sprigs fresh rosemary
- 1/4 cup tomato paste
- 3/4 cup marsala wine (sweet fortified wine)
- 1 3/4 cup chicken stock
- 1 can (410 gram) crushed tomatoes
- 1 jar (230 gram) pitted green olives ( Sicilian olives, drained)
- 2 cans (400 grams) cannellini beans (drained and rinsed)
- Fresh parsley sprigs, to serve
How to Make
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Step 1: 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.
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Step 2: 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.
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Step 3: 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.
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Step 4: Remove lid and add olives and beans and simmer, uncovered for a further 30 minutes, sprinkle with parsley and serve.
We hope you enjoy this recipe!
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