Serves
4
4 Lamb shanks
1 large onion, chopped
2 garlic cloves, chopped
400g Chopped tomatoes (these can be canned)
1 litre good lamb or chicken stock
Salt and pepper
2
bay leaves
Small bunch fresh thyme
200g Chick peas (canned)
200g Butter beans (canned)
200g
black-eyed beans (canned)
4 tablespoons chopped fresh parsley
Brown
the shanks all over in a large casserole
No need to add any fat, as there will be enough in the lamb itself, but if it looks too dry add
a little olive oil.
Take out the lamb, put it on a plate.
Add the onions and garlic to the casserole.
Stir-fry this for 5 minutes then
return the lamb to the pot.
Pour in the chopped tomatoes and enough stock to just cover the meat.
Season well and drop in a bay leaf and some fresh thyme.
Bring up to the boil
Once boiling, turn down the heat, half-cover and simmer for about 1 1/2 hours, until tender and the sauce has reduced slighltly.
Drain the peas and beans and stir into the pot with the chopped parsley.
Reheat for about 10 minutes.