Harissa lamb shanks and butter bean stew

4

Ingredients

For the lamb

  • 4 lamb shanks
  • 8 tbsp rose harissa

For the bean stew

  • 1 onion, chopped
  • 1 celery stick, chopped
  • 2 cloves of garlic, crushed
  • Pinch of chilli flakes
  • 1 x 400g in of chopped plum tomatoes
  • 1 tbsp tomato purée
  • 1 tsp bouillon powder or vegetable stock cube
  • 75ml water
  • 1 x 425g jar of butter beans
  • 3 tbsp chopped parsley
  • Salt and pepper
Richly spiced lamb shanks with warming butterbean stew. A a delicious family friendly recipe, which ensures that everyone eats plenty of vegetables! Photo by Georgia Glynn Smith

These richly spiced lamb shanks with warming butterbean stew are a delicious and nutritious way to feed the family, while ensuring that everyone eats plenty of vegetables.

Method

  1. Cover each lamb shank in 2 tbsp of harissa and, if you have time, leave to marinate for two hours (even better, overnight).
  2. Heat the oven to 220°C/425°F/gas mark 7. Gently sauté the onion, celery and garlic in a little olive oil with a pinch of salt until translucent. Add the remaining ingredients apart from the beans, bring to the boil, then reduce to a simmer and cook for ten minutes.
  3. Add the beans, mix gently and transfer to a casserole dish that will fit the lamb shanks. Place the shanks on top of the beans and cook on high for 20 minutes. Reduce the heat to medium, about 160°C/325°F/gas mark 3, and cook in the oven for 1 1/2 to two hours, until the lamb is tender.
  4. Stir the chopped parsley through the beans and serve with the lamb shanks.