Harissa lamb shanks and butter bean stew
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
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.
- Cover each lamb shank in 2 tbsp of harissa and, if you have time, leave to marinate for two hours (even better, overnight).
- 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.
- 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.
- Stir the chopped parsley through the beans and serve with the lamb shanks.