Harissa lamb shanks and butter bean stew

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.

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

    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.