Lamb shanks with ras el hanout butter bean cassoulet
Slow-cooking tough cuts of meat like lamb shanks at a low temperature breaks down the connective tissues resulting in a meltingly tender result. Served in a rich tomato and red wine cassoulet-style stew with butter beans and ras el hanout, the flavours get ample chance to mingle together to create a deeply satisfying warming stew. A simple gremolata finishes the dish, bringing a fresh herby acidity.
Ingredients
Metric
Imperial
- 4 lamb shanks
- 2 tbsp of olive oil
- 2 onions, finely sliced
- 2 carrots, finely chopped
- 2 celery sticks, finely chopped
- 6 garlic cloves, finely chopped
- 2 tbsp of tomato purée
- 2 tsp ras el hanout
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chilli flakes
- 150ml of dry red wine
- 1 400g tin of chopped tomatoes
- 500ml of lamb stock, plus extra as needed
- 2 bay leaves
- 4 sprigs of thyme
- 2 sprigs of rosemary
- 2 400g tins of butter beans, drained, or 1 large jar
Method
Preheat the oven to 160°C
Season the lamb shanks generously with salt and pepper. Heat 2 tbsp olive oil in a large lidded casserole dish over a medium-high heat. Add the lamb shanks and sear for 10 minutes, turning regularly until browned all over. Remove and set aside
- 4 lamb shanks
- 2 tbsp of olive oil
Reduce the heat to medium and add the onions, carrots and celery. Cook for 10 minutes until softened
- 2 onions, finely sliced
- 2 carrots, finely chopped
- 2 celery sticks, finely chopped
Add the garlic and cook for another minute, then stir in the tomato purée, ras el hanout, cumin, smoked paprika and chilli flakes. Cook for a further 2 minutes until fragrant. Pour in the red wine and simmer for 3 minutes to reduce slightly and deglaze the bottom of the pan
- 6 garlic cloves, finely chopped
- 2 tbsp of tomato purée
- 2 tsp ras el hanout
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chilli flakes
- 150ml of dry red wine
Add the chopped tomatoes, stock and herbs. Season with salt and pepper, then return the lamb shanks to the pan. The liquid should come about half way up the sides of the lamb. Add extra stock if needed
- 1 400g tin of chopped tomatoes
- 500ml of lamb stock, plus extra as needed
- 2 bay leaves
- 4 sprigs of thyme
- 2 sprigs of rosemary
Cover with a lid and transfer to the oven. Cook for 3 hours, until the lamb is fork-tender, turning the shanks halfway through cooking
Carefully lift out the lamb shanks. Stir in the butter beans then return the lamb to the stew. Cook uncovered for a further 30 minutes until the sauce has thickened and the beans have absorbed the flavour of the stew. Remove the whole herbs from the stew and check the seasoning
- 2 400g tins of butter beans, drained, or 1 large jar
To serve, divide up the stew and top with the lamb shanks. Spoon over the gremolata, along with a drizzle of olive oil and a sprinkle of black pepper
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