Lamb shank cacciatora and bean salad

Name: Lamb shank cacciatora and bean salad
Yield: 4
Ingredients: 4 (250g each) Frenched lamb shanks (ask your butcher to do this); 1/4 cup (35g) plain flour; 2 tbs extra virgin olive oil, plus extra to serve; 3 anchovy fillets in oil, drained; 2 onions, finely chopped; 1 carrot, finely chopped; 1 celery stalk, finely chopped; 2 garlic cloves, finely chopped; 1/4 bunch flat-leaf parsley, shredded, plus extra to serve; 1 cup (250ml) red wine; 4 cups (1L) chicken stock; 400g can chopped tomatoes; 2 bay leaves; 5 lemon thyme sprigs; 1/2 cup (75g) pitted kalamata olives, halved; Lemon zest to serve; 1/4 cup (60ml) sherry vinegar; 1/4 cup (60ml) extra virgin olive oil; 1 garlic clove, crushed; Finely grated zest of 1 lemon; 400g green beans, blanched, refreshed; 1/2 cup flat-leaf parsley leaves; 1 small red onion, thinly sliced; 400g can cannellini beans, drained, rinsed

Rate now

https://healthimprovements.info/recipes/lamb-shank-cacciatora-bean-salad/qie23hnv — Lamb shank cacciatora and bean salad

Jump to recipe

by Silvia Colloca

Cook and author

Jun 24, 2019

This is basically a twist on the classic chicken cacciatora. “It’s easier because, with lamb shanks, you can’t get it wrong; the more you cook it, the better” - Silvia Colloca.

4 (250g each) Frenched lamb shanks (ask your butcher to do this)
1/4 cup (35g) plain flour
2 tbs extra virgin olive oil, plus extra to serve
3 anchovy fillets in oil, drained
2 onions, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, finely chopped
1/4 bunch flat-leaf parsley, shredded, plus extra to serve
1 cup (250ml) red wine
4 cups (1L) chicken stock
400g can chopped tomatoes
2 bay leaves
5 lemon thyme sprigs
1/2 cup (75g) pitted kalamata olives, halved
Lemon zest to serve

Bean salad

1/4 cup (60ml) sherry vinegar
1/4 cup (60ml) extra virgin olive oil
1 garlic clove, crushed
Finely grated zest of 1 lemon
400g green beans, blanched, refreshed
1/2 cup flat-leaf parsley leaves
1 small red onion, thinly sliced
400g can cannellini beans, drained, rinsed

Method

1.

Place lamb in a large bowl and dust with flour. Shake off excess. Heat oil in a large, deep, flameproof casserole over high heat. Add lamb and cook, turning, for 5-6 minutes or until browned all over. Transfer lamb to a large plate. Reduce heat to medium-high. Add anchovies and cook for 1-2 minutes or until dissolved. Stir in onion, carrot, celery, garlic and parsley. Cook, stirring occasionally, for 4-5 minutes or until onion is softened. Add wine and cook, scraping bottom of pan with a spoon, for 2-3 minutes or until reduced by two-thirds. Stir in stock, tomatoes, bay leaves, lemon thyme and olives. Return lamb and submerge in sauce. Bring to the boil, then reduce heat to very low. Cover with a lid and simmer for 2-3 hours or until meat is very tender.
2.

Using a slotted spoon, transfer lamb to a plate. Increase heat to medium and simmer sauce, uncovered, for 10-15 minutes or until thickened. Skim off any fat that rises to the surface.
3.

For the bean salad, whisk vinegar, oil, garlic and lemon zest in a bowl and season. Add green beans, parsley, onion and cannellini beans, season and toss to combine.
4.

Divide lamb and sauce among bowls. Scatter over extra parsley and lemon zest, and drizzle with extra oil. Serve with the bean salad