11:40am Thursday 4th February 2010
Lamb Shanks with Cider, Apple, Rosemary and Beans - Serves 2
2 lean lamb shanks
1 leek, cut into thick slices
2 sticks celery, cut into thick slices
2 garlic cloves, peeled and crushed
2 eating apples, peeled, cored and sliced
2 sprigs fresh rosemary
600ml/1pint cider
Salt and freshly milled black pepper
400g can cannellini beans, drained
Preheat the oven to gas mark 3/170°C.
In an ovenproof casserole dish place the leek, celery, garlic, apples, and rosemary.
Place the lamb shanks on top and pour over the cider, season and cover with lid. Cook in preheated oven for 2 hours or until meat is tender and falling from bone.
About 30 minutes before the end of cooking time remove lid and add the cannellini beans. Mix well and return to the oven, uncovered, for the remaining cooking time.
Serve with mashed potato and seasonal vegetables.
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