Spanish Style Red Wine, Borlotti Bean and Lamb Shank Casserole
User Reviews
5
8 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
2 hrs
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Total Time
2 hrs 15 mins
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Servings
4 people
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Calories
413 kcal
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Course
Main Course
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Cuisine
Spanish
Spanish Style Red Wine, Borlotti Bean and Lamb Shank Casserole
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A delicious and impressive main course, this Spanish Style Red Wine, Borlotti Bean and Lamb Shank Casserole is actually incredibly easy to make, with only 15 minutes hands on time. Perfect for a midweek treat, a hassle free Sunday lunch or even a dinner party!
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Ingredients
- 4 tablespoons olive oil or rapeseed oil
- 2 lamb shank roughly 500g / 1lb or 4 smaller ones, large
- salt to taste
- black pepper to taste
- 1 onion diced, medium
- 1 carrot diced, medium
- 1 tablespoon cumin seeds
- 1 tablespoon smoked paprika
- 1 tablespoon rosemary roughly chopped, fresh
- 3 cloves garlic crushed or grated
- 150 ml red wine (or lamb stock, if you prefer)
- 400 g canned chopped tomatoes
- 400 g borlotti beans drained, tin/canned
- mashed potato optional, to serve
- rice
- bread
- Green vegetables optional, to serve
- 2 tablespoons parsley optional, for garnish
Instructions
- Preheat your oven to 160C / 140C fan / gas mark 3 / 325F
- Heat the oil in a large hob proof casserole dish, season the lamb and then brown the lamb on all sides in the hot pan.
- Remove the lamb from the casserole dish and turn down the heat. Add the onion and carrot together with the cumin, smoked paprika, rosemary and garlic and cook over a gentle heat with the lid on for 5 minutes, stirring occasionally.
- Add the red wine and turn the heat up, allow the red wine to reduce slightly.
- Add the tomatoes and the lamb shanks, lying the lamb shanks down on one side so they are half submerged in the sauce, and bring back to the boil. Cover and place in the preheated oven for 45minutes.
- After 45 minutes, remove the casserole from the oven and carefully turn the lamb so it is lying on the other side, cover and put back in the oven for another 45 minutes.
- After this further 45 minutes, remove the casserole from the oven, turn the lamb so it is now sitting with the bone sticking up, add the drained borlotti beans, cover and return the lamb to the oven for a final 30 minutes (a total of 2 hours in the oven).
- During this final 30 minutes you can cook the accompaniments - I made mashed potatoes and green vegetables.
- When the lamb has finished cooking, remove from the oven, scatter with parsley and serve with the accompaniments.
Notes
- Suitable for freezing.Nutrition information is approximate and meant as a guideline only.
Nutrition Information
Show Details
Calories
413kcal
(21%)
Carbohydrates
30g
(10%)
Protein
27g
(54%)
Fat
18g
(28%)
Saturated Fat
3g
(15%)
Cholesterol
63mg
(21%)
Sodium
555mg
(23%)
Potassium
995mg
(21%)
Fiber
9g
(36%)
Sugar
6g
(12%)
Vitamin A
3825IU
(77%)
Vitamin C
16.3mg
(18%)
Calcium
115mg
(12%)
Iron
6.4mg
(36%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 413 kcal
% Daily Value*
| Calories | 413kcal | 21% |
| Carbohydrates | 30g | 10% |
| Protein | 27g | 54% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 63mg | 21% |
| Sodium | 555mg | 23% |
| Potassium | 995mg | 21% |
| Fiber | 9g | 36% |
| Sugar | 6g | 12% |
| Vitamin A | 3825IU | 77% |
| Vitamin C | 16.3mg | 18% |
| Calcium | 115mg | 12% |
| Iron | 6.4mg | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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