14th Mar 2012 - 08:12
Ingredients
Portions: 20 1 litre beef or veal stock 3 litres chicken stock Chopped parsley Rosemary Thyme 500gm chopped white onions 50g garlic 2kg chopped tomatoes 20 lamb shanks, 300gm each (preferably Welsh Salt Marsh Lamb) 2kg white beans, soaked for 48 hours
Preparation method
Fry off the onions and garlic, brown the lamb shanks. Place everything in a large pot and bring to the boil. Simmer for 4-5 hours. (Do not season until cooked or the beans will get tough). Remove lamb and beans and reduce the sauce (thicken if needed). Supplied by: The Durham Ox, Shrewley Common, Warwickshire
Recipe courtesy of