COOKING: SURF AND TURF
2 x Lamb shanks
1 x Onion
3 x Cloves of garlic
1 x Cup of roughly chopped mushrooms
1 x Cup of diced red peppers
2 x Sprigs of thyme
2 x Bay Leaves
1 x Handful Basil Leaves
1 x Cup green olives
1 x Cup white wine
750ml Tomato passata
2 x Cups of beef stock
2 x Cups cooked cannellini beans
1 x Handful of chopped parsley
1 x Tblspn Butter
Extra virgin olive oil
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Start by browning off your shanks in a nice hot pan with a bit of oil, give them no more than 45 seconds per side.
Carefully add a little olive oil to a hot pan, then add your chopped garlic, a finely diced onion and diced bacon and stir together.
Add mushrooms, red peppers and whole sprigs of thyme and two bay leaves.
Roughly tear up your fresh basil leaves and add them to the pot.
Add salt, pepper and green olives, then sweat if off for roughly five minutes.
Now add your two shanks, white wine and 750ml of tomato passatta (or tinned crushed tomato)
Add the beef stock, and then drop in a big tablespoon of butter, and simmer over a low heat for roughly 90 mins or until the meat is falling off the bone.
One the meat is ready add your beans and roughly chopped parsley and stir through for around thirty seconds, then serve with a nice glass of white or a cold, crisp beer!