Paul Flynn's Favourite AGA Recipe
27 April 2012
BRAISED LAMB SHANKS WITH GARLIC, ROSEMARY AND BUTTER BEANS
This lamb shank recipe is a perfect example of how to get the best results from the AGA Total Control. I like to serve this with some mashed potatoes or celeriac mash.
Serves 4
Ingredients4 lamb shanks 2 good sprigs of parsley 4 cloves of garlic Salt and pepper 2 table spoon of duck fat or oil 2 carrots 2 sticks of celery 1 leek 2 small onions – all vegetables cut into nice even 2cm chunks 1 bay leaf ½ bottle of red wine 400mls of chicken stock 1 tin of butterbeans, drained and rinsed |  |
Method
First for the lamb shanks Turn the shanks in seasoned flour. Pat off the excess and fry in a solid casserole over high heat until golden and crispy. Remove from the casserole and set to one side. Drain off the excess fat and add some fresh oil. Add the carrots, celery, leek, onions, garlic cloves and herbs and cook over a high heat until the vegetables are browned.
Deglaze the casserole by adding the red wine, scraping the residue on the bottom of the pan and stirring well. Add the stock or water to the casserole, place the shanks on top of the vegetables, cover and cook in the simmering oven for four hours.
When the lamb has finished cooking, skim the fat from the top, add the butterbeans and parsley, salt and pepper and serve.
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