Braised Lamb Shanks With White Bean Puree - cooking recipe

Ingredients

1 tbsp olive oil
8 None lamb shanks, French-trimmed (about 4 1/2 lbs)
1 large red onion, chopped
2 cloves garlic, crushed
1 cup chicken stock
1 can (15 oz) diced tomatoes
1 tbsp fresh rosemary leaves
4 None drained anchovy fillets, chopped
2 large red peppers
2 large green peppers
None None FOR THE WHITE BEAN PUREE
1 tbsp butter
1 small onion, finely chopped
1 clove garlic, crushed
1/4 cup dry white wine
3/4 cup chicken stock
2 cans (15 oz each) white beans, drained and rinsed
2 tbsp light cream

Preparation

Heat oil in large deep saucepan on high heat. Cook lamb, in batches, until browned all over. Remove from pan.
Cook onion and garlic in same pan, stirring, until onion softens. Add stock, 2 cups water, undrained tomatoes, rosemary and anchovy; bring to a boil. Return lamb to pan. Reduce heat to low; simmer, covered, 1 hour, stirring occasionally. Uncover; simmer about 45 mins or until lamb is tender.
Meanwhile, quarter peppers; discard seeds and membranes. Roast under hot broiler or in very hot oven, skin-side up, until skin blisters and blackens. Cover peppers with plastic wrap or paper for 5 mins; peel away skin. Slice peppers thickly.
Meanwhile, for the white bean puree, melt butter in medium skillet on medium heat. Cook onion and garlic, stirring, until onion softens. Add wine; cook, stirring, until liquid is reduced by half. Add stock and beans; bring to a boil. Reduce heat to low; simmer, uncovered, about 10 mins or until liquid is almost evaporated. Blend or process bean mixture and cream until smooth.
Add peppers to lamb; cook, uncovered, 5 mins. Serve lamb on white bean puree.