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Slow braised lamb shanks with olive oil mash
Fruit and vegetables
3
garlic
cloves, sliced into 4 pieces
4 sprigs fresh
rosemary
, sliced into 3 pieces
4 banana
shallots
, finely chopped
3
garlic
cloves, finely sliced
2 sprigs fresh
rosemary
2 sprigs fresh
thyme
1 kg/2lb 2oz
King Edward
potatoes, peeled and cut into chunks
1 small bunch flatleaf
parsley
, roughly chopped
Tins, packets and jars
4 anchovy fillets, sliced into 3
250g/9oz cooked
butter beans
(or canned
butter beans
, drained and rinsed)
Cooking ingredients
3 tbsp
olive oil
2 tbsp
red wine vinegar
750ml/1 pint 6fl oz
beef stock
salt and freshly ground
black pepper
pinch
salt
75-110ml/3-4fl oz extra virgin
olive oil
salt and freshly ground
black pepper
drizzle of extra virgin
olive oil
Dairy, eggs and chilled
25g/1oz
butter
Meat, fish and poultry
4
lamb shanks
Other
300ml/11oz
red wine
400g/14oz canned whole tomatoes
3 fresh tomatoes, roughly chopped
Back to recipe
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