- 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 beef stock
- 2 x Cups cooked cannellini beans
- 1 x Handful of chopped parsley
- 1 x tbs Butter
- Extra virgin olive oil
Carefully add a little olive oil to a hot pan, then add your chopped garlic, a finely diced onion adn 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 it 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 rouighly 90 minutes or until the meat is falling off the bone.
Once the meat is ready add your beans and roughly chopped parsley and stir through for around thirty seconds.
Serve with a nice glass of white or a cold, crisp beer!