Lamb Shanks with Beans, Rosemary and Grapes
Lamb Shanks with Beans, Rosemary and Grapes



  • 1 onion, chopped
  • 400g black grapes
  • 3 tbsp olive oil
  • 4 lamb shanks
  • 4 rosemary sprigs
  • 400g tin of black beans, drained
  • Preheat the oven to 200C. Season the lamb shanks with salt and pepper, then brown all over in the oil in a casserole for a couple of minutes. Add the grapes, rosemary and onion to the pan with 400ml water, then cover and cook in the oven for 2 hours.
  • Remove the lamb shanks and roughly half the onions and grapes to a plate, covering with foil to keep warm. Bring the liquid up to the boil and reduce by half to thicken nicely, then season liberally and add the beans to the pan to cook through for about 5 mins. Serve the lamb shanks with the beans and gravy, along with any greens you fancy.
2 hrs 30 mins
4 serving

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