Braised lamb shank with bay and borlotti beans

Borlotti beans flavoured with lemon syrup and merguez sausages makes an unusual side dish to go with braised lamb shanks.

Tom Kerridge Recipes

By Tom Kerridge
From Spring Kitchen with Tom Kerridge

Ingredients

For the braised lamb shank

  • 2 tbsp olive oil
  • 2 lamb shanks
  • salt, to taste
  • 2 onions, roughly chopped
  • 1 stick celery, roughly chopped
  • 1 litre/1¾ pint brown lamb stock
  • 4 bay leaves

For the borlotti beans

  • 2 lemons
  • 50g/1¾oz sugar
  • 2 tbsp olive oil
  • 1 white onion, chopped
  • 2 merguez sausages, cooked
  • 3 garlic cloves, chopped
  • 1 x 400g/14oz tin borlotti beans, drained and rinsed under cold running water
  • 2 tbsp chopped flatleaf parsley

To serve

  • 1 tbsp olive oil
  • 2 garlic cloves, sliced

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