Lamb shanks with coco beans


2 lamb shanks


3 tbsp olive oil

1 onion, chopped

2 shallots, chopped

4 garlic cloves, chopped

4 fresh thyme sprigs

1 large fresh rosemary sprig

5 or 6 fresh parsley sprigs

10 ounces red wine

1 can diced tomatoes

12 ounces veal or chicken broth

2 tbsp olive oil

1/2 cup pork rillauds or ham hock, coarsely chopped

1 onion, chopped

3 garlic cloves, chopped

1 large bay leaf


Flour the lamb shanks and brown in the olive oil in a skillet. Remove and put inside a pre-soaked clay pot.

Add the onions, shallots and garlic cloves to the same skillet you used for the lamb and cook until the onion is soft. Add the thyme, parsley, rosemary and red wine and boil for 5 minutes. Add the tomatoes and stir for 2 minutes. Add the broth and cook for 5 minutes. Pour over lamb shanks. Put the top on the clay pot and cook in a 400 degree oven for 1 hour.

To cook the beans, brown the rillauds in the olive oil, add the onions, garlic and cook until the onion is soft. Add the beans, bay leaf and water to cover. Bring to a boil, then simmer for 20 minutes.