Slow-cooked organic lamb shank with green beans and rice
Tender organic lamb shanks slow-cooked for three hours with vegetables, red wine, and herbs, served with green beans and rice.
What you need
How Maurice does it
- 1
Season the lamb shanks with black pepper.
- 2
Heat a large pot over medium-high heat and sear the lamb shanks until browned on all sides. Remove and set aside.
- 3
Add celery, carrots, fennel, onion, shallot, thyme, garlic, tomatoes, and bay leaves to the pot.
- 4
Return the lamb shanks to the pot. Pour in the red wine and water.
- 5
Cover and simmer on low heat for 3 hours, until the meat is falling off the bone.
- 6
Add the green beans to the pot and cook for an additional 20 minutes.
- 7
Remove the lamb shanks and green beans from the pot. Set aside.
- 8
Blend the remaining cooking liquid and vegetables with an immersion blender until smooth. Strain through a fine-mesh sieve into a bowl to make a jus.
- 9
Shred the lamb meat off the bones. Chop the cooked green beans and mix with the shredded lamb. Sprinkle with red chili flakes.
- 10
Cook the rice according to package instructions.
- 11
To serve, place rice on a plate, top with the lamb and green bean mixture, and spoon the strained jus over the top.
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