Lamb shanks with beans and herbs

Serves: 4 | Preparation Time: 30 min


  • 4 large French-trimmed lamb shanks
  • 1/4 cup plain flour
  • 2 tablespoons olive oil
  • 1 large brown onion, finely chopped
  • 3 garlic cloves, crushed
  • 2 x 400g cans Italian diced tomatoes
  • 1 lemon, finely grated rind and 1/4 cup lemon juice
  • 1/2 cup white wine
  • 6 sprigs fresh thyme rosemary, oregano or parsley are all great.
  • 400g can cannellini beans, drained and rinsed
  • 400g sugar snap peas, to serve


Preheat the oven to 200°C. Lightly coat the lamb shanks with flour. Heat the oil in a large heavy-based casserole dish over a medium high heat.
Add 2 shanks at a time and cook for 4-5 minutes until well browned on all sides. Transfer to a plate. Cook the remaining shanks and transfer to plate. Reduce heat to medium.
Add the onion to the pan and cook for 3-4 minutes or until soft. Stir in the garlic and cook for a further minute. Add the tomatoes, lemon rind, lemon juice and white wine to the pan. Stir until well combined.
Return the shanks to the pan and bring to the boil. Add the thyme sprigs. Cover with a tight-fitting lid and place in oven. Bake for 1 hour.
Remove the casserole from the oven. Add the beans and stir until well combined. Cover and return to the oven for a further 30 minutes or until the meat is very tender.
Meanwhile, bring a saucepan of water to the boil. Add the sugar snap peas and cook for 1-2 minutes or until bright green in colour and just tender. Drain.


Lamb cutlets wrapped in bacon with cannellini bean salad

Serves: 4 | Preparation Time: 15 min


  • 8 frenched lamb cutlets
  • 2 tsp English mustard
  • 4 rashers of streaky bacon, halved widthways
  • 1/4 cup (60ml) olive oil
  • 800g canned cannellini beans, rinsed, drained
  • 1 fenel bulb, thinly sliced
  • 2 tbs white wine vinegar
  • 1/4 cup fresh parsley leaves


Spread cutlets with mustard and wrap meat in bacon. Secure with a toothpick.
Heat 1 tablespoon oil in a large frypan over high heat. Cook cutlets (in batches) for about 3 minutes each side until bacon is crisp and lamb is medium rare.
Meanwhile, place beans and fennel in a pan with 2 tablespoons of water. Warm for 5 minutes over medium heat, then stir in vinegar, parsley and remaining oil.
Season and serve with lamb cutlets.

Flat Beans Braised in White Wine

Serves: 2 | Preparation Time: 10 min


  • 200g flat Italian beans with both ends removed
  • 2 crushed garlic cloves
  • half a brown onion, diced or sliced or quartered
  • 1/4 cup olive oil
  • 1 tbsp butter
  • 1/2 cup white wine
  • 1/2 cup of vegetable stock
  • salt and pepper to taste


In a lidded pot that fits all the ingredients fry the garlic and onions gently in olive oil without colouring them,
Add the wine, ramp up the heat and boil for 10 minutes.
Add the stock and the beans along with some salt, cover and cook for 20 minutes

Add the butter

Cover and cook for a further 15 minutes or until the beans are extremely tender

Add salt and pepper to taste

Eat cold or hot and served with a wedge of lemon

Asparagus & Bean Bundles

Serves: 3-4 | Preparation Time: 10 min


  • 200g Beans
  • 1 bunch asparagus, trimmed
  • 5 strips of pancetta, cut into strips and cooked
  • 1/3 cup toasted pine nuts
  • 1/4balsamic dressing


Toast pine nuts in a dry pan and set aside.
Fry pancetta until nice and crispy, set aside in a warm place.

Bring a pan of salted water to the boil and cook beans and asparagus 'al dente'. Drain and allow to dry.

Toss the beans and asparagus in the dressing and arrange on plates in neat bundles.
Sprinkle with pine nuts and the pancetta.