Braised Lamb Shanks with Mushrooms and Sugar Beans


4 Lamb Shanks
2 Tbsp plain Flour, seasoned
1 Tbsp Olive Oil
115g baby Onions, peeled
2 Garlic cloves, crushed
115g white Button mushrooms, sliced
300ml Red Wine
300ml Lamb Stock
3 Tbsp chopped fresh flat leaf Parsley
Salt and fresh ground Black Pepper
100g Pride Sugar Beans


– Toss Lamb shanks in seasoned flour and shake off excess flour
– Heat the oil in a flameproof casserole and cook the onions for 4-5 min, until they start to colour. Add the garlic and mushrooms and fry for a further 3-4 minutes, until golden
– Remove from the pan and set aside. Add the lamb shanks to the pan and cook for 6-7 min, turning occasionally until browned all over
– Return the mushrooms and onions to the pan
– And pour in wine and simmer
– Stir well and bring to a simmer . Cover and cook on a low heat for 1 hour until sauce has thickened and the lamb is cooked through
– Season to taste and stir in the parsley
– Add Pride sugar beans 20 min before serving
– Serve with spicy samp, braised red cabbage and marokgo