• 4 Lamb Shanks
  • 1 Cup Red Wine
  • ½ Cup Port
  • 6 Cups Of Water
  • 800g Tinned White Beans
  • 1 Bunch Parsley finely chopped
  • 4 Cloves Garlic
  • 1 Large Onion
  • 1 Punnet Cherry Tomatoes


  1. In a hot oven roast lamb shanks until they are coloured.
  2. Place in a saucepan the shanks, water, wine and port.
  3. Place on the stove and simmer for 4-6 hours.
  4. When ready set aside, with 1 cup of liquid and reduce remaining liquid until sauce consistency.
  5. In a fry pan sauté fine diced onion and garlic until clear. Add strained white beans and add to frypan. Toss together for 2 minutes.
  6. Add the 1 cup of un reduced liquid, the chopped parsley and a punnet of halved cherry tomatoes and simmer for 3 minutes.
  7. To serve place a portion of bean mix in a large and place one lamb shank on top.
  8. Drizzle with the reduced sauce.