Ingredients

  • 1 large onion
  • 400g black grapes
  • 4 lamb shanks
  • 3 tbsp olive oil
  • 4 sprigs of rosemary
  • 400g can black beans

Method

  1. 1

    Preheat the oven to 200°C/gas mark 6. Peel and roughly chop the onion and remove the grapes from their stalks.

  2. 2

    Sprinkle a generous pinch of salt and pepper over the lamb and rub it in all over the surface of each shank. Heat the olive oil in a heavy-based casserole over a high heat and once the oil is hot, add the shanks. Fry on each side for a minute or so, until the skin is golden brown.

  3. 3

    Add the grapes, onion and rosemary to the pan with 400ml water. Bring the liquid to the boil and then cover everything with a disc of baking paper before clamping on a lid – if you don’t have a lid, seal well with foil. Put into the oven and cook for 2 hours.

  4. 4

    After this time, remove the shanks and about half of the grapes and onions on to a plate, covering with foil. Bring the liquid to a boil and reduce by about a half – you want it to be reasonably thick. Drain the beans and add to the pan, then cook to warm through. 

  5. 5

    Check the seasoning, adding a little more salt and pepper if required, and serve the lamb shanks on top of the purple, bean-studded stew.

Perfect Plates by John Whaite (Kyle Books, £18.99)

Nutritional Details

Each serving provides
  • Energy 3391kj 810kcal 41%
  • Fat 46.8g 67%
  • Saturates 18.2g 91%
  • Sugars 18.4g 20%
  • Salt 0.7g 12%

% of the Reference Intakes

Typical values per 100g: Energy 812kj/194kcal

Each serving provides

28.9g carbohydrate 5.2g fibre 65.8g protein

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