Having boned a couple of legs of lamb for the purpose of rolling and roasting I was left with the shanks. Upon inspecting the fridge, freezer and larder for provisions and found somewhat wanting, I was reminded of a prato do dia we enjoyed a few months ago at a cheap Taska favourite here in Tavira. That night, pork was served; stewed with broad beans and meltingly tender.
Although the dish wouldn´t have won prizes in a beauty pageant, looks can be deceiving and Miss pork and beans glowed from an inner depth and taste far more attractive to me than those pretty yet often unsatisfying offerings to be found elsewhere in more expensive joints.
Stewing the beans kind of goes against notions of blanching veg to retain bite and colour but they contribute to the taste of the dish which is ultimately what we´re after.
It really is good. Serve with cous cous, plain boiled or mashed potatoes.
50 ml olive oil
2 lamb shanks, seasoned with salt and pepper
3 medium onions, thinly sliced
2 carrots, diced
3 cloves of garlic, finely chopped
¼ tsp coriander seeds, crushed
Just a ½ cm of cinnamon stick
1 bay leaf
1 tbsp tomato puree
150 ml red wine
350 ml chicken stock or water
250 gr broad beans, fresh or frozen
A dash of red wine vinegar
Fresh mint leaves, finely sliced
Heat the olive oil in a thick bottomed pan until very hot. Brown the lamb shanks on all sides before removing from the pan.
Add the onions and carrots and fry over a medium heat for 15 minutes, stirring occasionally.
Add the garlic, coriander, cinnamon and bay leaf and continue to fry for 2 minutes before stirring in the tomato puree.
After 1 minute return the lamb to the pan, add the wine and chicken stock or water. If necessary, top up to ensure the meat is covered. Lower the heat to a simmer, cover the pan and stew for 1 ½ hours.
Add the broad beans, cover and stew for a further ½ hour or until the lamb is very tender.
Remove from the heat and using a couple of forks, ease the meat from the bone. Add the vinegar, check the seasoning and sprinkle with mint.
Although the dish wouldn´t have won prizes in a beauty pageant, looks can be deceiving and Miss pork and beans glowed from an inner depth and taste far more attractive to me than those pretty yet often unsatisfying offerings to be found elsewhere in more expensive joints.
Stewing the beans kind of goes against notions of blanching veg to retain bite and colour but they contribute to the taste of the dish which is ultimately what we´re after.
It really is good. Serve with cous cous, plain boiled or mashed potatoes.
50 ml olive oil
2 lamb shanks, seasoned with salt and pepper
3 medium onions, thinly sliced
2 carrots, diced
3 cloves of garlic, finely chopped
¼ tsp coriander seeds, crushed
Just a ½ cm of cinnamon stick
1 bay leaf
1 tbsp tomato puree
150 ml red wine
350 ml chicken stock or water
250 gr broad beans, fresh or frozen
A dash of red wine vinegar
Fresh mint leaves, finely sliced
Heat the olive oil in a thick bottomed pan until very hot. Brown the lamb shanks on all sides before removing from the pan.
Add the onions and carrots and fry over a medium heat for 15 minutes, stirring occasionally.
Add the garlic, coriander, cinnamon and bay leaf and continue to fry for 2 minutes before stirring in the tomato puree.
After 1 minute return the lamb to the pan, add the wine and chicken stock or water. If necessary, top up to ensure the meat is covered. Lower the heat to a simmer, cover the pan and stew for 1 ½ hours.
Add the broad beans, cover and stew for a further ½ hour or until the lamb is very tender.
Remove from the heat and using a couple of forks, ease the meat from the bone. Add the vinegar, check the seasoning and sprinkle with mint.
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