Name: Lamb shank chilli with beans
Ingredients: 2 tbsp olive oil; 4 lamb shanks (approx 1.6kg); 2 celery stalks, roughy chopped (100g); 2 jalapenos, roughly chopped (40g); 1 large onion (200g); ¾ roughly chopped, ¼ finely diced for garnish; 4 garlic cloves; 50g coriander, roughly chopped, plus 20g finely chopped for garnish; 1 apple, cored and roughly chopped (120g); 2 tsp ground cumin; 1 tsp smoked paprika; ½ tsp chipotle flakes; 1 cinnamon stick; 2 bay leaves; 1L chicken stock; 1 large jar white or cannellini beans, drained and rinsed (400g); 2 limes; 1 juiced, 1 cut into wedges for serving; sour cream, to serve; fine sea salt

New

Main Autumn

Serves 4

Prep 15 min

Cook 2hr 30 min

I love the way lamb shanks break down during the long, slow cook - the meat becomes incredibly tender and the bones add a richness you just don't get with other cuts. Like any proper chilli, this tastes even better the next day.

Ingredients

2 tbsp	olive oil
4	lamb shanks (approx 1.6kg)
2	celery stalks, roughy chopped (100g)
2	jalapenos, roughly chopped (40g)
1 large	onion (200g); ¾ roughly chopped, ¼ finely diced for garnish
4	garlic cloves
50g	coriander, roughly chopped, plus 20g finely chopped for garnish
1	apple, cored and roughly chopped (120g)
2 tsp	ground cumin
1 tsp	smoked paprika
½ tsp	chipotle flakes
1	cinnamon stick
2	bay leaves
1L	chicken stock
1	large jar white or cannellini beans, drained and rinsed (400g)
2	limes; 1 juiced, 1 cut into wedges for serving
	sour cream, to serve
	fine sea salt

Method

Preheat the oven to 150°C fan.
Place an oven-proof heavy-bottomed pot, for which you have a lid, over high heat. When hot, add 1 tablespoon of oil. Season each lamb shank with ½ teaspoon salt and add to the hot oil. Brown the shanks on all sides, about 5 minutes. Remove from the heat and set aside.
Place the celery, jalapenos, chopped onion, garlic, 50g coriander, and apple into a food processor and blitz until finely chopped. Place the same pot over medium high heat and add the remaining oil. Add the contents of the food processor and then cook for 5 minutes, stirring occasionally. When the vegetables are soft, add the spices and bay leaf and cook for 1 minute. Return the lamb shanks to the pot, pour in the stock, and bring to a boil. Cover with a lid and place into the oven for 2 hours, flipping the shanks halfway through.
After 2 hours, remove the pot from the oven. Carefully lift the shanks out of the liquid and set them aside on a plate. Add the beans to the pot and place it back on medium high heat for about 10 minutes, to reduce the liquid and warm the beans. Remove from the heat and return the shanks to the pot.
To serve, squeeze the juice of 1 lime over the lamb. Place each shank into a wide bowl, then spoon over the beans and plenty of liquid. Dollop each bowl with some sour cream, and scatter over the remaining onion and coriander. Serve alongside the lime wedges and a hot sauce of your choice.