Slow Cooked Lamb Shanks with Chilli Beans … tender, fall off the bone lamb shanks braised in a luxurious onion and bean chilli
The weather is cooling down finally, and we get to make hearty meals, soups and casseroles which we so enjoy. Slow-cooked lamb shanks are a family favourite dinner that is ordered at restaurants and pubs all over Australia year-round. Lamb shanks are an inexpensive cut of meat begging to be slow-cooked. Slow-cooking turns this tough cut of lamb into the most tender, succulent, fall off the bone meat while creating a luxurious depth of flavour in this delicious gravy.
A firm favourite
We love this recipe at home and team it with a fresh herby salad which is a perfect side to this dish. This lamb recipe results in the most tender meat that just slides off the bone! The chilli beans really warm you, and the richness of the lamb is so luscious and filling. You can really feel the food nourishing you.
What’s wonderful about this recipe is preparing it in the morning, putting it on to the slow cooker and having it ready to eat after a day of work. You’ll come home to your home filled with the delicious rich aroma from the lamb stew.
Four ways to cook
You choose how to cook this recipe! In the oven, on the stove, in a slow cooker or a pressure cooker. Whichever one you choose, we’re sure you won’t be disappointed!
A slow-cooked meal usually relies on flour to thicken the sauce. But with the addition of these hearty beans, the stew naturally thickens from the beans themselves. This means you don’t need to add any stodgy flour at all. Although the meal is hearty and rich, it’s not heavy or dulling.
We do recommend you sautee the lamb shanks first though along with the onions and garlic. By doing this you’ll get the full flavour imparted into the meal from the browning and caramelisation of the meat and vegetables.
One final tip!
Soak those beans overnight and change the water a couple of times. That way your beans will be super tender and melt-in-your-mouth once cooked.