• 1 tablespoon plain flour
  • 4 lamb shanks, about 400 g (13 oz) each
  • 25 g (1 oz) butter
  • 1 tablespoon olive oil
  • 6 shallots, thinly sliced
  • 5 garlic cloves, thinly sliced
  • finely grated rind of 1 orange
  • 200 ml (7 fl oz) red wine
  • 400 ml (14 fl oz) lamb or chicken stock
  • 2 tablespoons Worcestershire sauce
  • 3 tablespoons clear honey
  • 1 teaspoon cayenne pepper
  • several rosemary sprigs
  • 500 g (1 lb) new potatoes
  • 400 g (14 oz) can flageolet beans, rinsed and drained
  • salt and pepper

Season the flour with salt and pepper, and use to coat the lamb shanks. Melt the butter with the oil in a frying pan on the hob and fry the lamb on all sides for about 10 minutes until browned. Transfer to the bowl of the halogen oven.

Add the shallots to the frying pan and fry for 3 minutes. Stir in the garlic, orange rind, wine, stock, Worcestershire sauce, honey, cayenne and rosemary. Bring to the boil and pour over the lamb.

Set the temperature to 200°C (392°F) and cook for 1 hour, turning the shanks several times during cooking. Meanwhile, cook the potatoes in salted boiling water for 5 minutes. Drain and add to the oven with the beans. Cook for a further 15 minutes until both lamb and potatoes are tender. Check the seasoning before serving.

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