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Braised lamb shanks with flageolet beans
Fruit and vegetables
1
onion
, cut into quarters
1 head
garlic
, cut in half horizontally
2 sprigs fresh
rosemary
1
onion
, finely chopped
1
garlic
clove, finely chopped
1 tsp chopped fresh
rosemary
3 tbsp chopped fresh flatleaf
parsley
Tins, packets and jars
5 anchovy fillets
400g/14oz canned
flageolet beans
, drained and rinsed
Cooking ingredients
salt and freshly ground
black pepper
1 tbsp
olive oil
1 litre/1¾ pints hot
beef stock
4 tomatoes, skins and
seeds
removed, chopped
Dairy, eggs and chilled
50g/2oz
butter
75g/3oz
butter
Meat, fish and poultry
4
lamb shanks
Other
350ml/12fl oz
red wine
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