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Curtis Stone’s slow-roasted lamb shanks with cannellini beans

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  • Dairy free
  • Egg free
  • Gluten free
  • Lactose free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free
  • Shellfish free
  • Seafood free
  • No added sugar
  • High in dietary fibre
  • High in protein

Served on a bed of seasoned beans and veg, these tender slow-roasted lamb shanks are perfect for entertaining friends and family.

  • Serves4
  • Cook time3 hour 5 minutes
  • Prep time20 minutes, + resting time


  • 4 Coles Australian Lamb Shanks, French trimmed
  • 1 tbs extra virgin olive oil
  • 1 small brown onion, finely chopped
  • 2 medium carrots, coarsely chopped
  • 6 garlic cloves, crushed
  • 4 thyme sprigs
  • 1 tbs tomato paste
  • 3/4 cup (185ml) dry white wine
  • 2 cups (500ml) salt-reduced chicken stock
  • 400g can cannellini beans, rinsed, drained
  • 1 tsp thyme leaves
  • 1 cup watercress sprigs
  • 1/2 lemon, zested
  • Extra virgin olive oil, extra, to drizzle

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 150°C (130°C fan-forced). Pat the lamb dry with paper towel and season with salt and pepper. Add oil to a large heavy-based casserole pan and heat over medium-high heat. Add the lamb and cook, turning as needed, for 8-10 mins or until brown all over. Transfer lamb to a large plate.
  2. Step 2

    Pour off all but 2 tsp fat in the pan. Reduce heat to medium and add the onion, carrots, garlic and thyme sprigs. Cook, stirring often, for 4 mins or until the vegetables brown slightly. Add the tomato paste and cook, stirring, for 2 mins or until the tomato paste deepens in colour and begins to stick to the base of the pan. Add the wine and stir, scraping the bottom of the pan. Add the stock, then return the lamb to the pan. Bring to a simmer.
  3. Step 3

    Cover the pan and cook in the oven for 11/4 hours. Turn the lamb and cook, covered, for 1 hour. Uncover and cook for a further 20 mins or until lamb is tender. Transfer the lamb to a clean plate and loosely cover with foil. Set aside to rest.
  4. Step 4

    Skim off any fat from the surface of the liquid in the pan. Remove and discard the thyme sprigs. Stir in the beans and thyme leaves and place the pan over medium heat. Cook, stirring occasionally, for 8-10 mins or until the beans are heated through. Season.
  5. Step 5

    Spoon the bean mixture into a rimmed serving platter. Add the lamb and top with watercress and lemon zest. Drizzle with extra oil to serve.

Nutrition Information

Per Serve

Energy: 2038kJ/488 Cals (23%)

Protein: 36g (7%)

Fat: 25g (36%)

Sat fat: 7g (29%)

Carb: 17g (5%)

Sugar: 8g (9%)

Fibre: 10g (33%)

Sodium: 925mg (46%)