Lamb Shank Casserole with White Beans and Marsala

Method

1. Preheat oven to 200C / 400F / Gas 6.

2. Trim any excess fat from the lamb shanks.

3. Throw the shanks around in a food bag with the flour until they are well coated.

4. Heat some olive oil in a large casserole dish and add the lamb shanks. Turn until browned and set aside.

5. In a large frying pan, fry the garlic, onion and rosemary leaves in a little olive oil over a medium heat until softened and lightly browned.

6. Spoon the onion, garlic and rosemary mixture over the lamb shanks in the casserole dish.

7. Add the haricot beans (drained), lamb stock and the Marsala.

8. Dice the celery stalk and chop the carrots into rounds and add to the casserole dish.

9. Cover and bake for two hours, turning the shanks in the liquid half way through.

10. Remove from oven and garnish with grated lemon zest and fresh horseradish.