One-pot slow-roast lamb shanks with beans

These days I have come round to the joys of lamb and I find myself always looking for new ways to cook it. I made these Slow-roast Lamb shanks with white beans & gremolata a few days after Christmas and I remember the house smelled absolutely heavenly while they were in the oven. The taste was pretty amazing too and using lower-carb, low-GI cannellini beans rather than potatoes shaves off a lot of calories as well. Although I haven’t made this dish in one pot (I didn’t have one small enough) this is another one-pot recipe you can make in cast iron casserole (or the Tefal Ingenio  pans I recently reviewed).

One-pot slow-roast lamb shanks with beans & gremolata
Serves 2
2 lamb shanks (preferably from hind legs)
2 large onions, peeled and finely diced
2 fat garlic cloves, peeled and finely diced
2 large carrots, peeled and diced
2 sticks celery, finely diced
2 tsp sugar

This would make a wonderfully warming and comforting Sunday meal – and you can double or triple the recipe if you are feeding a crowd. Haricot beans can be substituted for cannellini beans. If you prefer the roast to have a richer flavour you can add 1 can of chopped tomatoes as well as the tomato paste.