Ingredients
| 4 | Australian Lamb Shanks |
| 1 | Large Onion |
| 400g | Black Grapes |
| 4 | Sprigs of Rosemary |
| 400g | Red Beans |
| 200ml | Lamb Stock |
| Olive Oil | |
| Salt and pepper, to taste |
Method
| 1 | Heat oil in a heavy-based casserole over a high heat and, once the oil is hot, add the shanks. Fry on each side for 5 minutes, until the skin is browned. |
| 2 | Add onion and cover for a minute. Then add water, lamb stock and rosemary. Cover and cook for 2 hours, either on the stove or in the oven. |
| 3 | In the same casserole, fry the grapes and beans and cook to warm them through. |
| 4 | Serve lamb shanks and pour the grape-bean sauce on top of the lamb shanks. Garnish with rosemary. |
