Lamb Shanks
Serves: 2Ingredients
- 1 tbsp Olive oil
- 2 lamb shanks
- Butter
- 1 small onion (peeled and chopped)
- 1 tbsp flour
- 600ml lamb or chicken stock
- 100ml red wine (I used sherry because I didn't have any red wine)
- fresh/dried thyme (2 sprigs or equivalent)
- fresh/dried rosemary (2 sprigs or equivalent)
- 1 clove garlic(crushed)
- 1 bay leaf (washed and broken)
- 3 tbsp redcurrant jelly
- Seasoning
Preheat Oven to 170°C
Method
- Heat olive oil and butter in medium heatproof casserole and brown lamb shanks over a high heat, turning to brown evenly.
- Remove the shanks and keep warm.
- Add onion and fry over a medium heat for 2-3 minutes, until golden.
- Sprinkle flour over and cook for 1 minute.
- Remove from heat.
- Gradually pour stock and red wine over, stirring well.
- Bring to boil and add rosemary and thyme, garlic, bay leaf, and seasoning.
- Return shanks to casserole, bring to boil, cover and place in oven.
- Cook for approximately 2-2 1/2 hours, until the meat is tender and comes away from the bone easily.
- Remove the lamb and keep warm. Remove bayleaf.
- Stir in redcurrant jelly and boil over a high heat for 3 minutes to reduce and thicken the sauce slightly.
- Serve with mashed potato and seasonal veg.
Sue Butterfield