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Categories:Viewed: 24 - Published at: 6 years ago
Ingredients
- 8 Lamb shanks frenched
- 2 tbsp flour
- 1 olive oil
- 2 onions, cut in wedges
- 1 bunch fresh thyme, tied together
- 1 1/2 cup Red wine, merlot
- 500 ml beef stock
- 1 cup Plum jam
- 1 Chilli De seeded and sliced
- 1 creamy mash potato or polenta
Method
- Pre heat oven to 180C.
- Place flour and shanks in a bowl & coat.
- Heat oil in a large, heavy-based, flameproof casserole dish over high heat.
- Cook shanks in batches, for 4 to 5 minutes or until browned.
- Set shanks aside.
- Reduce heat to medium & heat more oil in casserole dish.
- Add onion and thyme.
- Cook for 3 to 4 minutes or until onion is tender.
- Add wine & chilli.
- Simmer for 1 minute.
- Stir in stock, sauce and jam.
- Season with pepper.
- Add shanks then bring to the boil.
- Cover dish with lid or foil & put in oven.
- Bake for 1 hour.
- Remove lid and baste shanks with the liquid.
- Bake uncovered,for 30 to 40 minutes or until meat is tender and falling from the bone.
- Cover again and allow to sit in juices for 10 minutes before serving.
- Serve with creamy mash or polenta.
