Slow cooked red wine lamb shanks

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Fall off the bone lamb cooked with a whole bottle of red wine (in the recipe not the chef...!) - best served with friends except Stacy who hates lamb!

Difficulty: Easy - for beginners
Serves: 4

Preparation time:
Cooking time:

Ingredients

4 lamb shanks
1 onion (finely sliced)
1 carrot (coarsley chopped)
oil
salt and pepper to taste
1 bottle red wine ;)
1 pint beef stock
3 cloves garlic
3 bay leaves
fresh rosemary
redcurrant jelly (to taste)
1 tbsp brown sugar
flour to thicken (optional)

Method

Preheat the oven to 160°C (325°F, Gas Mark3)

Season the lamb with the salt and pepper

In a large pot fry the lamb in the oil until thoroughly browned - remove and put to one side

Add the onion, carrot, garlic, rosemary and bayleaves and cook until the onions are soft and lightly coloured.

Add the red wine, stock, sugar and jelly and bring to the boil

Add the lamb back in with enough water and bring to the boil

Transfer to a casserole dish and cook in the oven for about 3 hrs

If the sauce needs to be thickened then remove the shanks (at this point the recipe says to remove the fat - DO NOT DO THIS!) and thicken the remaining sauce with flour

Serve to very skinny friends!

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