Tuesday, May 11, 2010
* 1 tablespoon olive oil
* 6 lamb shanks (about 1.5 kg)
* 20 g butter
* 2 tablespoons plain flour
* 1 1/2 cups chicken stock
* 1 cup red wine
* 275 g jar whole berry cranberry sauce
* 1/4 cup fresh rosemary sprigs
* mashed potato, to serve
* steamed green beans, to serve
1.Preheat oven to 150°C. Heat oil in a large, heavy-based, flameproof dish over high heat. Cook shanks, in two batches, for 4 to 5 minutes on each side or until brown on all sides. Remove to a plate.
2. Melt butter in dish until sizzling. Add flour and cook for 1 minute. Remove from heat and slowly add stock, wine and cranberry sauce. Season with salt and pepper, return to heat and bring to the boil. Add lamb and rosemary.
3. Cover dish, transfer to oven and bake for 3 hour. Remove lid and bake for a further 30 minutes or until shanks are tender. Serve with potato and beans.
4 big cloves of garlic finely chopped
3 large carrots roughly chopped
2 large onions quartered
½ bunch of celery roughly chopped
Sweet potato roughly chopped.
I browned all these additions in batches before placing on top of meat and juice to bake.
You could add potatoes but I serve with mashed potato to soak up juices.
I would cut back on the oil when pan frying as the shanks had a lot of fat which produced a little oil slick which I had to skim off.
My jar of cranberry was only 165 g, next time I would use the bigger jar and I used at least half a bottle of red.
This made enough for 2 meals, the other half is in the freezer....yummy
Modified from a recipe from.....Super Food Ideas - July 2003, Page 49
Recipe by Dixie Elliott.
Photography by Ben Dearnley