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Cranberry-glazed lamb shanks
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Prep Time:
5 minutes
Cook Time:
165 minutes
Total Time:
170 minutes
Tangy cranberry sauce enhances rich lamb shank dish.
Ingredients:
  • 4 (about 2kg) lamb shanks
  • Salt & freshly ground black pepper
  • 1 x 275g jar cranberry sauce (Ocean Spray brand)
  • 125ml (1/2 cup) dry red wine
  • 46.80 gm wholegrain mustard
  • 40.00 ml fresh rosemary leaves
  • 4 garlic cloves, finely chopped
  • 20g butter
  • 2 bunches English spinach, trimmed, leaves washed and dried
  • 60ml (1/4 cup) thin cream
Instructions:
  • Preheat the oven to 150°C. Season lamb shanks with salt and pepper, then place them in a roasting pan. Mix cranberry sauce, red wine, mustard, rosemary, and 2 garlic cloves in a bowl. Pour this mixture over the lamb shanks, cover with foil, and bake for 2 1/2 hours, turning occasionally, until the lamb is tender. Remove from the oven and enjoy!
  • Preheat oven to 220°C. Transfer pan juices to a saucepan. Place lamb back in the oven and roast, uncovered, turning once, for 15 minutes or until golden brown.
  • Place the saucepan of flavorful pan juices over high heat and bring to a vigorous boil. Let it cook uncovered, giving it a stir now and then, for about 8 minutes until the sauce thickens to perfection.
  • - In a large frying pan, melt butter over high heat until it foams. Throw in the rest of the garlic and cook for about 30 seconds until it smells amazing. Toss in the spinach and stir for 2 minutes until it just wilts. Pour in the cream and bring it to a boil. Season with salt and pepper to taste. Serve the spinach on plates, place the lamb shanks on top, and drizzle with the sauce.

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