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Plum and rosemary lamb shanks
Plum and rosemary lamb shanks
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Prep Time:
15 minutes
Cook Time:
120 minutes
Total Time:
135 minutes
Luscious lamb shanks elevated with sweet plum jam.
Ingredients:
  • 40.00 ml plain flour
  • 8 small French-trimmed lamb shanks (see note)
  • 27.30 gm olive oil
  • 1 brown onion, halved, thinly sliced
  • 62.50 ml fresh rosemary leaves
  • 20.00 ml fresh thyme leaves
  • 247.50 gm red wine
  • 382.50 gm chicken style liquid stock
  • 48.80 gm worcestershire sauce
  • 330.00 gm plum jam
  • Mashed potato, to serve
  • Steamed green beans, to serve
Instructions:
  • Preheat the oven to 200°C/180°C fan-forced. Place flour and shanks in a bowl and toss to coat evenly. In a large flameproof casserole dish, heat 2 tablespoons of oil over high heat. Brown the shanks in batches, turning them for 4 to 5 minutes until golden. Then transfer them to a plate.
  • Lower the heat to medium-high and warm the rest of the oil in a casserole. Toss in the onion, rosemary, and thyme, and sauté for 3 to 4 minutes until the onion softens. Pour in the wine and let it simmer for 1 minute. Mix in the stock, sauce, and jam, season with pepper, then gently place the shanks into the casserole. Allow it to come to a boil, cover the dish, and transfer to the oven.
  • After 1 hour of baking, uncover and baste the shanks. Continue baking for 30-40 minutes until meat is tender and falls off the bone. Serve with mashed potatoes and beans.

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