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Red currant and rosemary lamb shanks
Red currant and rosemary lamb shanks
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Prep Time:
20 minutes
Cook Time:
140 minutes
Total Time:
160 minutes
Slow roasted lamb shanks, a perfect Sunday treat for June.
Ingredients:
  • 18.20 gm olive oil
  • 4 (about 1kg) lamb shanks
  • 2 brown onions, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 500g kipfler potatoes, washed, halved lengthways
  • 180g jar red currant jelly
  • 23.40 gm wholegrain mustard
  • 62.50 ml rosemary sprigs
  • 250ml red wine
  • 1l beef stock
  • Steamed asparagus, to serve
Instructions:
  • Preheat the oven to 140°C. Heat oil in a large flameproof casserole pan over high heat. Brown half of the lamb, turning occasionally for 5 minutes. Transfer to a plate and repeat with the remaining lamb.
  • Sauté the onions and garlic in the pan for 5 minutes until the onion softens. Add the lamb, potatoes, red currant jelly, mustard, rosemary, wine, and stock. Simmer briefly, then take off the heat.
  • Bake covered in preheated oven for 1 1/2 hours. Uncover and cook for 30 minutes or until lamb is tender and sauce thickens. Season with salt and pepper to taste. Serve with steamed asparagus on the side, if desired.

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