Sunday, 14 August 2011
Plum and Rosemary Lamb Shanks
These lamb shanks were beautiful and tender. The plum jam gives it a delicious sweetness.
I found the sauce to be a little runny so once the shanks were cooked I removed them and reduced the sauce on the stove top for a little.
2 tablespoons plain flour
8 small French-trimmed lamb shanks (or 4 large ones)
1 1/2 tablespoons olive oil
1 brown onion, halved, thinly sliced
1/4 cup fresh rosemary leaves
1 tablespoon fresh thyme leaves
1 cup red wine
1 1/2 cups chicken stock
2 tablespoons worcestershire sauce
1 cup plum jam
1. Preheat oven to 200°C/180°C fan-forced. Place flour and shanks in a bowl. Toss to coat. Heat 2 tablespoons oil in a large, heavy-based, flameproof casserole dish over high heat. Cook shanks, turning, in batches, for 4 to 5 minutes or until browned. Transfer to a plate.
2. Reduce heat to medium-high. Heat remaining oil in casserole. Add onion, rosemary and thyme. Cook for 3 to 4 minutes or until onion is tender. Add wine. Simmer for 1 minute. Stir in stock, sauce and jam. Season with pepper. Add shanks. Bring to the boil. Cover dish. Transfer to oven.
3. Bake for 1 hour. Remove lid and baste shanks. Bake, uncovered, for 30 to 40 minutes or until meat is tender and falling from the bone.
4. Serve with mash and beans.