Sunday, April 29, 2012

Lamb Shanks in Cranberry Sauce

Recipe adapted from Super Food Ideas Magazine, July 2003 issue, page 49


1 tablespoon olive oil
6 lamb shanks, French trimmed
20g butter
1 small red onion, sliced
2 cloves garlic, minced
2 tablespoons plain flour
1½ cups beef stock
1 cup red wine
275g jar whole berry cranberry sauce
¼ cup fresh rosemary sprigs
mashed potato, to serve
steamed green beans, to serve

  1. Preheat oven to 160°C. Heat oil in a large, heavy-based, fry pan over high heat. Cook shanks for 5 minutes on each side or until brown on all sides. Remove to a large casserole dish and arrange the rosemary sprigs around the lamb shanks.
  2. Reduce heat to medium then add butter, onion and garlic to fry pan. Cook for a minute or so then add flour and cook for another minute. Slowly add wine, stock and cranberry sauce then bring to the boil. Pour sauce over lamb. 
  3. Cover dish with foil, transfer to oven and bake for 3 hours. Remove foil, reduce oven temperature to 120°C and bake for a further 30 minutes or until shanks are tender. 
  4. Remove all the lamb shanks to a plate then pour the sauce from the casserole dish into a pot and heat over high heat for 5 minutes to thicken the sauce.
  5. Serve lamb shanks with cranberry sauce, mashed potato and beans.
Notes & Tips

If you have a slow cooker, cook on high for 3.5 hours

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