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Rich Lamb Shanks with Redcurrant & Rosemary Gravy

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A wonderfully hearty and out of this world treat and yet very easy to prepare … the meat simply falls away from the bone! Hubby couldn’t help soaking up the gravy with slices after slices of crusty bread 😉

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mise-en-place …from top clockwise … sliced leeks, redcurrant jelly, lamb stock, red wine, shallots (I used the Asian ones) and the lamb shanks + fresh rosemary

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Brown the lamb shanks allover

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Cook shallots, leeks and rosemary … tossing in the hot oil until slightly golden

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Pour in the stock and red wine, return lamb shanks to the pot .. bring to the boil, cover and transfer into oven for 2 hours

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Add redcurrant jelly to the sauce, after removing lamb shanks, then simmer for 20 – 30 minutes until the sauce is syrupy

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Whilst sauce is being reduced, prepare your green vegetables … I served up the lamb shanks with mangetouts & cherry tomatoes lightly sautéd in some butter

RECIPE

Ingredients :

2 lamb shanks (1 shank per person)

1 Tbsp olive oil

6 shallots, peeled and halved

1 leeks, sliced

2 sprigs fresh rosemary

½ Tbsp plain flour

200ml (7 fl oz) lamb stock

200ml (7 fl oz) red wine

1 Tbsp redcurrant jelly

Methods :

  • Preheat the oven to 150ºC (300ºF, gas mark 2)  
  • Heat the oil in a heavy-based casserole dish over a medium-to-high heat and brown the lamb shanks allover (for about 8 minutes) .. do it in batches if you are cooking more than 2 shanks and your pan isn’t big enough
  • Lift lamb shanks out of pan and add the shallots, leeks and rosemary and cook for 5 minutes … tossing in the hot oil until lightly golden
  • Stir in the flour and cook for 1 minute
  • Pour in the stock and red wine and return the shanks into the pot .. bring to the boil, cover with a lid or foil and transfer to the pre-heated oven for 2 hours
  • Remove the dish from the oven and check the meat – it should fall away from the bone easily
  • Transfer the shanks to individual serving plates and keep warm
  • Place the pot of sauce back on the hob and add the redcurrant jelly, then simmer for 20 – 30 minutes until the sauce is syrupy
  • Serve up the lamb shanks with some gravy drizzled over the shank and prepared green vegetables and/or mashed potatoes or crusty bread to soak up the fabulous gravy!
  • Pour remaining gravy into a gravy boat to serve together with the meal
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