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Lamb Shanks with Plum Jam and Rosemary

lambshanks

INGREDIENTS:- 8 small lamb shanks or 4 large ones, 1 big onion finely sliced, 1/4 cup of fresh rosemary finely chopped, 3 cloves chopped garlic, 2 big spoons of tomato puree, 500ml lamb or beef stock, 150ml red wine, big desertspoon chopped fresh thyme, 1 cup plum jam, 2 desert sppoons Worcestershire Sauce.

METHOD:- flour, and brown shanks in a little oil, transfer to oven dish. Fry onion, rosemary, thyme and garlic for a few minutes to soften. Add the wine and bring to simmer for a minute or so. Add the tomato puree, Worcestershire Sauce, stock and plum jam. Bring to the boil and season. Add to the lamb shanks, cover and cook in slow (130 to 140degC) oven for 1 1/2 hours.  Then remove cover and cook for further 40 minutes or so until lamb is falling off the bone ( You can always remove the liquid and boil down in a pan if it is too liquidy and not thick enough for you).
Serve with Mashed Potato ( add wasabi paste to it if you want to liven it up). I often boild my spuds with loads of garlic to infuse them a little.