Lamb Shanks With Rosemary

  • 1 tablespoon 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
  • 1 tablespoon wholegrain mustard
  • 1/4 cup rosemary sprigs
  • 1 cup (250ml) dry red wine
  • 4 cups (1L) Campbell’s Real Stock Beef
  • Steamed asparagus, to serve
  • Preheat oven to 140°C. Heat the oil in a large flameproof casserole pan over high heat. Add half the lamb and cook, turning, for 5 minutes or until brown all over. Transfer to a plate. Repeat with remaining lamb.

  • Add the onions and garlic to the pan and cook, stirring, for 5 minutes or until onion softens. Add the lamb, potatoes, red currant jelly, mustard, rosemary, wine and stock. Bring to a simmer. Remove from heat.

  • Cook in preheated oven, covered, for 1 1/2 hours. Continue cooking, uncovered, for 30 minutes or until lamb is falling off the bone and sauce thickens slightly. Taste and season with salt and pepper. Serve with steamed asparagus, if desired.

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