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.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 14 other followers

%d bloggers like this: