Recipe Plum and rosemary lamb shanks : Practical and Delicious

Recipe Plum and rosemary lamb shanks : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Plum and rosemary lamb shanks. You are currently reading Recipe Plum and rosemary lamb shanks : Practical and Delicious. This recipe is the creation of the chef Claire Brookman. Recipe Plum and rosemary lamb shanks requires 15m, cook 2h and serve 4. Caution: allergy Contains gluten, fish, shellfish, soy and wheat.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Sweet plum jam gives these succulent lamb shanks an extra taste dimension.

Ingredients:

12 Ingredients

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  2 tbsp plain flour
  
  
  


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  8 small French-trimmed lamb shanks (see note)
  
  
  


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  1 1/2 tbsp olive oil
  
  
  


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  1 brown onion, halved, thinly sliced
  
  
  


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  1/4 cup fresh rosemary leaves
  
  
  


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  1 tbsp fresh thyme leaves
  
  
  


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  1 cup red wine
  
  
  


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  1 1/2 cups Massel chicken style liquid stock
  
  
  


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  2 tbsp worcestershire sauce
  
  
  


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  1 cup plum jam
  
  
  


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  Mashed potato, to serve
  
  
  


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  Steamed green beans, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

3 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 200°C/180°C fan-forced. Place flour and shanks in a bowl. Toss to coat. Heat 2 tablespoons oil in a large, heavy-based, flameproof casserole dish over high heat. Cook shanks, turning, in batches, for 4 to 5 minutes or until browned. Transfer to a plate.
  
  
  


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  Step 2
  
  
  
  
  Reduce heat to medium-high. Heat remaining oil in casserole. Add onion, rosemary and thyme. Cook for 3 to 4 minutes or until onion is tender. Add wine. Simmer for 1 minute. Stir in stock, sauce and jam. Season with pepper. Add shanks. Bring to the boil. Cover dish. Transfer to oven.
  
  
  


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  Step 3
  
  
  
  
  Bake for 1 hour. Remove lid and baste shanks. Bake, uncovered, for 30 to 40 minutes or until meat is tender and falling from the bone. Serve with mash and beans.
  
  
  

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