Red Currant And Rosemary Lamb Shanks Recipe

Cooking Directions

• STEP 1.Preheat the oven to 325°F (160°C).
• STEP 2.Season the lamb shanks with salt and pepper.
• STEP 3.Heat oil in a large oven-safe pot or Dutch oven over medium-high heat.
• STEP 4.Add the lamb shanks and sear them on all sides until browned.
• STEP 5.Remove the lamb shanks from the pot and set aside.
• STEP 6.In the same pot, add the onions, carrots, and garlic. Cook until softened.
• STEP 7.Add the red currant jelly, red wine, beef broth, rosemary, and bay leaves to the pot.
• STEP 8.Stir well to combine and bring the mixture to a simmer.
• STEP 9.Return the lamb shanks to the pot, cover with a lid, and transfer to the preheated oven.
• STEP 10.Cook for 2-3 hours, or until the lamb shanks are tender and falling off the bone.
• STEP 11.Remove the pot from the oven and let the lamb shanks rest for a few minutes.
• STEP 12.Serve the lamb shanks with the sauce spooned over the top, garnished with fresh rosemary.
• STEP 13.Enjoy the red currant and rosemary lamb shanks with mashed potatoes or crusty bread.

Cooking Tips

• For a deeper flavor, marinate the lamb shanks in the red currant sauce overnight before cooking.
• If you prefer a thicker sauce, you can remove the lamb shanks from the pot and simmer the sauce on the stovetop until it reaches the desired consistency.
• Make sure to use an oven-safe pot or Dutch oven that can withstand high temperatures.
• If you don't have red currant jelly, you can substitute it with cranberry jelly or pomegranate molasses for a similar tangy flavor.

Storage and Serving

• Leftover lamb shanks can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the lamb shanks and sauce in a covered oven-safe dish and heat in a preheated oven at 325°F (160°C) until warmed through.
• Serve the lamb shanks with mashed potatoes or crusty bread to soak up the delicious sauce.