Name: Red Currant And Rosemary Lamb Shanks Recipe
Total time: 160 min
Yield: 4
Cuisine: French

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

What could be better than slow cooked lamb shanks on a sunday in june?

How to make Red Currant And Rosemary Lamb Shanks Recipe

Sarah Hobbs

Crawler

French

<p>What could be better than slow cooked lamb shanks on a sunday in june?</p>

Non Vegetarian

Olive oil

Lamb Shanks

Brown onions,  thinly sliced

Garlic cloves,  thinly sliced

Kipfler potatoes,  washed,  halved lengthways

Jar red currant jelly

Wholegrain mustard

Rosemary sprigs

Dry red wine

Massel beef stock

Preheat oven to 140c. 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.

step 1

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.

step 2

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.

step 3

Taste