Saturday, January 24, 2009

Plum and rosemary lamb shanks

Ingredients (serves 4)
* 2 tablespoons plain flour
* 8 small French-trimmed lamb shanks
* (see note)
* 1 1/2 tablespoons olive oil
* 1 brown onion, halved, thinly sliced
* 1/4 cup fresh rosemary leaves
* 1 tablespoon fresh thyme leaves
* 1 cup red wine
* 1 1/2 cups chicken stock
* 2 tablespoons worcestershire sauce
* 1 cup plum jam
* mashed potato and steamed green beans, to serve

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.
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.
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.

Notes & tips
* If you can't find small French-trimmed shanks, use 4 large ones instead.

Super Food Ideas - Page 78
Recipe by Claire Brookman


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