Recipe and image courtesy of Home Beautiful
Hearty winter dining at its best, these warming, melt-in-your-mouth lamb shanks are the perfect comfort food.
Redcurrant, garlic and rosemary lamb shanks
1⁄4 cup plain flour
Sea salt and cracked black pepper
4 Frenched lamb shanks
2 tbsp olive oil
2 red onions, cut into thin wedges
2 garlic cloves, finely chopped
1½ cups beef stock
210g jar redcurrant jelly
1 cup red wine
2 sprigs rosemary
3 bay leaves
Mashed potato, to serve
Steamed greens, to serve
1. Season flour with salt and pepper. Coat lamb shanks with seasoned flour, shake off excess. Heat oil in a non-stick frying pan over a high heat. Cook lamb shanks for 5-7 minutes, or until browned all over. Remove and transfer to a slow-cooker.
2. Add onion and garlic to frying pan and cook for 1 minute. Add stock, jelly and wine and stir until jelly has melted. Pour over lamb shanks in slow-cooker. Add the leaves from 1 sprig of rosemary and bay leaves. Cover and cook in slow cooker on high for 3-4 hours or slow for 6-8 hours, or until meat is falling off the bone.
3. Remove lamb shanks and set aside, covered. Transfer sauce to a saucepan and bring to a simmer. Simmer for 5-7 minutes, or until reduced and thickened. Serve lamb shanks with mashed potatoes and greens, with sauce spooned over and remaining rosemary.
Clockwise from top left: Ecology 6-Piece Spice Rack, Tramontina Lyon Frypan, Wattleseed Round Bowl, Baltic Pine Rectangular Large Board, Sunbeam Digital Slow Cooker