Never know that lamb shank will taste that great. After eating it once at the Pastano in the casino, really curious to know how it was cooked. The one they served is braised lamb shank with honeyed onion. So started to google online for recipe but came across this one that is cooked with cranberry juice & red wine. To use red wine , very interesting so had a go with it and really love it to the core. Actually from this website can really find many great dishes http://www.taste.com.au/ . Do try it out. Instead of using whole berry cranberry sauce, I use cranberry juice.
Ingredients:
1 tbsp Olive oil
1 tbsp Garlic chopped
6 Lamb shanks
20g Butter
2 tbsps Plain flour
1 1/2 cups Chicken stock
1 cup Red wine
275g jar Whole berry cranberry sauce
1/4 cup Fresh rosemary sprigs
mashed potato, to serve
steamed green beans or any greens, to serve
Methods:
- Preheat oven to 200°C. Heat oil in a large, heavy-based, flameproof dish over high heat. Or you can just stew it over the stove under middle heat.
- Cook shanks, in two batches, for 4 to 5 minutes on each side or until brown on all sides. Remove to a plate.
- Melt butter in dish until sizzling.Add in the chopped garlic. Add flour and cook for 1 minute.
- Remove from heat and slowly add stock, wine and cranberry sauce. Season with salt and pepper, return to heat and bring to the boil. Add lamb and rosemary.
- Cover dish, transfer to oven and bake for 1 hour.
- Remove lid and bake for a further 30 minutes or until shanks are tender. Serve with potato and beans or greens.
