Name: Lamb shanks in red wine sauce
Cook time: 210 min
Total time: 210 min
Yield: 4
Ingredients: 2 olive oil; 4 lamb shanks; 8 shallots, peeled and kept whole; 3 medium carrots, peeled and sliced; 2 celery stalks, sliced; 2 clove garlic, peeled and roughly sliced; 4 sprigs rosemary; 1 cup red wine; 2 cup lamb or vegetable stock; salt and freshly ground black pepper; 410 gram can butter beans, drained and rinsed; 3 tablespoon red-currant jelly

Ingredients

2 olive oil

4 lamb shanks

8 shallots, peeled and kept whole

3 medium carrots, peeled and sliced

2 celery stalks, sliced

2 clove garlic, peeled and roughly sliced

4 sprigs rosemary

1 cup red wine

2 cup lamb or vegetable stock

salt and freshly ground black pepper

410 gram can butter beans, drained and rinsed

3 tablespoon red-currant jelly

Method

1.Preheat oven to 180C. Heat 1 tbsp of oil in a large frying pan and brown shanks. Transfer to a casserole dish. Add the remaining oil to the pan with shallots, carrots, celery and garlic. Cover and cook for 5 minutes, shaking the pan occasionally.

2.Add rosemary and red wine. Let it reduce for 2 minutes. Pour in the stock. Season and bring to the boil. Pour into the casserole dish, cover and cook for 2 1/2 hours.

3.Add butter beans and red-currant jelly, and cook for another 30 to 40 minutes.

4.Serve the lamb and vegetables in the stock as it is, or pour the stock into a pan and heat to reduce it before serving.

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Ingredients

Method

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