Name: Slow cooked red wine and cranberry lamb shanks
Prep time: 20 min
Cook time: 160 min
Total time: 180 min
Yield: 6
Ingredients: 6 frenched lamb shanks; 1/4 cup seasoned plain flour; 2 tablespoon olive oil; 1 red onion, chopped; 1 red capsicum, seeded, chopped; 2 clove garlic, crushed; 1 1/2 cup chicken stock; 1 cup red wine; 1/2 cup cranberry sauce; 1/2 cup dried cranberries; 1 tablespoon dijon mustard; 3 sprigs rosemary; 60 gram baby spinach leaves; mashed potato, to serve; toasted flaked almonds, to serve

Slow cooked red wine and cranberry lamb shanks

This hearty lamb dish is a classic of British and Australian cuisine. Immersed in a delightful red wine and cranberry sauce and placed on a bed of mashed potato this lamb shank dinner is a staple you can't go past.

Serves 6

Prep

20M

Cook

2H 40M

Total

Ingredients

6 frenched lamb shanks

1/4 cup seasoned plain flour

2 tablespoon olive oil

1 red onion, chopped

1 red capsicum, seeded, chopped

2 clove garlic, crushed

1 1/2 cup chicken stock

1 cup red wine

1/2 cup cranberry sauce

1/2 cup dried cranberries

1 tablespoon dijon mustard

3 sprigs rosemary

60 gram baby spinach leaves

mashed potato, to serve

toasted flaked almonds, to serve

Method

1.Preheat oven to 160°C.

2.Dust shanks lightly with flour, shaking off excess. Heat oil in a large flameproof casserole dish (or frying pan, then transfer to a casserole dish) on high. Cook shanks for 4-5 minutes, turning, until browned. Set aside.

3.Saute onion in same pan for 2-3 minutes until tender. Add capsicum and garlic and cook for 1 minute. Return shanks to pan with stock, wine, sauce, cranberries, mustard and rosemary.

4.Bake, covered, for 2 1/2 hours, turning every 30 minutes, until meat is tender. Stir spinach through. Serve shanks on mash, topped with almonds.