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.
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
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.
Can also be cooked in a slow cooker approx 6 hours on low, or less on high
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