Meat - Lamb Shanks

Lamb Shanks

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Ingredients:

4 Lamb Shanks
2 tbsp onion base
150ml red wine
300ml water
1 lamb stock cube
2 cloves garlic
3 sprigs rosemary
2 tbsp redcurrant jelly or cranberry sauce
1 tbsp tomato puree
1 tbsp plain flour

Method:

Put the lamb shanks in an ovenproof dish. Cook onion base in a saucepan over a gentle heat
Add the wine, water, stock cube, garlic (chopped), rosemary, redcurrant jelly and tomato puree to the onions and bring to the boil
Pour over the meat and seal with tin foil. Cook for 1½hrs.
Remove the shanks and wrap in a foil parcel and leave to one side. Put the juices back into the saucepan and wait for the fat to surface. Sprinkle the flour and stir in.
Put the shanks in the ovenproof dish, cover again for ½hr then serve

Can be made up to 2 days before and kept in the fridge, heat for ½hr before serving.