Roasted lamb shanks
6 lamb shanks, trimmed
1 carrot
1 onion
a few whole peppercorns
2-3 cloves garlic
a bunch fresh thyme
a small bunch fresh rosemary
1 bottle red wine
1 small jar redcurrant jelly
Method
1. Place the shanks in a casserole pot and add a peeled
and halved carrot, a peeled and halved onion a few whole
peppercorns, the herbs and two to three lightly smashed
whole cloves of garlic.
2. Pour over enough wine to cover the meat of the shanks -
this is about a whole bottle and then leave overnight.
This process will tenderise the meat.
3. The next day, place the pot, covered with a lid in a
preheated hot oven at 160C/325F/Gas 3 and cook for about
two hours or more. If the simmering becomes too lively
during cooking, reduce the temperature slightly. The idea
is to cook long and slow.
Slightly uncover the pot for the last hour so that the
liquid will start to reduce.
4. Remove the pot from the oven but keep the oven hot.
Remove the shanks from the cooking liquid and place in a
roasting dish and spoon over a couple of ladles of the
liquid to keep moist. Roast the shanks in the oven for 45
minutes to an hour or until falling off the bone.
5. Some of the cooking liquid will have reduced and it is
perfect for gravy to serve with the shanks. Remove the
vegetables with a slotted spoon or strain the liquid
through a sieve.
6. Heat the cooking liquid until boiling, let it reduce to
about half its volume and then add a whole small jar of
redcurrant jelly to it and let it melt down. The gravy
will thicken nicely.
Serve with the lamb shanks, creamy mashed potatoes and
seasonal vegetables.
Serves 6
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