From: Tilda Kitchen
This recipe uses:
Wholegrain Basmati Rice 250g
Preheat oven to 180°C.
Seal shanks with onions, thyme, bay, and cinnamon on a medium to high heat. Add 3 cloves of garlic (whole) and cook for 10 minutes.
Add wine and reduce for 2 minutes then add 1/2 the stock, cover and place in the oven to cook for 1 hour.
Meanwhile soak rice for 1 hour and add to dish with remaining stock and cook for 40 minutes covered.
Heat the redcurrant jelly and mustard with a couple of tablespoons of water in a saucepan.
Scatter with fresh parsley, mint and season as required. Pour over the redcurrant and mustard mixture and serve!
Share
Share this recipe
Discover Similar Recipes
Pop these in your lunchbox to beat the afternoon slump and give yourself an energy burst throughout the day.
A flavoursome and delicious recipe that is so easy that you’ll be making it time and time again.
A quick, light chicken curry with coconut and spinach. The perfect curry for a tasty yet nutritious night-in dinner!
Delicious, tender chicken spiced with Middle-Eastern flavours.