Tilda Kitchen Recipe created by Tilda Kitchen

Braised Lamb Shanks

110 mins
  • Serves 2
  • Special Occasion
  • Prep: 10 mins
  • Cook: 100 mins
  • Wholegrain


  • 200g Tilda Wholegrain Basmati rice
  • 1 onion sliced
  • 2 lamb shanks (seasoned)
  • 3 tbsp veg oil
  • 4 sprigs thyme
  • 2 bay leaves
  • 2 cinnamon sticks
  • 3 garlic cloves
  • 200ml white wine
  • 900ml lamb or chicken stock
  • 1 1/2 tbsp French mustard
  • 3 tbsp redcurrant jelly
  • 3 tbsp finely chopped parsley
  • 1 tbsp finely chopped mint
  • Salt and pepper to taste


  1. Preheat oven to 180°C.
  2. 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.
  3. Add wine and reduce for 2 minutes then add 1/2 the stock, cover and place in the oven to cook for 1 hour.
  4. Meanwhile soak rice for 1 hour and add to dish with remaining stock and cook for 40 minutes covered
  5. Heat the redcurrant jelly and mustard with a couple of tablespoons of water in a saucepan.
  6. Scatter with fresh parsley, mint and season as required. Pour over the redcurrant and mustard mixture and serve!

Email this Recipe

Like the look of this recipe?
Email it to yourself as a shopping list or send it to a friend!

My Tilda

Please login to your account below. Don't have an account? Create one


Please fill in the details below. Already have an account? Sign in