Home Recipes Braised Lamb Shanks

Braised Lamb Shanks

From Tilda Kitchen

  • 91 - 120 Minutes
  • Medium
  • Serves 2

Braised lamb shanks cooked slowly with vegetables and stock.



  • 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
  • 1100ml 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 tast

  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 200ml of the stock and reduce for 2 minutes then add 1/2 the remaining 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!

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