Home Recipes Braised Lamb Shanks

Braised Lamb Shanks

  • 91 - 120 Minutes
  • Medium
  • Serves 2

Ingredients

Method

  • 2 pouches of Tilda Wholegrain Basmati rice
  • 1 onion sliced
  • 2 lamb shanks (seasoned)
  • 3 tbsp of vegetable oil
  • 4 sprigs of thyme
  • 2 bay leaves
  • 2 cinnamon sticks
  • 3 garlic cloves
  • 200ml of white wine
  • 900ml of lamb or chicken stock
  • 1 1/2 tbsp of French mustard
  • 3 tbsp of 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 leaves, 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. Microwave rice as per instructions on pouch.
  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 lamb on bed of rice!

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