Ingredients
Method
1 cup Tilda Pure Basmati
1 onion sliced
2 lamb shanks (seasoned)
3 tbs vegetable oil
4 sprigs thyme
2 bay leaves
2 cinnamon sticks
3 garlic cloves
1 cup white wine
3¾ cups lamb or chicken stock
1½ tbs French mustard
3 tbs red currant jelly
3 tbs finely chopped parsley
1 tbs finely chopped mint
Salt and pepper to taste
1 onion sliced
2 lamb shanks (seasoned)
3 tbs vegetable oil
4 sprigs thyme
2 bay leaves
2 cinnamon sticks
3 garlic cloves
1 cup white wine
3¾ cups lamb or chicken stock
1½ tbs French mustard
3 tbs red currant jelly
3 tbs finely chopped parsley
1 tbs finely chopped mint
Salt and pepper to taste
- Preheat the oven to 350°F.
- 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 half 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.
- In a saucepan, heat the red currant jelly and mustard with a couple of tablespoons of water.
- Scatter with fresh parsley and mint, and season as required. Pour over the red currant and mustard mixture and serve!
