Braised Lamb Shanks
- 120+ Minutes
- Medium
- Serves 2
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
- Preheat the oven to 350°F.
- Season shanks with salt and pepper. In an ovenproof pan with a lid, heat the oil over medium high heat and sear the shanks until browned on all sides. Add onions, thyme, bay leaves, cinnamon sticks and garlic cloves and cook for 10 minutes, stirring to brown the onions.
- Add wine and cook until the wine is reduced by half, then add the stock. Cover and place in the oven to cook for about 2½ hours. Test the lamb shanks for doneness. They should be fork tender and easily pulled away from the bone.
- Remove the shanks from the pan and strain the sauce. Defat the sauce and return it to the pan. Adjust with water if sauce is too thick.
- Heat the Tilda® Ready to Heat Pure Basmati Rice according to package instructions.
- Add heated rice to the lamb shank pan and gently fold it into the sauce. Return the shanks to the pan. Return the pan to the oven while making the currant sauce.
- In a saucepan, heat the red currant jelly and mustard with a couple of tablespoons of water.
- Remove the pan from the oven, pour half the currant sauce over shanks, scatter parsley and mint on top and serve with remaining currant sauce on the side.
