Monday, March 9, 2015

Redcurrant Rosemary and Thyme Lamb Shanks

I know Summer has only just left us here in Australia and technically it's not even winter but I was fancying lamb shanks in a super yummy sauce obviously accompanied by a "comfort food" size serving of creamy mashed potatoes... and guess what - I got it.

Laced with redcurrant and fresh herbs the flavour that developed after slow cooking for 8 hours was magnificent.  The lamb, as you can see, just fell of the bone and was so tender.

Not much more to say really except for ... YUMMO!!

Redcurrant Rosemary and Thyme Lamb Shanks
Serves: 6
ProPoints per serve: 12
6 x 300 gram lamb shanks, all visible fat removed
freshly ground black pepper
2 tablespoons oil
1 bunch fresh rosemary, stalks removed
1 bunch fresh thyme, stalks removed
2 onions, diced
6 carrots, large cut
100 grams redcurrant jelly
8 cups hot water
2 tablespoons beef stock powder
4 tablespoons cornflour
2 tablespoons cold water

Season lamb shanks with salt and freshly ground pepper.

In a large frying pan heat oil.  Brown 2 lamb shanks on all sides and place in slow cooker bowl.  Repeat with remaining shanks.

Cover with rosemary and thyme followed by the onions and carrots.

In a large jug mix together the jelly, hot water and stock powder.  Pour over lamb shanks.

Cook on low for 6 - 8 hours or until the lamb is tender and almost falling off the bone.

Removes shanks and vegetables from the slow cooker bowl and place in a large serving dish, reserving the sauce.  Cover with foil and keep warm.

Place remaining sauce in a saucepan.  Mix together cornflour and cold water.  Stir through sauce and cook, stirring, over medium heat until sauce thickens.  Pour over lamb shanks and serve.

(Click here for a printable version of this recipe)

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