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Recipe By Munch Master

Ref: 656
Heading: Mains
Cuisine: British & Irish
Food Type: Meat
No of Portions: 4
Change no of portions required to :

Ingredients & Prep

   4 Lamb shanks
   2 Onion med sliced
   3 Garlic clove chopped
   500 ml  Water
   250 ml  Red wine
   30 g  Fresh Mint finely chopped
   4 Bay leaves
   2 tbsp  Mint jelly
   1 Lamb stock cube or gel pot
   25 g  Butter melted
   1 tbsp  Flour
   1 tsp  Freshly ground black pepper
   2 tbsp  Veg or Rapeseed oil


  Step 1
Pre-heat oven to 160'c fan.
  Step 2
Place a lidded casserole or pot on the hob at a med heat, add oil & brown the shanks on all sides until light brown, do in batches of 2, when done set aside.
  Step 3
In the same pan add onion & garlic & fry until light brown, then add wine & reduce the liquid by half, then add water, stock cube, bay leaves, mint jelly, fresh mint & pepper, place shanks into the mixture, put the lid on & place in the oven & cook for 3 hours.
  Step 4
When done, in a small bowl melt the butter in a bowl (microwave) then mix in the flour to a runny paste.
  Step 5
Remove the shanks from the pot, if gravy is sill loose then place on a med heat on the hob & whisk in the flour butter mix to thicken the gravy then simmer for 1 minute, plate the shanks & pour over gravy.

Suggestion & Tips

Serve with buttery mash potatoes & veg of choice.
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