Recipe By Munch Master
Ref: 656
Heading: Mains
Cuisine: British & Irish
Food Type: Meat
No of Portions: 4
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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
Method
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.