FOOD

Redcurrant, garlic and rosemary lamb shanks

When it comes to winter warmers, lamb shanks are a sure winner. Pop the slow cooker on and return home from work to a beautiful and tender lamb casserole.
4
4H 50M

When it comes to winter warmers, lamb shanks are a sure winner. Pop the slow cooker on and return home from work to a beautiful and tender lamb casserole.

Ingredients

Method

1.Season flour with salt and pepper. Coat lamb shanks with seasoned flour, shake off excess. Heat oil in a non-stick frying pan over a high heat. Cook lamb shanks for 5-7 minutes, or until browned all over. 
Remove and transfer to a slow-cooker.
2.Add onion and garlic to frying pan and cook for 1 minute. Add stock, jelly and wine and stir until jelly has melted. Pour over lamb shanks in slow-cooker. Add the leaves from 1 sprig of rosemary and bay leaves. Cover and cook in slow cooker on high for 3-4 hours or slow for 
6-8 hours, or until meat is falling off the bone.
3.Remove lamb shanks and set aside, covered. Transfer sauce to 
a saucepan and bring to a simmer. Simmer for 5-7 minutes, or until reduced and thickened. Serve lamb shanks with mashed potatoes and greens, with sauce spooned over and remaining rosemary.

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