Plum and Rosemary Lamb Shanks Recipe

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The plum and rosemary lamb shanks recipe is such a great and easy way to enjoy lamb. This lamb recipe has only a few ingredients, but thanks to the long, slow cooking, the results are incredibly flavorful, succulent, fork-tender meat.

Plum and Rosemary Lamb Shanks Recipe

Plum and Rosemary Lamb Shanks Recipe

Lamb shanks come from the lower end of the leg and are loved for their full flavour and falling off the bone consistency after long, slow cooking. Most lamb shanks come ‘French-trimmed’ which means all the meat and fat is removed from one end of a bone, making it easier to pick up and more visually appealing.

Plum and Rosemary Lamb Shanks Recipe

Regardless of how you cook them, lamb shanks need long, slow cooking to get to their falling-off-the-bone best. To ensure they have a rich flavour and that the sauce takes on a caramelised meaty flavour, don’t skip browning the meat first.

Ingredients:
2 tablespoons plain flour
8 small French-trimmed lamb shanks
(see note)
1 1/2 tablespoons olive oil
1 brown onion, halved, thinly sliced
1/4 cup fresh rosemary leaves
1 tablespoon fresh thyme leaves
1 cup red wine
1 1/2 cups chicken stock
2 tablespoons worcestershire sauce
1 cup plum jam
mashed potato and steamed green beans, to serve

Method:
Preheat oven to 450 degrees F.
Place the shanks in a roasting pan, just large enough to fit them in one layer, and rub with the olive oil. Season generously with salt and pepper. Roast for 20 minutes to get a nice brown color. Remove the lamb, and turn the oven down to 325 degrees F.
Spoon out any excess fat, and scatter the garlic cloves and rosemary over and around the lamb. Wrap the pan very tightly with several layers of heavy-duty aluminum foil (you want as tight a seal as possible), and return to the oven.
Roast for 2 more hours. Remove the foil, pour in the chicken broth, and turn the heat up to 400 degrees F. Roast for 15 minutes, and remove. Transfer the lamb shanks to a serving platter, and spoon over the juices, garlic cloves, and rosemary.
Note: the soft garlic can be squeezed out of the skins and spread on the lamb.