recipe

• 4 lamb shanks
• 6 shallots quartered
• 2 cloves of garlic, chopped
• Sprig of rosemary
• 400ml red wine
• 400ml chicken stock
• Our Redcurrant Jelly with Mint & Chilli 

INSTRUCTIONS

1. Preheat oven to 140°C fan.  
2. Dust 4 lamb shanks flour, brown in butter and olive oil in casserole over medium heat,  remove from pan, add veg and brown.  
3. Add wine and stock, bring to boil and add lamb and herbs.  
4. Reduce to simmer and slow cook in oven for 2-2 half hours until tender.  

Remove lamb shanks, reduce sauce over low heat and add half jar of our Red Currant Jelly.  Simmer for 2 mins, return lamb to heat through.  Serve with mash and extra Red Currant Jelly with Mint & Chilli