Lamb Shanks With Red Wine & Mint Gravy
Servings
4People
Cook Time
2 1/2Hours
Servings
4People
Cook Time
2 1/2Hours
Ingredients
Instructions
  1. Combine flour and pepper in large freezer bag. Place lamb shanks in flour and coat, gently massaging.
  2. Thinly slice onion and crush the garlic.
  3. In a heavy based frying pan, heat the oil and fry-off the shanks until golden brown on each side, using tongs to turn to make sure all the shanks are coated.
  4. Place shanks in an oven proof casserole dish with a lid. and add the minced garlic and bay leaves to pot. Then add the onion slices to frying pan stirring occasionally until onion is soft then add the red wine and reduce until slightly syrupy, this should take approximately five minutes.
  5. Pour onion mixture and the mint over shanks and pour in the beef stock. Cook in 190c /gas mark 5 oven for 2 hours and 15 minutes.
  6. When the dish comes out of the oven add salt and pepper to taste. If desired sauce may be thickened by removing lamb shanks to plate and simmering sauce on stove top for 15 minutes or until it coats the back of a spoon. Return shanks to sauce to rewarm and serve.
  7. I served mine on a bed of buttery mash and Savoy cabbage and crispy potato croutons.

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