Last night I made the Lamb Shanks in Cranberry Sause from the Taste.com,au website. I followed a modified version of the recipe based on suggestions made in the comments. The comments are one of the great things I love about Taste.com.au. I always find a recipe I like and then study the comments. You usually find a way of making their great recipe even better … and I think that this is true for this dish.
So what is different from the orginal recipe? The main difference is that instead of cooking for 1.5 hours at 200°C you could for 3 hours at 160°C. The meat was just so tender and fell off the bone after doing a slower cook at a lower heat. IMHO … this is the way to go.
The result … a perfect winter’s meal. The lamb was just so tender and fell off the bone and since I was cooking for 2 there are plenty of left overs. Highly recommended.
Ingredients (serves 4)
- 1 tablespoon olive oil
- 6 lamb shanks
- 20g butter
- 2 tablespoons plain flour
- 1 1/2 cups chicken stock
- 1 cup red wine
- 275g jar whole berry cranberry sauce
- 1/4 cup fresh rosemary sprigs
- mashed potato, to serve
- steamed green beans, to serve (optional)
- Preheat oven to 160°C. Heat oil in a large, heavy-based, flameproof dish over high heat. Cook shanks, in two batches, for 4 to 5 minutes on each side or until brown on all sides. Remove to a plate.
- Melt butter in dish until sizzling. Add flour and cook for 1 minute. Remove from heat and slowly add stock, wine and cranberry sauce. Season with salt and pepper, return to heat and bring to the boil. Add lamb and rosemary.
- Cover dish, transfer to oven and bake for 3 hours. Serve with potato and beans.