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.

Cooking Time

195 minutes

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)

Method

  1. 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.
  2. 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.
  3. Cover dish, transfer to oven and bake for 3 hours. Serve with potato and beans.