Lamb shanks in cranberry sauce
By
Elizabeth Hatfield
@LizfromOZ
1
Being from Australia we love lamb. however my husband does not. This is one of 2 dishes out of the many I have tried on him that he actually likes & is happy to eat.
Rating:
☆☆☆☆☆ 0 votes0
Serves:
4-6
Prep:
20 Min
Cook:
2 Hr 30 Min
Method:
Convection Oven
Ingredients
-
1 Tbspolive oil
-
6lamb shanks, french trimmed
-
2 Tbspbutter
-
2 Tbspall purpose flour
-
1 1/2 cchicken broth
-
1 cred wine
-
1cranberry sauce, tin, whole berries
-
1/4 crosemary sprigs, fresh
-
·mashed potatoes, to serve
-
·green beans, fresh toserve
How to Make Lamb shanks in cranberry sauce
- Preheat oven to 400F. Heat oil in a large, heavy-based, flameproof dish over high heat. Cook shanks, in two batches for 4 - 5 minutes on each side or until browned on all sides. Remove to a plate
- Melt butter in dish until sizzling. Add flour and cook for 1 minute. Remove from heat & slowly add stock, wine & cranberry sauce. Season with salt & pepper, return to heat and bring to a boil. Add lamb and rosemary.
- Cover dish, transfer to oven & bake for 1 hour. Remove lid & bake for a further 30 minutes or until shanks are tender. Serve with potato & beans.
