lamb shanks in cranberry sauce
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.
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prep time
20 Min
cook time
2 Hr 30 Min
method
Convection Oven
yield
4-6 serving(s)
Ingredients
- 1 tablespoon olive oil
- 6 - lamb shanks, french trimmed
- 2 tablespoons butter
- 2 tablespoons all purpose flour
- 1 1/2 cups chicken broth
- 1 cup red wine
- 1 - cranberry sauce, tin, whole berries
- 1/4 cup rosemary sprigs, fresh
- - mashed potatoes, to serve
- - green beans, fresh toserve
How To Make lamb shanks in cranberry sauce
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Step 1Preheat 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
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Step 2Melt 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.
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Step 3Cover 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.
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