Lamb Shanks in Cranberry Sauce

This is one of the tastiest lamb shank recipes I've ever tasted. The cranberry sauce adds a lovely sweetness to the dish, but not too sweet.

• Ready In: 4 hrs
• Serves: 4-6

Ingredients

• 1  tablespoon olive oil
• 6  lamb shanks
• 2  garlic cloves
• 20  g butter
• 2  tablespoons plain flour
• 1 1⁄2 cups  chicken stock
• 1  cup red wine
• 275  g whole berry cranberry sauce
• 1⁄4 cup  fresh rosemary sprig

Directions

1. Preheat oven to 160oC. Heat oil in a heavy based ovenproof dish over high heat. Cook shanks in batches for 4 to 5 minutes on each side until brown on all sides. Remove to a plate.
2. Melt butter in pan 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 and return to heat and bring to the boil. Add lamb, garlic and rosemary.
3. Cover dish, transfer to oven and bake for 2 1/2 to 3 hours. Remove lid and bake for a further 20-30 minutes or until shanks are tender.
4. Serve with mashed potatoes and green beans.