Lamb Shank With Jacob’s Creek Reserve Cabernet Sauvignon
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photo by SimpleRecipe
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- Ready In:
- 3hrs 15mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 4 lamb shanks
- oil, to fry
- 1 leek
- 4 celery ribs
- 2 carrots, not peeled
- 2 onions, not peeled
- 1 garlic, bulb unpeeled
- 1 bay leaf
- 1 tablespoon thyme
- 1 tablespoon rosemary
- 2 tablespoons red currant jelly
- 150 ml port wine
- 750 ml chicken stock
directions
- Heat the oil in a casserole dish.
- Add the shanks one at a time, seal them on all sides and remove from the dish.
- Add the roughly chopped vegetables and cook for 2 minutes.
- Add the herbs and put the lamb back in the dish, on top of the vegetables.
- Add red currant jelly and stock.
- Put the lid on and bake at 150c for at least two and a half hours, but I like to do another hour on top.
- Serve the lamb shank with mash potato and vegetables.
Questions & Replies
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