Lamb Recipe

This hearty dish features tender lamb shanks slowly braised until fork-tender, coated in a luxurious sauce made from redcurrant jelly, vegetable stock, and fresh rosemary. The combination of savory meat and slightly tart sauce creates a balanced, comforting flavor profile that pairs perfectly with roasted potatoes and steamed green beans. It is an elegant yet approachable meal suitable for weekend dinners or special family gatherings. The long cooking time ensures the meat falls off the bone, making it a satisfying centerpiece for any table. Simple ingredients come together to create a sophisticated dining experience without requiring complex culinary techniques.

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 868.4

Description

This hearty dish features tender lamb shanks slowly braised until fork-tender, coated in a luxurious sauce made from redcurrant jelly, vegetable stock, and fresh rosemary. The combination of savory meat and slightly tart sauce creates a balanced, comforting flavor profile that pairs perfectly with roasted potatoes and steamed green beans. It is an elegant yet approachable meal suitable for weekend dinners or special family gatherings. The long cooking time ensures the meat falls off the bone, making it a satisfying centerpiece for any table. Simple ingredients come together to create a sophisticated dining experience without requiring complex culinary techniques.

Ingredients

4 Lamb shanks
2 Tablespoons plain flour
1 tablespoon Light olive oil
2 Large vegetable stock cubes
1 cup Redcurrant jelly
8 Small all-rounder potatoes
Green beans, steamed, to serve
1 bunch Rosemary sprigs
1 cup Boiling water

Directions

1
Preheat oven to 180&# 194;ÂºC (160ÃÂºC fan-forced).
2
Coat lamb shanks lightly in plain flour, shaking off any excess.
3
Heat light olive oil in a large heatproof casserole dish over moderate heat.
4
Cook lamb shanks in batches for 3 minutes on each side, or until well browned. Transfer to a plate and set aside.
5
Dissolve vegetable stock cubes in boiling water.
6
Return lamb shanks to the casserole dish. Add the dissolved stock, redcurrant jelly, and rosemary sprigs cut in half.
7
Cover the dish and transfer to the oven. Braise for 1.5 to 2 hours, or until the meat is tender and falling off the bone.
8
While the lamb is cooking, boil the potatoes until tender, then drain and toss with a little oil and salt to roast or serve as boiled potatoes.
9
Steam the green beans until tender-crisp.
10
Serve the braised lamb shanks with the rich sauce spooned over, accompanied by potatoes and steamed green beans.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 868.4kcal

% Daily Value *
Total Fat 50.0g77%
Saturated Fat 13.3g67%
Cholesterol 97.0mg33%
Sodium 89.2mg4%
Total Carbohydrate 76.7g26%
Dietary Fiber 4.4g18%
Sugars 44.1g
Protein 29.4g59%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If the sauce is too thick after braising, add a little extra hot water or stock to reach your desired consistency.

For extra flavor, you can add a splash of red wine along with the stock cubes.

This dish tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Ensure the casserole dish is oven-safe before placing it in the oven.

Keywords: lamb, shanks, braised, redcurrant, jelly, rosemary, potatoes, green beans, dinner, comfort food, slow cooked, meat, oven, savory, glaze, family meal, easy, weeknight, traditional, hearty

Read it online: https://www.chefs-mate.com/recipe/lamb-recipe-25/