jojo
23rd August 2007, 01:13 PM
Recipe courtesy of Sara Douglass
Here is the cranberry, red wine and lamb shanks recipe. I made this first when I was utterly 5 sheets to the wind and so re-creating it when sober has been a bit of trial and error. I also make this as a casserole with lamb chunks instead of shanks. It is very very rich. Serve over a bed of mash and a green salad.
4 lamb shanks
1 jar of cranberry sauce or jam
2 tablesp wholegrain mustard
2 tablespoons rosemary leaves
2 chopped garlic cloves
one half a cup of red wine
Method: Place the shanks in a roasting pan, combine the above ingredients (I often add more of both the cranberry and the wine), pour over the shanks, cover and put into an oven set to 220 C.
Cook for 2 and one half hours, turning occasionally. Enjoy. (you know, 220 seems very high ... maybe cook a bit cooler than that)
Here is the cranberry, red wine and lamb shanks recipe. I made this first when I was utterly 5 sheets to the wind and so re-creating it when sober has been a bit of trial and error. I also make this as a casserole with lamb chunks instead of shanks. It is very very rich. Serve over a bed of mash and a green salad.
4 lamb shanks
1 jar of cranberry sauce or jam
2 tablesp wholegrain mustard
2 tablespoons rosemary leaves
2 chopped garlic cloves
one half a cup of red wine
Method: Place the shanks in a roasting pan, combine the above ingredients (I often add more of both the cranberry and the wine), pour over the shanks, cover and put into an oven set to 220 C.
Cook for 2 and one half hours, turning occasionally. Enjoy. (you know, 220 seems very high ... maybe cook a bit cooler than that)