Shiraz

Plum & Rosemary Lamb Shanks

INGREDIENTS:

• 2 tablespoons plain flour
• 8 small French-trimmed lamb shanks
• 1 1/2 tablespoons olive oil
• 1 brown onion, halved, thinly sliced
• 1/4 cup fresh rosemary leaves
• 1 tablespoon fresh thyme leaves
• 1 cup red wine
• 1 1/2 cups chicken stock
• 2 tablespoons worcestershire sauce
• 1 cup plum jam
• mashed potato and steamed green beans, to serve

Method

Preheat oven to 200°C/180°C fan-forced. Place flour and shanks in a bowl. Toss to coat. Heat 2 tablespoons oil in a large, heavy-based, flameproof casserole dish over high heat. Cook shanks, turning, in batches, for 4 to 5 minutes or until browned. Transfer to a plate.

Reduce heat to medium-high. Heat remaining oil in casserole. Add onion, rosemary and thyme. Cook for 3 to 4 minutes or until onion is tender. Add wine. Simmer for 1 minute. Stir in stock, sauce and jam. Season with pepper. Add shanks. Bring to the boil. Cover dish. Transfer to oven.

Bake for 1 hour. Remove lid and baste shanks. Bake, uncovered, for 30 to 40 minutes or until meat is tender and falling from the bone. Serve with mash and beans.