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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 4 |
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I have used this recipe over and over for donkey years. It is so easy and so tasty. Ingredients:
1 tablespoon butter |
1 tablespoon oil |
4 lamb shanks |
1 large onion, finely chopped |
2 cups chicken stock |
2 teaspoons worcestershire sauce |
3 medium carrots, cut into chunks |
2 medium potatoes, cut into quarters |
1 tablespoon fruit chutney |
2 cups green peas |
2 tablespoons parsley, chopped |
Directions:
1. Heat butter and oil in a heavy saucepan or casserole and slowly brown shanks on all sides.
2. Add onion, stock, Worcestershire sauce, carrots and potatoes and bring to boil, then cover and simmer for 1-1 1/2 hours or until shanks are tender.
3. Stir in fruit chutney and cooked or frozen peas and heat through.
4. At this stage I make a roux (Equal amounts of butter and plain flour), I then stir it through to thicken the sauce slightly.
5. Taste for seasoning and serve with chopped parsley.
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