Lamb Shank With Jacob’s Creek Reserve Cabernet Sauvignon |
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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 4 |
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Saltmarsh lamb from the Holker Estate in Cumbria is naturally reared on the Salt Marshes and grazes on the local heather – the sweetness from the heather and saltiness from the water imparts delicious flavour to the meat 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:
1. Heat the oil in a casserole dish.
2. Add the shanks one at a time, seal them on all sides and remove from the dish.
3. Add the roughly chopped vegetables and cook for 2 minutes.
4. Add the herbs and put the lamb back in the dish, on top of the vegetables.
5. Add red currant jelly and stock.
6. 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.
7. Serve the lamb shank with mash potato and vegetables.
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