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Luscious Lamb with Plums and Red Wine
3 / 5
Lamb shanks or ½ shoulder Lamb
Gas mark 4, 180°C, 375°F
Between 2 and 4 people
2-4 Lamb shanks or ½ shoulder Lamb, cut up into 4 large chunks
15ml (1tbsp) Oil
2.5cm (1") Root ginger, peeled and thinly sliced
1 Cinnamon stick, broken in half
450ml (¾pt) Red wine
2x15mlsp (2tbsp) Redcurrant jelly
6 Fresh plums, halved and stones removed
4-6 Fresh beetroot, washed and trimmed (optional)
Pre-heat the oven to Gas mark 4, 180°C, 375°F
In a large ovenproof pan or casserole heat the oil, add the root ginger and cinnamon stick.
Add the lamb shanks or ½ shoulder lamb and brown all over. Add red wine, redcurrant jelly, plums, fresh beetroots and black pepper. Bring to boil, cover and cook in oven for about 2 hours until the meat is tender and falls from the bone.
Serve with steamed couscous and sliced ciabatta spread with rosemary butter plus a side order of steamed green beans.
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