Sticky plum lamb shanks
Sticky plum lamb shanks

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, sticky plum lamb shanks. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Sticky plum lamb shanks is one of the most favored of current trending meals on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. Sticky plum lamb shanks is something which I have loved my whole life. They are fine and they look fantastic.

Place flour and shanks in a bowl & coat. Heat oil in a large, heavy-based, flameproof casserole dish over high heat. Place your shanks into the sauce mix and turn them in it to coat them well. Cover your tray with foil and place into the oven.

To begin with this recipe, we must first prepare a few ingredients. You can cook sticky plum lamb shanks using 10 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Sticky plum lamb shanks:
  1. Make ready 8 Lamb shanks frenched
  2. Make ready 2 tbsp flour
  3. Take 1 olive oil
  4. Make ready 2 onions, cut in wedges
  5. Get 1 bunch fresh thyme, tied together
  6. Take 1 1/2 cup Red wine, merlot
  7. Get 500 ml beef stock
  8. Take 1 cup Plum jam
  9. Prepare 1 Chilli De seeded and sliced
  10. Prepare 1 creamy mash potato or polenta

Sticky, slow roasted, fall off the bone, melt in the mouth, heavenly lamb. No carving knife needed this Sunday! Serve it up with your favourite Sunday sides. Roasties, veggies, mash, or go wild and host your own shawarma style wrap party.

Steps to make Sticky plum lamb shanks:
  1. Pre heat oven to 180C. Place flour and shanks in a bowl & coat. Heat oil in a large, heavy-based, flameproof casserole dish over high heat. Cook shanks in batches, for 4 to 5 minutes or until browned. Set shanks aside.
  2. Reduce heat to medium & heat more oil in casserole dish. Add onion and thyme. Cook for 3 to 4 minutes or until onion is tender. Add wine & chilli. Simmer for 1 minute. Stir in stock, sauce and jam. Season with pepper. Add shanks then bring to the boil. Cover dish with lid or foil & put in oven.
  3. Bake for 1 hour. Remove lid and baste shanks with the liquid. Bake uncovered,for 30 to 40 minutes or until meat is tender and falling from the bone.
  4. Cover again and allow to sit in juices for 10 minutes before serving. Serve with creamy mash or polenta.

Serve it up with your favourite Sunday sides. Roasties, veggies, mash, or go wild and host your own shawarma style wrap party. Meanwhile, for plum sauce, in a medium saucepan, saute onions in butter until tender. Add the jam, chili sauce, grape juice, lemon juice and allspice; bring to a boil, stirring occasionally. Lamb Shanks: Good Things Come to Those Who Wait The shank — the lower part of the leg, from the knee down — is one of the toughest cuts you can find on a lamb.

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