Lamb shanks in red wine sauce
Casseroles are a great way to warm the whole house up in winter and this lamb variation tastes amazing.
|8||Shallots, peeled and kept whole|
|2 Tbsp||Olive oil|
|3||Carrots, medium, peeled and sliced|
|2 stalks||Celery, sliced|
|2 cloves||Garlic, peeled and roughly sliced|
|1||Salt & freshly ground pepper, to season|
|1 cup||Red wine|
|4 sprigs||Fresh rosemary|
|2 cups||Lamb stock, or vegetable stock|
|1 can||Butter beans, 410g, drained and rinsed|
|3 Tbsp||Redcurrant jelly|
- Preheat oven to 180degC. Heat 1 tbsp of oil in a large frying pan and brown shanks. Transfer to a casserole dish. Add the remaining oil to the pan with shallots, carrots, celery and garlic. Cover and cook for 5 minutes, shaking the pan occasionally.
- Add rosemary and red wine. Let it reduce for 2 minutes. Pour in the stock. Season and bring to the boil. Pour into the casserole dish, cover and cook for 2 1/2 hours.
- Add butter beans and red-currant jelly, and cook for another 30 to 40 minutes.
- Serve the lamb and vegetables in the stock as it is, or pour the stock into a pan and heat to reduce it before serving.