Plum & Rosemary Lamb Shanks

Ingredients      Serves 4-6

2 Tblspns plain flour

6 French trimmed lamb shanks

1 ½ Tblspns olive oil

1 br onion, halved & sliced

¼ cup fresh rosemary leaves

1 Tblspn fresh thyme

1 cup red wine

1 ½ cups chicken stock

2 Tblspns Worcestershire sauce

1 cup plum jam

Method

• Pre-heat oven to 180’C fan forced
• Toss shanks in flour
• Heat oil in large heatproof casserole dish & brown shanks all over. Set aside
• Reduce heat & saute onion & herbs until
• Onion softens. Add wine. Simmer 1 min.
• Add stock, sauce, jam & s&p.
• Add shanks & bring to simmer.
• Cover & transfer to oven. Bake for 1 hr.
• Remove cover & bake further 30mins or Until meat is falling off bones.(slow cooker – LOW 8hrs, HIGH 4hrs)
• Serve with mash & beans or broccolini