Cumbrian saltmarsh lamb shank
Serves 4
Easy
Total time:
Simon Rimmer's delicious winter warmer - a really tasty regional dish that matches perfectly with Jacob's Creek Reserve Cabernet Sauvignon
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Showing items 1 to 6 of 6
- 4 lamb shanks
- oil to fry
- 1 leek
- 4 celery sticks
- 2 carrots, not peeled
- 2 onions, not peeled
- 1 garlic bulb, unpeeled
- 1 bay leaf
- 1 tbsp thyme
- 1 tbsp rosemary
- 2 tbsp red currant jelly
- 150ml port
- 750ml chicken stock
Method
step 1
Heat the oil in a casserole dish. Add the shanks one at a time, seal them on all sides and remove from the dishstep 2
Add the roughly chopped vegetables and cook for 2 minutesstep 3
Add the herbs and put the lamb back in the dish, on top of the vegetablesstep 4
Add red currant jelly and stockstep 5
Put the lid on and bake at 150C for at least two and a half hours.step 6
Serve the lamb shank with buttery mash potato and green vegetables.
