Cumbrian saltmarsh lamb shank
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Cumbrian saltmarsh lamb shank

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Serves 4

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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  • 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


    1. Heat the oil in a casserole dish. Add the shanks one at a time, seal them on all sides and remove from the dish
    2. Add the roughly chopped vegetables and cook for 2 minutes
    3. Add the herbs and put the lamb back in the dish, on top of the vegetables
    4. Add red currant jelly and stock
    5. Put the lid on and bake at 150C for at least two and a half hours.
    6. Serve the lamb shank with buttery mash potato and green vegetables.

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