Easiest Way to Cook Tasty Sticky plum lamb shanks

Sticky plum lamb shanks. Sticky plum roast lamb comes out perfectly tender and makes an extra special Sunday roast alternative. It's slow cooked, but so worth the wait! Sesame & garlic greens, Sticky plum roast lamb, Sweet corn & spring onion pancakes, Asian slaw.

Meanwhile, salt lamb shanks liberally—two to three teaspoons kosher salt per shank. Set shanks aside on a plate and add all spices except saffron to pot. This meaty cut from the lower end of the leg is full of flavour and will become meltingly tender, and fall from the bone after A single shank will feed one person very generously; stripping the cooked meat from the bone and stewing it in its cooking juices will stretch it further. You can have Sticky plum lamb shanks using 10 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Sticky plum lamb shanks

1. It's 8 of Lamb shanks frenched.
2. Prepare 2 tbsp of flour.
3. Prepare 1 of olive oil.
4. Prepare 2 of onions, cut in wedges.
5. You need 1 bunch of fresh thyme, tied together.
6. You need 1 1/2 cup of Red wine, merlot.
7. You need 500 ml of beef stock.
8. Prepare 1 cup of Plum jam.
9. Prepare 1 of Chilli De seeded and sliced.
10. You need 1 of creamy mash potato or polenta.

The shank is the the part of the animal between the hoof and the knee, right below the leg of lamb cut. Tough cuts like lamb shanks lend themselves well to a low and slow braise. Long cooking at a low temperature is exactly what you need for meat that is. Sticky, marinated lamb ribs for summer barbecues and garden parties.

Sticky plum lamb shanks step by step

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..

A friend shared this recipe with me many years ago. Return shanks to casserole, turning to coat with sauce. Lamb shanks are slow cooked with garam masala, ginger, paprika, cayenne, onions, and garlic for a tasty variation of a classic Indian vindaloo. Place lamb shanks in a large resealable plastic bag. Baste lamb four times during last hour of roasting.