2 tablespoon of olive oil
4 Hind Shanks (lamb)
Flour for dusting
2 brown onions, thinly sliced
4-6 garlic cloves, crushed
500 grams of baby potatoes, washed and clean whole
180 grams of red currant jelly or use cranberry jelly if not available
1 tablespoon wholegrain mustard
¼ cup rosemary sprigs
1 cup of red wine (merlot or pinot noir)
1 litre of beef stock
Salt and pepper for seasoning
Preheat oven to 160 degrees.
Heat oil in a large flameproof casserole pan or pot, dust the hind shanks with flour cooking until brown all over. Repeat with remaining lamb. Transfer to a plate.
Add the onions, garlic to the pan and cooked for 5 mins until softens.
Add lamb, red currant jelly, mustard, rosemary, wine and stock. Season with salt and pepper, leave to simmer for 5 mins.
Cook in the oven covered, for 2.5 hrs then add the potatoes. Continue cooking until lamb is falling of the bone and sauce has thicken. (3.5hrs) total time.
Served with steamed beans, or any seasonal vegetables.