Roasted Lamb Shanks
Serves 4 - Recipe provided by Greg and Annette Felsch
Recently, I was sorting through my recipe books and deciding that the ones I have loved and used over and over again, the ones that are falling apart and are splattered with food and cooking stains are the ones I will keep. The others in pristine condition are hopefully on their way to a new home via our local Op Shop. In amongst my cookbooks, I found a sheet we had created on our "pfamous" Pinot Noir vines, many years ago. This recipe has now become a "pfirm" Pfeiffer "pfamily pfavourite".
2 tablespoons olive oil
8 French-trimmed lambs shanks
1 ½ cups Pfeiffer Pinot Noir
2 cups beef stock
2 cloves garlic, crushed
2 small Spanish onions, thinly sliced
1 tablespoon plain flour
2 tablespoons redcurrant jelly (we use blackcurrant jam)
1 tablespoon chopped fresh rosemary
Heat half the oil in a large baking dish. Add shanks, cooking until browned all over. Stir in wine, stock and garlic. Bring to boil, cover dish with foil. Cook in a moderately slow oven, 160°C for about 2 ½ hours, turning shanks over during cooking.
Remove shanks from dish, cover to keep warm. Pour pan juices into a large heat proof jug. Return to baking dish to heat. Add remaining oil and onions, cook, stirring until soft. Add flour, stir for 1 minute. Add reserved juices, jelly (or jam) and rosemary. Simmer, uncovered, until mixtre boils and thickens. Return shanks to the dish, cook over a low heat until shanks are hot.
Mash potatoes to serve (we use garlic mash potatoes) and extra fresh rosemary to garnish. Enjoy with a glass of Pfeiffer Pinot Noir.