The Accidental Smallholder Forum
Food & crafts => Recipes => Topic started by: plumseverywhere on August 07, 2011, 04:24:28 pm
-
Just cooking this for our Sunday dinner, thought I'd share as it smells gorgeous!! :)
Lamb Shanks in Succulent Plum Sauce
Serves 4 – 8 depending on if you want 1 or 2 lamb shanks per person
Ingredients
2tbs plain flour
8 lamb shanks
4tbs olive oil
2 brown onions, halved, thinly sliced
1/4 cup fresh rosemary leaves
1tbs fresh thyme leaves
1 1/2 cups red wine
1 1/2 cups chicken stock
2tbs worcestershire sauce
1 cup plum jam
1kg whole canned plums including can juices
2 heaped tablespoons corn flour
mashes potato to serve
Method
Preheat oven to 200c (400f). Place flour in a large bowl and season with salt and pepper, add lamb shanks and toss to coat. Heat 2tbs oil in a large frypan over high heat. Cook shanks, turning, in batches, for 4 to 5 minutes or until browned. Transfer to a large casserole dish.
Reduce heat to medium-high. Heat remaining oil in frypan. Add onion, rosemary and thyme. Cook for 3 to 4 minutes or until onion is tender. Add wine. Simmer for 1 minute. Stir in stock, worcestershire sauce, jam and canned plums with juices. Season with pepper. Bring to the boil then add to casserole dish with the lamb shanks. Cover and transfer to oven.
Bake for 2 hours. Remove lid and baste shanks. Bake, uncovered, for 30 to 40 minutes or until meat is tender and falling from the bone.
Take casserole dish out of oven, remove the lamb shanks and transfer the plum sauce to a large heavy-based pot bring the sauce to boil and reduce down to half the volume. Return the lamb shanks to the casserole dish and cover to keep warm.
Place the corn flour in a small bowl and add enough water to make a smooth paste. Add to the boiling plum sauce continue cooking for a few more minutes until sauce has thickened, return the thickened sauce to the casserole dish with the lamb shanks. Serve with mashed potato.
-
Yummy! and we are having lamb on Sunday,made some wild plum jam yesterday so have to try it!
-
We found it a tiny bit 'sharp' so lots of tasting (because I forgot ::) ) as you might want to add some sweet stuff. it was nice though and the children liked it too.
-
I think I've tried most combinations of fruit and meat over the years, but never this. It sounds yummy. If only my plum trees would produce plums more than one year in five I'd try it with mutton. Thanks for the idea.
-
Can you use fresh pums? Or do you mean canned plums from last year preserved?
I really like this recipe but unfortunately our pluim harvest was fairly short this year and now they've al gone to the wasps and brown rot. We did get some lovely ones though and I have made plenty of plum jam.
-
I used fresh plums but I think canned ones might be even nicer!