Update my dinner status, I'm making this tonight.
13 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Preheat oven to 200?c. Place flour and shanks in a bowl. Toss to coat.
Heat 2 tablespoons of olive oil in a large, heavy based, flameproof casserole dish over high heat. Cook shanks, turning, in batches, for 4 - 5 minutes or until browned. Transfer to a plate.
Reduce heat to medium-high. Heat remaining oil in casserole. 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, sauce and jam. Season with pepper. Add shanks. Bring to the boil. Cover dish and transfer to oven.
Bake for 1 1/2 hours. Remove lid and baste shanks. Bake, uncovered for 30 to 40 minutes or until meat is tender and falling off the bone. Serve with green beans and mash.
