A wonderful winter warmer, best served with a italian mash.
In a large casserole dish/pan place the lamb shanks, carrot, white onion, herbs and peppercorns. Pour over the wine, cover and leave to marinate in a cool place for 5 hrs.
When ready, place the casserole dish/pan on the heat and bring to the boil. Cover with lid and cook in a pre-heated oven at 180 degrees C for 3 hrs. Slightly uncover the lid for the 3rd hr. allowing the sauce to thicken.
Remove the dish from the oven, take the lamb shanks out of the cooking liquid and place in a roasting dish. Spoon over 4 ladlefuls of the liquid to keep the meat moist and add the red onions around it.
Place the lamb back into the oven and road for 15 to 20 mins. or until the meat starts to fall off the bone. Baste occasionally.
Strain the remaining liquid into a samll saucepan and on a low heat, reduce by half its volume. Once ready add in the redcurrant jelly and stir until melted.
In the meantime to prepare the mash, prepare the potatoes. Cook in a large saucepan with plenty of salted boiling water until tender. Once ready drain and allow to cool.
Mash, add in the milk and take back to a low heat. With a wooden spoon stir continuously for 3 mins. Add in the butter, cheese and sun dried tomatoes and continue to stir for 5 minutes. Season with salt and pepper.
Serve a generous spoonful of mash in the middle of the plate, place the shank on top and drizzle with the lovely redcurrant sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2851g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 7660 | ||
Calories from Fat: 4362 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 484.7g | 646 % | |
Saturated Fat 283g | 1415 % | |
Monounsaturated Fat 150.2g | ||
Polyunsanturated Fat 20.4g | ||
Cholesterol 1577.1mg | 485 % | |
Sodium 20421.7mg | 704 % | |
Potassium 6663.7mg | 175 % | |
Total Carbohydrate 180.4g | 53 % | |
Dietary Fiber 16.5g | 66 % | |
Sugars, other 163.9g | ||
Protein 598.8g | 855 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 7660
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