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.
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|Serving Size: 1 Serving (395g)|
|Recipe Makes: 4|
|Calories from Fat: 47 (13%)|
|Amt Per Serving||% DV|
|Total Fat 5.2g||7 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 5.4mg||2 %|
|Sodium 367.9mg||13 %|
|Potassium 584.4mg||15 %|
|Total Carbohydrate 54.7g||16 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 51.4g|
|Protein 5.6g||8 %|
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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: 373
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