Recipe: Cranberry Lamb Shanks

Ingredients:

• 6 pasture fed lamb shanks
• 1 tbsp olive oil
• 20g butter
• 2 tbsps plain flour
• 1.5 cups chicken stock
• 1 cup red wine
• 275g jar cranberry sauce
• 1/4 cup fresh rosemary sprigs

Method:

• Preheat oven to 200°C. Heat oil in a large, heavy-based, flameproof dish over high heat. Cook shanks, in two batches, for 4 to 5 minutes on each side or until brown on all sides. Remove to a plate.
• Melt butter in dish until sizzling. Add flour and cook for 1 minute. Remove from heat and slowly add stock, wine and cranberry sauce. Season with salt and pepper, return to heat and bring to the boil. Add lamb and rosemary.
• Cover dish, transfer to oven and bake for 1 hour. Remove lid and bake for a further 30
• minutes or until shanks are tender.