Maple glazed lamb shanks!

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Winter in Victoria is cold and the perfect time for lamb shanks. I have cooked lamb shanks many ways including my mum’s version which I believe was her mothers version too. It’s a barley broth style loaded with root vegetables, delicious but the lamb looks sort of grey although so, so tender and sticky just not good on the eyes. I have also used the slow cooker with recipe bases from the supermarket, yep I know cheating but we learn,  or using my own recipe which is also fabulous but a bit soupy. This recipe I have cooked four or five times now because of it’s simplicity and value for money, also it never fails in flavour or how mouthwateringly good it looks. I think I originally found the recipe on taste.com.au so I am certainly not claiming as mine but I love it so much I will keep sharing the yum and making this winter warmer. Today I am serving my lamb with sweet potato mash and kalettes, a delicious cross between Brussels sprouts and kale,  I hope you enjoy this dish as much as my family does…..cheers!

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What you’ll need……

1 cup plain flour

8 lamb shanks frenched if possible

2 large onions 1cm slices ( I used red, no white available)

2 garlic cloves crushed

2 cups beef stock

3/4 cup red wine ( I used Shiraz for richness)

1/3 cup maple syrup

2 tbsp cornflour

2 tbsp cold water

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How to do it……

Preheat oven to 180°C. Place flour and salt and pepper in a shallow dish and lightly coat the lamb shanks with flour. Heat oil in a saucepan over high heat and cook shanks in batches for 3 to 4 minutes or until browned, transfer to a large roasting pan.
Add onions and garlic to saucepan, cook over medium heat for 2 to 3 minutes or until soft. Add beef stock, wine and maple syrup and stir to combine. Bring to the boil and season with salt and pepper, pour over shanks and cover pan tightly with foil. Roast for 1 1/4 hours, remove foil,  turn shanks and roast for 45 minutes or until tender.
Transfer shanks to a platter and cover to keep warm, strain cooking liquid through a sieve, discarding onions. Return liquid to pan, mix cornflour and water in a bowl until smooth and stir into liquid and bring to the boil, stirring over high heat. Reduce heat to medium-low and simmer for 5 minutes or until reduced slightly. Serve with mash and winter veggies and big glass of that left over red wine…cheers!!

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