| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Fusion | Jude1 | 4 | Servings |
INGREDIENTS
| 4 | Lamb shanks | |
| 4 | Cloves garlic | |
| 1/2 | c | White wine |
| 2 | t | Mixed mustard |
| 2 | t | Capers |
| 2 | T | Red currant jelly |
| 1/2 | c | Cream |
| 1/2 | t | Salt |
| Freshly ground black pepper | ||
| 1/4 | c | Chopped parsley |
INSTRUCTIONS
Place lamb shanks in a roasting dish. Crush garlic, peel and scatter over shanks. Bake at 180 C for 1 hour or until well cooked through and golden brown. In a small saucepan heat wine, mustard, capers and jelly. Bring to the boil. Add cream and simmer until sauce is reduced by half. Add salt, pepper and parsley. Serve with meat. Converted by MC_Buster. NOTES : There seems to be some confusion between lamb shanks and lamb knuckles. The shank end of the lamb will feed more than one person. It's become trendy to call lamb knuckles lamb shanks so we are really using lamb knuckles in this recipe. Ask the butcher to trim them for you. Converted by MM_Buster v2.0l.
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