| 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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