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Lamb Shanks with Wine And Caper Sauce

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CATEGORY CUISINE TAG YIELD
Meats, Dairy Fusion Jude1 4 servings

INGREDIENTS

4 Lamb shanks
4 Cloves garlic
1/2 c White wine
2 ts Mixed mustard
2 ts Capers
2 tb Red currant jelly
1/2 c Cream
1/2 ts 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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