It’s been a long time between posts and I am excited to be able to post one of my favourite winter recipes! I had a bit of a break from the recipe blogging to go on a diet in preparation for going to France in May, so I could enjoy as much as I could over there! We ate out in a lot of bistros and bouchons, sampling a lot of traditional, rustic food. Before we went I didn’t think I knew a lot about French food, just the stereotypes and a sense that French food was complicated and too much of an effort to try. I have come back with a new appreciation for French cuisine. I actually realised that modern Australian cuisine has taken a lot of it’s inspiration from French recipes and techniques. I have now keenly perused some French cookbooks and hoping to try to reproduce some of the beautiful meals I ate while there (in moderation, of course!).
The French love their slow-cooked casseroles and this recipe is something I imagine most people would love in Winter. On a cold day there is something so comforting about having the oven on in the kitchen, with the scent of hearty food wafting throughout the house. Lamb shanks are a favourite of mine and I think this recipe is my favourite way to eat them! The cranberry sauce in the recipe give a lovely sweetness to the sauce, and reducing the liquid at the end of the cooking time makes the sauce slightly sticky, so it coats the shanks beautifully.
Lamb shanks in cranberry sauce
Adapted from Taste.com.au
- 1 tbsp olive oil
- 4 lamb shanks
- 20g butter
- 2 tbsp plain flour
- 1 1/2 cups chicken stock
- 1 cup red wine
- 275g jar whole berry cranberry sauce
- 1/4 cup fresh rosemary sprigs
- mashed potato and green beans, to serve
Preheat oven to 160°C.
In a large cast iron pot heat oil over high heat on the stove top. Brown lamb shanks all over then remove and set aside.
Add butter to pot. When sizzling add flour and cook, stirring, for 1 minute. Remove from heat and slowly add wine, stock and cranberry sauce, stirring until combined. Put back onto heat and bring to the boil.
Add lamb shanks and rosemary to pot. Cover with lid and transfer to the oven. Cook in oven for 3 hours, turning shanks about halfway. Remove lid and cook for about 15 to 30 minutes, occasionally turning shanks to coat in syrupy sauce.
Serve with mashed potato and a glass of red!
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