Email to stef      

Recipe Categories: dryad's HOME PAGEAPPETIZERS BBQ BEVERAGES BREAD BREAKFAST BRINGAPLATE CAKES-TORTES CAKESandPIES CANDY CASSEROLES COOKIES CURRY DESSERTS DIPS EGGS ENTREE ETHNIC FAMILYMAIN FISHandSEAFOOD FRUIT JAMSandJELLIES KitchenBeginners MAIN-Dinnerparty MEATS Memijs muffinssconesandbiscuits NonFoodaroundthehouse PASTA PASTRIES PIZZA POULTRY RICE SALAD-MEAL SALAD-Potato SALAD-SIDE SALADDRESSING SANDWICHES SAUCES SIDEDISHES SNACKS SOUPSandSTEWS STIRFRY STOCKSSAUCESANDBASES TartsPiesandCrumbles VEGETABLES VEGETARIAN VEGETARIAN-Stirfry

Lamb Shanks in Plum Sauce




Source of Recipe


adapted from magazine to what I had at home






Recipe Introduction


serves 4





List of Ingredients



• olive oil
  
• 3-4 onions
  
• 4 frenched lamb shanks
  
• flour
  
• 1/2 cup red wine
  
• fresh rosemary and thyme (or oregano/sage or whatever you got fresh)
  
• 1 cup plum jam
  
• 2 tbs oyster sauce
  
• 1 noodle sachet (chicken flavour - or chicken stock cube)
  
• pepper
  






Instructions



1. Heat silex or electric frypan. Cover lamb shanks in flour. Sprinkle with pepper (optional).
   
2. Cook in oil on all sides until browned. Remove to a plate.
   
3. Add sliced onions into the oil and cook until collapse and fragrant. Add wine, jam, herbs, sauce and stock and mix thoroughly.
   
4. Add lamb shanks back into this, turn down low and cook about an hour or until very tender and scent permeates the house.
   
5. Serve with baby boiled potatoes or mash and lightly cooked green veg - eg beans, asparagus, broccoli