Easiest Way to Make Tasty Sticky plum lamb shanks

Sticky plum lamb shanks. Jamie Oliver's beautiful lamb shanks recipe makes for a killer dinner; red chillies are rehydrated in apple juice with raisins creating a sticky sweetness. Add the shanks to the casserole pan along with your tinned tomatoes and stock (if using) or equal amounts of water. Sticky plum roast lamb comes out perfectly tender and makes an extra special Sunday roast alternative.

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Ingredients of Sticky plum lamb shanks

1. Prepare 8 of Lamb shanks frenched.
2. It's 2 tbsp of flour.
3. It's 1 of olive oil.
4. It's 2 of onions, cut in wedges.
5. Prepare 1 bunch of fresh thyme, tied together.
6. You need 1 1/2 cup of Red wine, merlot.
7. Prepare 500 ml of beef stock.
8. You need 1 cup of Plum jam.
9. It's 1 of Chilli De seeded and sliced.
10. You need 1 of creamy mash potato or polenta.

Oven baked sticky chicken drumsticks slathered in the most incredible yet ridiculously simple Chinese Plum Sauce glaze. Slathered in the most incredible Chinese Plum Sauce, these Sticky Chicken Drumsticks Hi Nagi I'm about to make lamb shanks with plum sauce and I cant find a decent recipe. Rack of lamb, lamb chops, lamb curries, lamb stews, lamb meatballs…lamb shanks! ohh soo good!! 😛. Our eyes would light up, our hearts would jump Lamb shank, shin of the legs, is one of the toughest cuts of the lamb because it's full of tough connective tissue.

Sticky plum lamb shanks step by step

1. Pre heat oven to 180C. Place flour and shanks in a bowl & coat. Heat oil in a large, heavy-based, flameproof casserole dish over high heat. Cook shanks in batches, for 4 to 5 minutes or until browned. Set shanks aside..
2. Reduce heat to medium & heat more oil in casserole dish. Add onion and thyme. Cook for 3 to 4 minutes or until onion is tender. Add wine & chilli. Simmer for 1 minute. Stir in stock, sauce and jam. Season with pepper. Add shanks then bring to the boil. Cover dish with lid or foil & put in oven..
3. Bake for 1 hour. Remove lid and baste shanks with the liquid. Bake uncovered,for 30 to 40 minutes or until meat is tender and falling from the bone..
4. Cover again and allow to sit in juices for 10 minutes before serving. Serve with creamy mash or polenta..

Thus, it's often best cooked long. Return the lamb shanks to the pan and bring the liquid to the boil. Cover with a lid and place in the oven. Carefully remove the lamb shanks to a warmed plate and cover with kitchen foil. Meanwhile, salt lamb shanks liberally—two to three teaspoons kosher salt per shank.