Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, sticky plum lamb shanks. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Sticky plum lamb shanks is one of the most favored of current trending meals in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Sticky plum lamb shanks is something that I’ve loved my entire life. They’re fine and they look fantastic.
This hearty, slow-cooked lamb dish is perfect for two to share as the nights start drawing in, from BBC Good Food magazine. Sticky plum roast lamb comes out perfectly tender and makes an extra special Sunday roast alternative. It's slow cooked, but so worth the wait!
To get started with this recipe, we must first prepare a few components. You can cook sticky plum lamb shanks using 10 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Sticky plum lamb shanks:
- Take 8 Lamb shanks frenched
- Prepare 2 tbsp flour
- Take 1 olive oil
- Take 2 onions, cut in wedges
- Prepare 1 bunch fresh thyme, tied together
- Prepare 1 1/2 cup Red wine, merlot
- Prepare 500 ml beef stock
- Make ready 1 cup Plum jam
- Prepare 1 Chilli De seeded and sliced
- Prepare 1 creamy mash potato or polenta
Lamb and plum is a fabulous combination and I love putting these two flavours together. This is a great dish for both the oven and the slow cooker and can be served with seasonal vegetables to make a complete meal. Meanwhile, salt lamb shanks liberally—two to three teaspoons kosher salt per shank. When oil shimmers, brown shanks in oil, in batches, if necessary Add chicken broth, scraping browned bits off bottom of pan, then apricots, plums, candied ginger, and saffron.
Instructions to make Sticky plum lamb shanks:
- 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.
- 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.
- 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.
- Cover again and allow to sit in juices for 10 minutes before serving. Serve with creamy mash or polenta.
Stir to combine, then arrange lamb. These pressure cooker lamb shanks are seasoned to perfection and fall-off-the-bone tender. And just in time for your Easter dinner party. But I tell you what… This pressure cooker lamb shanks recipe is packed with bold flavors and they're fall-off-the-bone tender! Rack of lamb, lamb chops, lamb curries, lamb stews, lamb meatballs…lamb shanks! ohh soo good!! 😛.
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